Calling all experts - first Memphis style rib cook

LeonNC · Newbie Joined: 31 Mar 2016 Posts: 29 Location: Murphy, NC

I am planning a cook this weekend. I will be cooking Memphis style ribs. There are a lot of posts but I'd like to ask any that would, please give your parameters. All imput is appreciated and I will hope to try several styles.

I know this is open ended but anything helps.

Leon
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Mr Tony's BBQ · Posted: Thu Apr 21 16 7:52 pm Post subject:

1. Buy a Lang model 84D
2. build a fire of hickory.
3. adjust vents to achieve a 258.432° fir
4. Go buy some ribs while fire / temps is settling
5. Apply dry rub, preferably Mr Tony's Pork and Chicken rub
6. place rubbed ribs on lower rack opposite end of fire box.
7. Keep fire at precisely 258.432°, or within 15° or so....
8. repeat fire management for 5 hours.
9. Do not touch ribs, do not open door, do not sprits, do not click on any page written by a certain meathead - JUST LET THEM BE!
10. After 5 hours, do bend test - pick up ribs by the 3 thickest bones with tongues, if they bend 45° or more with slight cracking of bark, they are done.
11. Apply sauce if desired and cook another 15 min to set sauce.
12. For restaurant quality ribs, put back in for another hour until attempting to pick up the meat falls off the bone and you have a pile of pulled pork Shocked

then boil them to remove all real flavor...This boiling can be done before, during and after cooking to achieve that true supper club taste....then drown in sauce of your choice. - ** optional supper club flavor profile: boil ribs for 2 hrs, plop into crock pot full of sweet baby ray's and a quart of liquid smoke, fill until all of ribs are covered and go to work. Come home and put in plastic bubble wrap envelope, for $6.00 "if it fits, it ships" and address to said meathead noted above, he will LOVE them!
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LeonNC · Newbie Joined: 31 Mar 2016 Posts: 29 Location: Murphy, NC

Cat797 · Posted: Fri Apr 22 16 10:15 am Post subject:

Leon,

I do not like to rub night before.....seems to me to give a "hammy" quality to the meat. I prefer to rub an hour or so prior to going on the cooker. My normal process is to prep ribs and rub, then start cooker. Seems to work for me.....

Although Mr. T. likes to go for competition finish, my significant other and kids like fall off the bone, so I normally wrap for 1.5 hours or so......For me, that is 2-2.5 hours smoke, 1.5-2 hours foiled, then about an hour unwrapped while saucing. Adjust per your audience.....I like some chew, so I go for competition personally.

YMMV!

Ed
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LeonNC · Newbie Joined: 31 Mar 2016 Posts: 29 Location: Murphy, NC

Maniac · BBQ Super Pro Joined: 02 Oct 2010 Posts: 2432 Location: Pa

Leon be careful with the salt, most ribs are "enhanced" and depending what rub you use unless your making your own will have a good amount of salt . good luck.
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LeonNC · Newbie Joined: 31 Mar 2016 Posts: 29 Location: Murphy, NC

EastTennQcrew · Posted: Sun May 08 16 2:28 am Post subject: Memphis style

I hit the Memphis BBQ Company a few weeks ago and had some of the best ribs I have had. They had a lite sauce, set, and they had hit it with their rub to give an extra touch. Not over powering, just right, And a little tug to the meat, not fall of the bone.

Very good food all the way around

RandyE
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biker.chef · Posted: Mon May 16 16 12:55 am Post subject:

I find that (3,2,1) is too long for spares om my cooker
Last cook I did 3,1,.5) @220

FWIW
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NAVET · Posted: Mon May 16 16 9:08 pm Post subject:

On my WSM:
I do spares 2-2-.5-1 Sometimes 30 minutes after wrapping does it and sometimes they take a bit longer.
I do Baby Backs (BB) 2-1-.5-1 Again, sometimes it only takes 30 minutes, sometimes more.

I rub mine the night before, spares or BB, and have had no problems with a "hamminess" to them. I use my rib and put quite a bit on. I wrap face down in saran wrap then aluminum foil. Face down so whatever juice forms, stays in contact with the ribs. Then when they come outta the aluminum foil wrap (wrapped with jelly , brown sugar, and butter) during the smoke session, whatever juice comes out, I put that back in my glaze.
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