Memphis Style Ribs Recipe
How to make Memphis style BBQ ribs. BBQ ribs recipe
In this video I prepare and cook pork spare ribs with a taste of Memphis by using the Rendezvous rub and sauce. Also I use a mop while cooking these ribs, that is the actually recipe that Rendezvous uses on their ribs. My ribs are cooked low and slow, unlike the traditional Rendezvous ribs, and made for some very tender and flavorful ribs. I've included a link right here, for there products that are available on Amazon.com:
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Ingredients
Spare rib rack 2 , membrane removed
Rub 1⁄2 Cup (8 tbs) (Rendezvous)
Vegetable oil 1⁄4 Cup (4 tbs)
FOR MOPPING SAUCE
Water 1 Cup (16 tbs)
White vinegar 1 Cup (16 tbs)
Rub 4 Tablespoon (Rendezvous)
Bbq sauce 8 Tablespoon (Rendezvous)
Directions
GETTING READY
1. Preheat the grill dome to 225 F.
2. Brush oil on the spare rib and then spread the rub all over.
MAKING
3. Put maple wood for smoking. Place the ribs on the grill and let them cook for about an hour.
4. Meanwhile mix together water, white vinegar, rendezvous rub and rendezvous sauce in a pot. Heat the mopping sauce on a stove top so that everything is well combined.
5. Mop the sauce on the ribs and continue to cook for another 3 1/2 hours. Make sure to mop the sauce every one hour on the ribs.
6. Remove the ribs from the grill and place them on a tray. Wrap an aluminium foil around the ribs and let them rest for 30 minutes.
SERVING
7. Slice and serve the ribs all by themselves or with a sauce of your choice.
Things You Will Need
Grill dome
Maple wood
Aluminium foil
Mop
Recipe Summary
Difficulty Level: Medium
Dish: Barbecue Spare Ribs
Course: Main Dish
Cuisine: American
Method: Barbecue
Channel: BBQnGrill
Restriction: High Protein
Taste: Savory
Servings: 8
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Rib, Chicken and Beef Basting Sauce: Mop Sauce Recipe
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Rib, Chicken and Beef Basting Sauce: Mop Sauce Recipe
Ingredients:
1 cup of water
2 cups of vinegar
2 tablespoons Worcestershire sauce
2 tablespoons hot sauce
1 tablespoon chili powder
1 tablespoon ground paprika
2 tablespoon black pepper
2 tablespoons kosher salt
1/4 cup brown sugar
Mix all of your ingredients together and heat over the stove top for 15 to 20 minutes, this recipe works well on pork, chicken, beef.
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Memphis Style Rib Recipe | How to smoke Memphis Style Dry Rub Ribs Malcom Reed HowToBBQRight
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For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit:
Memphis Style Rib Recipe | Memphis Dry Rub Ribs Recipe
Memphis ribs are some of my favorite ribs. Memphis style Ribs are simple, dry, a little spicy and delicious.
To cook these dry rub ribs yourself, you don’t need to much… just some baby back ribs (in Memphis it’s all about the baby backs – or loin back ribs as they are also called), you need some hickory wood and a paprika-based dry rub.
Before you can start cooking your Memphis Dry Rub Ribs, you need to fist get your baby back ribs and wash them, remove the membrane and get them ready to smoke.
After your ribs are ready, you give them a good dose of a dry rub. You don’t need a binder like mustard or oil to make your rub stick because we are going to let this rub sit on your ribs for several hours.
To get Killer Hogs The BBQ Rub, visit:
After you get your baby back ribs rubbed really good on both sides, you will put them back in the fridge for about 3.5 hours. At the 3.5 hour mark, you will need to get your smoker fired up and pull your ribs out so they can come up to room temp. You always want to make sure your ribs – or any meat you smoke – is at room temp before you place it on the smoker.
