Best Ever Bbq Ribs Recipe in 2023
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Smoke Ribs the Memphis Way
A step by step guide to preparing and cooking St. Louis style spare ribs.
First you have to start out with quality St. Louis style pork spare ribs. Then you have to create a dry rub to cover your raw ribs with before you smoke them. Most dry rubs consist of mostly paprika with a little brown sugar, mustard seed, chili-powder, and granulated garlic. Let the seasonings have a chance to really marry with the pork by letting it sit seasoned for about thirty minutes in the cooler.
It is very important to note that if you are cooking on a propane grill this is not for you. True barbecue must be cooked over a bed of charcoal and Hickory wood. The Hickory helps to bring out the natural flavors of the Pork, and also enhances the appearance of the ribs by adding a beautiful pink smoke ring. Once you have the charcoal burning and the lighter fluid smell completely gone, it is all right to put your meat in the smoker. Place your ribs meat side down, and make sure they are not directly over an open flame. Try to keep the temperature somewhere between two hundred and fifteen to two hundred and thirty-five degrees, and at this temperature the ribs should cook between four and a half to five hours. The internal temperature needs to be above one hundred and seventy degrees to prevent any food born bacteria from surviving.
After about four hours begin to check your ribs for tenderness. When the ribs are very rubbery in texture and appear to look almost ready, it is time to flip them. Let them cook on the membrane side until the meat begins to separate when holding up just one side. Make sure not to overcook the ribs, nothing is worse than preparing a meal for five hours just to mess up at the very end.
No rib dish is complete without a healthy portion of barbecue baked beans and coleslaw. Make yourself a glass of homemade sweet tea, and you have a meal fit for a true Memphian. Most of all don't be discouraged if your first batch doesn't turn out the way you had planned. Every great pit master has burned up his or her share of ribs, but the key is to keep trying and perfecting your own methods.