There are moist ribs, sticky with a succulent, spicy barbecue sauce, and there are dry ribs, the place the flavour is all within the dried combination of herbs and spices, melded into one thing higher than the sum of their components by time, smoke and pork fats.
This is what they do in Memphis, Tennessee, and it’s why Memphis-style ribs are a number of the greatest on this planet.
What goes right into a Memphis rib rub is as much as you, however most recipes depend on paprika, brown sugar, black pepper, cayenne, garlic and onion powder.
All kinds of different substances discover their method into everybody’s “secret recipe,” however the commonest are cumin, dry mustard, celery salt or celery seed, dried oregano or rosemary, chili powder, ginger, allspice and even white pepper.
Serious pit masters spend years perfecting the precise ratio of spices for their very own private types.
Cooking these ribs is easy: Rub the spice combine all around the ribs and prepare dinner them slowly over low warmth till they’re completed. Sounds simple, proper? It is, sorta.
We want to let the spice combine sit on the ribs in a single day earlier than we prepare dinner them, however you don’t must. We additionally want to prepare dinner our ribs over a hardwood hearth, however you should use charcoal or perhaps a gasoline grill if you could. Just don’t use an oven.
In all instances, prepare dinner the ribs away from the warmth supply. If you utilize a grill, have the hearth going slowly on one aspect of the grill and prepare dinner the ribs on the opposite aspect.
Again, sluggish is nice. I’ve cooked ribs for 12 hours earlier than, and I’ve by no means had good ribs cooked lower than three hours.
Use our rib rub as a information, and play with it to your personal style. What are your favourite substances in your barbecue rubs?
Updated from the recipe archive, first revealed 2011