I like to cook my Memphis style baby back ribs at 250 degrees. I use a charcoal base to provide my heat source and then I throw in a couple pieces of hickory wood to give me that light, blue smoke I’m shooting for.
Once your smoker has stabilized and your baby back ribs are up to temp, it’s time to put the ribs on the smoker. With this method we don’t wrap our ribs, but we do give them a baste – starting at the 1.5 hour mark and then every 45 minutes – 1 hour after that.
If you keep your heat stable, the smoking process on these Memphis Style dry ribs is really simple. It takes around 4.5 hours to get them perfectly tender where they have a great snap without being over-cooked.
Once your Memphis style ribs have reached the tenderness you are looking for, it’s time for one last step to make these smoked ribs truly a Memphis-Style Rib… You need to give them one last dusting of a paprika-based Memphis dry rub on top right before you serve them.
These Memphis style dry rub ribs are some of the best eating ribs around. You would be proud to serve them to your friends and family.
For more how-to recipes visit:
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit:
Memphis Style Barbecue Sauce - BBQ Sauce Recipes #6
Pigskin Barbeque Presents..... Memphis Style BBQ Sauce Recipe!
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Memphis Style BBQ sauce is magic on ribs or pulled pork! Here is our flavor-packed, homemade BBQ sauce recipe.
We believe that homemade BBQ sauce is just plain fun and that anybody can follow this traditional style recipe.
We have borrowed some basic Memphis BBQ sauce recipes, and through some experimentation suggested from our Memphis relatives, produced the Memphis BBQ sauce we love.
Experiment with ingredients to make it uniquely yours (as we have), follow our Memphis Style BBQ Sauce, and enjoy the wonderful experience of a homemade sauce, Memphis style!
Memphis Style BBQ Sauce Recipe
1 Tbsp Garlic Powder
1 Tbsp Chili Powder
1 Tbsp Onion Powder
2 Cups Ketchup
2/3 Cup Apple Cider Vinegar
3 Tbsp Worcestershire Sauce
½ Cup Brown Sugar
½ Cup Molasses
½ Cup Yellow Mustard
½ Tbsp Black Pepper
½ Tbsp Table Salt
Instructions
Mix all ingredients together in a medium sauce pan and bring to a simmer. Cook over medium low heat for 1 hour stirring frequently to avoid scorching. Remove from heat and place in the fridge to cool.
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Best Classic BBQ Sauces | Memphis Sweet Sauce | Traditional BBQ Sauces You Should Know | BBQ&A
#alabamawhitesauce #carolinamustardsauce #memphissweetsauce #vinegarbarbecuesauce
BBQ expert, Robby Melvin, creates four savory BBQ sauces—Carolina Mustard Sauce, Memphis Sweet Sauce, Vinegar Barbecue Sauce, and Alabama White Sauce. These sauces are incredibly easy to make and showcase the best that the South has to offer.
Memphis Style Dry Rub Ribs Recipe | Memphis Style Dry Ribs
These Memphis Style Dry Rub Ribs are the epitome of Memphis BBQ!! Memphis Style Dry Ribs are some of the best tasting ribs in the country. Today, I recreated some Rendezvous Dry Rub Ribs from Charlie Rendezvous in Memphis, Tennessee.
Rendezvous Ribs are known world wide and have catered to some of the biggest names that we know in the world. I don’t know if I’ll ever get to Memphis to try them, but if not I got the recipe ???? (or close to it)
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JB’s BBQ Sauce is now available for purchase!
