Sunday, May 31, 2009

Memphis-Style Beef Ribs

First of all, Mr. Kluges made this with pork ribs and it was still delicious. Also, we so didn't do that many ribs for just our little family! Once again, from "How to Grill" by Steven Raichlen. He also points out in his introduction that "Wet refers to sweet, sticky, sauce-slathered ribs in the style of Kansas City, while dry refers to the spice-crusted ribs of Memphis, Tennessee."

2 racks of beef ribs (2 1/2 to 3 pounds each) [or pork ribs]
3 Tbl. sweet paprika
2 tsp. hot red pepper flakes
2 tsp. mustard seeds
3 tsp. coarse salt
2 tsp. black pepper
2 tsp. brown sugar
1 tsp. celery salt
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried oregano
1 tsp. cumin
1 cup distilled white vinegar
North Carolina Vinegar Sauce (optional) [from elsewhere in his cookbook]

1. Rinse the ribs under cold running water and blot dry with paper towels. Combine the paprika, hot pepper flakes, mustard seeds, 2 tsp. coarse salt, pepper, brown sugar, celery salt, garlic powder, onion powder, dried oregano, and cumin in a small bowl or spice shaker. Set aside 2 Tbl. for the mop sauce.
2. Sprinkle about 1 Tbl. of the rub on the meat side and 1/2 Tbl. on the bone side of each rack of ribs, rubbing the spices on with your fingers. Set the remaining rub aside for serving. Let the ribs sit for 20 minutes while you make the vinegar mop sauce and preheat the grill.
3. Combine the vinegar and remaining 1 tsp. salt with the 2 Tbl. reserved rub in a small bowl and stir until the salt is dissolved.
4. Set up the grill for indirect grilling and preheat to medium. If using charcoal, place a large drip pan in the center. If using a gas grill, place all the wood chips or chunks in the smoker box or a smoker pounch and preheat the grill on high until you see smoke, then reduce the heat to medium. [We didn't use wood chips with our gas grill.]
5. When ready to cook, if using a charcoal grill, toss half the wood chips or chunks on the coals. Place the ribs in the center of the hot grate away from and cover the grill. Cook for 1 1/2 to 2 hours. When the ribs are cooked, they will be mahogany brown and tender enough to pull apart with your fingers; the meat will have shrunk back from the ends of the bones. If using charcoal, add 12 fresh coals per side and toss on the remaining wood chips after 1 hour.
6. Transfer the ribs to a clean cutting board. Mop on both sides with mop sauce and sprinkle with remaining rub. Cut the rack into individual ribs and serve at once with any remaining mop sauce or the North Carolina Vinegar Sauce, if desired.


Anonymous said...

Memphis ribs are wet or dry depending on where you go and lots of places offer both
but NOT BEEF, Memphis is pork all the way, Beef is KC and St Louis
TN Gr Aunt

Ms. Huis Herself said...

Thanks, TNGreatAunt, for the improved info. You are definitely in a location to know! :)