In my defense I offer two arguments: 1) it has been about 8 months since I made brisket, 2) tomorrow is the Super Bowl and (2.5) we had good weather today. I wanted some ribs so I found a recipe from Marlboro of all places and decided what the heck.
There is something you need to know about BBQ: all barbecue is not the same. And for god’s sakes don’t slap some barbecue sauce made in New Jersey on a rack of ribs and call it barbecue. I didn’t learn about barbecue styles until I came to Texas, but apparently there are 4 styles in the US.
Memphis style comes wet or dry. The wet is mopped with a mustard and vinegar sauce while cooking. The dry is made with a rub and not mopped.
Carolina style is rubbed and mopped with a vinegar sauce. Variants range from North to South Carolina.
Kansas City style depends on the sauce. The rubbed meat is smoked and then served with sweet sauce at the table.
Texas is so big it has 4 regions of it own. From experience I can say Texas style is cooked with a rub and then a tomato-based sauce at the table – if you really need sauce. In fact they will probably call you a Yankee if you sauce your bbq; it’s all about the rub in Texas.
Well, I’m made wet and sloppy Memphis style ribs today. I rubbed them this morning and let them setup for 5 hours in the refrigerator. Then I made the mop sauce when I lit the gas grill. I setup the grill for indirect cooking as much as one can on a gas grill. For ribs its not really about the low and slow method. These ribs were supposed to cook within 2 hours.
1/4 cup paprika
1 1/2 Tbsp black pepper
1 1/2 Tbsp dark brown sugar firmly packed
1 tsp salt
1 1/2 tsp celery salt
1 1/2 tsp cayenne pepper
1 1/2 tsp dry mustard
1 1/2 tsp garlic powder
1 1/2 tsp ground cumin
6 lbs pork ribs (I use two 3lbs racks of baby back ribs)
1/4 cup prepared mustard
1 cup cider vinegar
1 tsp salt
The secret to tender ribs is to pull off the membrane on the back. Make a cut parallel with the ribs in the membrane and insert the knife under the membrane and gently pull it up. Then pull the rest of the membrane up with your fingers.
Combine the rub ingredients and rub about 2/3 on the ribs. Wrap in plastic-wrap and put in the refrigerator for at least 4 hours.
When you wait for the grill to come to 200° F, combine the mop ingredients and set aside.
Cook the ribs 1 hour meat-side up then mop the top and let cook for another 30 minutes. Flip them over and mop and let cook for 30 minutes. Continue mopping and cooking for 30 minutes until you run out of mop sauce or the ribs are done. Be sure to check the temperature. I try to keep mine at 200° F the whole time. It took my ribs about 2 1/2 hours to cook.
I served my ribs with baked potatoes and baked beans.