Sauce: 16oz Jar: $8
*Add $13 for shipping
Rendezvous Dry Rub Ingredients:
8 tablespoons American paprika
4 tablespoons powdered garlic
4 tablespoons mild chili powder
3 tablespoons ground black pepper
4 teaspoons whole yellow mustard seed
1 tablespoon crushed celery seed
1 tablespoon whole celery seed
1 tablespoon dried crushed oregano
1 tablespoon dried crushed thyme
1 tablespoon whole allspice seeds
1 teaspoon ground allspice
1 tablespoon whole coriander seed
1 teaspoon ground coriander
1 teaspoon Accent
Vinegar Mop Sauce:
2 cups distilled Vinegar
1 cup water
Rendezvous Dry Rub
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#RendezvouzRibs #MemphisDryRubRibs #MemphisDryRub #Rendezvouscharcoalribs
Memphis Ribs Part 2 (Mop Sauce)
As you all know I was a southern belle in a past life and for years I have been searching for the perfect mop sauce, along with perfect rib recipe. After much trial and error, I present to you a southern classic with my own personal twist. Enjoy Y'all.
2 Cups Apple Cider Vinegar
1 1/2 Cup Ketchup
3 Tbs Brown Sugar
1 Tsp Salt
1 Tbs Hot Sauce
1 Tsp Chili Powder
Liberal Pepper
Combine all ingredients, store in refrigerator for top to one week. Serve along side ribs, chicken...whatever floats your boat!
Memphis in May World Championship Patriot BBQ Sauce
Want to know how to make a championship BBQ Sauce? We break down our recipe that delivers EVERY time. Ingredients needed:
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Patriot Sauce Original
Patriot Sauce Spicy
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1st Place National BBQ News
World Championship @memphisinmay ????????????
7th Place finish Spicy ????@american_royal
Order yours at code3spices.com or visit our store locator to see if we are in a valued location near you. Spice it up for those who serve with @code3spices
Memphis Style Dry Ribs | Pellet Grill | Heath Riles
Memphis Style Dry Ribs on the Pellet Grill with Heath Riles
#HeathRilesBBQ #TraegerGrills #Ribs
WHAT HEATH USED IN THIS RECIPE:
Heath Riles BBQ Garlic Jalapeño Rub
Heath Riles BBQ Sweet Rub
Cheshire Pork Baby Back Ribs
INGREDIENTS:
- Baby Back Ribs (or any ribs of your choice, we used Cheshire Pork)
- Heath Riles BBQ Garlic Jalapeño Rub
- Heath Riles BBQ Sweet Rub
Ingredients for Mop Below
- 2 cups (16 oz) Apple Cider Vinegar
- 1 cup (8 oz) Italian Dressing (strained)
- 3 tbsp Heath Riles BBQ Sweet Rub
DIRECTIONS:
1. Fire up Traeger Grill (or any grill / smoker of your choice) to 250º. We used Pecan pellets for this recipe.
2. Season ribs with a base layer of Heath Riles BBQ Garlic Jalapeño Rub and then a layer of Heath Riles BBQ Sweet Rub.
3. Place ribs on grill / smoker for 1 and a half hours before mopping / basting.
4. After 1.5 hours, mop ribs (recipe for mop above). Continue mopping / basting ribs every 45 mins - 1 hour after initial baste until ribs are done. You are looking for an internal temperature of 195º-203º. Our ribs cooked for approximately 5 and a half hours.
5. ENJOY!!
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Memphis-Style Ribs on the Weber Q for Labor Day Weekend
Today, I'm making Memphis-Style baby back ribs on the Fire Escape.
Rub Ingredients:
2 Tablespoons Paprika
1 Tablespoon Brown Sugar
1 Teaspoon Old Bay or Celery Salt
1 Teaspoon Chili Powder
1 Teaspoon Garlic Powder
1 Teaspoon Cumin
1 Teaspoon Dried Thyme
2 Teaspoons Sea or Kosher Salt
1 Tablespoon Black Pepper
Mopping Sauce Ingredients:
1/4 Cup - 1/3 Cup Apple Juice
2 Tablespoons Cider Vinegar
2 Tablespoons Dijon or Yellow Mustard
Memphis Style Rendezvous Ribs (Recipe) - How to Pit Roast Baby Back Ribs on the Mini WSM
These ribs were completely awesome - pit roasted the same way they do at the Rendezvouse (over charcoal). This can best be accomplished in a vertical smoker like I did. This technique couldnt be simpler, mop ever 15 minutes - flip at 45 and season when done. I really hope you give this recipe a try!
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How to grill Tennessee Style Spare Ribs | Recipe
Forget the barbecue sauce! It's all about the dry rub for these Tennessee style Pork Spare Ribs. And it's real easy to do low and slow on the old barbecue grill with these tips by the BBQ Pit Boys.
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BBQ SAUCE RECIPE... EASY 5 MINUTE MEMPHIS STYLE BARBECUE SAUCE
In this video I show you how to whip up a quick Memphis Style BBQ sauce that your family and guests will love.
Memphis Style BBQ Sauce
2 Cups Ketchup
1/4 Cup Mustard
1/2 Cup Sorghum Molasses
2/3 Cup Apple Cider Vinegar
1/2 Cup Brown Sugar
4 TBS Worcestershire Sauce
1 TBS Kosher Salt
1 TBS Onion Powder
1 TBS Garlic Powder
1 TBS Chili Powder
2 TBS Ground Mustard
1/2 TBS Black Pepper
Whisk all ingredients well over a low heat. Simmer on low for 20 minutes.
Smoked Pork Spare Ribs | BBQ Ribs with Vinegar Mop Sauce | On The Outlaw Smoker
Smoking up some pork spare ribs for you today. Keeping it simple and more traditional. Salt, pepper, and a vinegar mop sauce to give these smoked ribs that old school bbq flavor. Cooking these ribs at 300° for about 4 hours will give you the perfect eating rib. Add a hint of good ole hickory smoke and your in for yourself a treat. Give these ribs a try and let me know what you think. As always, thanks for stopping by. It means alot.
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Memphis Style BBQ dry rub Recipe Video littleGashaus
Memphis dry BBQ rub Recipe
ingredients:
3 tablespoons red pepper,
1 tablespoon salt,
2 tsp ground black pepper,
2 teaspoons garlic powder,
2 teaspoons onion powder,
2 tsp thyme,
2 teaspoons oregano
2 tsp ground yellow mustard,
1 tsp Coriander
1 tsp Celery seeds,
1 tsp cayenne pepper
1 tsp chili Piquin,
Mop sauce:
1 cup water,
1 cup distilled vinegar,
1 tablespoon salt,
2 tablespoons dry rub
Memphis Style Smoked Spare Ribs
Chef David Payne shows you how to smoke memphis style St. Louis ribs using Char-Broil's NEW Pinch Of Sizzle™ line of brines, marinades, rubs, and sauces.
For more information visit charbroil.com
How to Cook Ribs in a Pressure Cooker - The Basics on QVC
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Dry-Rubbed Baby Back Ribs with BBQ Sauce
Serves 2
Ingredients:
2 teaspoons smoked paprika
1 teaspoon dry mustard powder
2 teaspoons dried oregano
2 teaspoons dried thyme
1 teaspoon chili powder
2 teaspoons salt
1½ pounds baby back ribs (about 1 rack), cut into 3-rib sections
1 to 2 tablespoons olive or vegetable oil
½ onion, chopped
1 bay leaf
Sauce:
1 cup beef stock
1 cup tomato ketchup
2 tablespoons molasses
1 tablespoon cider vinegar
1 tablespoon tomato paste
½ teaspoon soy sauce
Directions:
1. Combine the first 6 ingredients to make the dry rub spice blend, and rub the spice blend all over the rib sections.
2. Pre-heat the pressure cooker using the BROWN setting.
3. Add the oil to the cooker and brown the ribs in batches. (Alternately, you can do this in a pan on the stovetop.) Remove the ribs and set aside. Add the onion and bay leaf to the cooker and sauté until the onion starts to soften slightly – about 5 minutes. Pour in the beef stock and place a rack in the bottom of the cooker. Place the browned ribs on the rack, and lock the lid in place. It’s ok to pile the ribs on top of each other in an uneven manner, or to place the ribs in standing up vertically.
4. Pressure cook on HIGH for 30 to 40 minutes.
5. While the ribs are cooking, combine the ketchup, molasses, cider vinegar, tomato paste and soy sauce in a small bowl.
6. Let the pressure drop NATURALLY and carefully remove the lid. Remove the ribs and let them rest on a side plate. While the ribs are resting, pour the ketchup mixture into the cooker with the cooking liquid and return the cooker to the BROWN setting. Simmer the sauce ingredients for about 5 minutes and then return the ribs to the sauce to coat and serve.
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Carolina BBQ - How to Make a Mop Sauce
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How to make Memphis Style BBQ Sauce
In this episode, we are going to make Memphis Style BBQ Sauce!
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How to make Memphis-style BBQ ribs
Change up your backyard barbecue menu with this delicious recipe. Host Billy Harris visits Baby Blues BBQ, where chef and owner Danny Fischer shows us how he makes his Memphis-style ribs.
Jack Daniel's Ribs | Smoked Ribs with Jack Daniel's Glaze Recipe on Pellet Grill
Jack Daniel's Rib Recipe
For more barbecue and grilling recipes visit:
I don’t know if there is a better way to celebrate Labor Day than with some Jack Daniel’s Ribs!
Jacks Daniels Whiskey really has a nice caramel, sweet, oaky flavor that works great in a BBQ Sauce – and when glazed on a couple slabs of ribs, you have some dynamite BBQ folks will rave about.
To start with, I purchased 2 slabs of whole Spare Ribs and trimmed them into St. Louis Cut. For a video on how to trim down your own spare ribs visit
Then I applied some savory and spicy rubs to get the flavors started. I used two rubs to layer the flavor. I started with Swine Life’s Mississippi Grind Rub - - for the savory and the texture. Then I applied my Killer Hogs Hot Rub - to give it a little more savory and a good kick.
I let the seasonings work on the ribs while they came up to room temp. During that time I fired up my Memphis Wood Fire Pellet grill to 250 degrees with some hickory pellets. You can use any smoker or cooker for this recipe, you just need to hold the temps steady right around 250 for the entire cook.
Once the pellet grill was up to temp, I placed the two slabs of ribs straight on the grate and let them cook. I just let them soak up the smoke for about 1.5 hours. Once they had started to form a good bark and started looking a little dry, it was time to baste.
I wanted to keep the same flavors going, so I decided to baste them with a Jack & Coke. I just mixed up a drink, let it all come to room temp and poured it into my Big Orange Sprayer - . I basted the ribs a couple times during the cook as they needed it.
Jack and Coke Spritz
- 8oz Coca Cola
- 2oz Jack Daniels TN Whisky
- Pint jar of Ice
Combine ingredients and allow mixture to come to room temperature before placing in spritz bottle
After the ribs had been on for about 2.5 hours they had a great bark developed and some good color, so it was time to wrap. I kept the wrap pretty simple – just another baste of Jack & Coke, a little brown sugar and a touch of Captain Rodney's Boucan Pepper Glaze - . I double wrapped the ribs in foil and place them back on the smoker to get tender.
These Jack Daniels Ribs went about 1 hour and 15 minutes in the wrap. But every rack and every cook is different – so always check your ribs for tenderness before you take them out of the wrap and glaze.
To glaze these Jack Daniels Ribs, I created my own sauce using Jack Daniels Whiskey and liberally brushed it on both sides of the ribs. Then I placed them back on the smoker for another 15-20 minutes to allow the Jack Daniels BBQ Sauce to caramelize and bake on.
Jack Daniels BBQ Glaze
- 8oz Brown Sugar
- 8oz Killer Hogs Vinegar Sauce
- 2oz Jack Daniels Whisky
- 2oz Pineapple Juice
Combine ingredients in a sauce pan over medium heat until brown sugar dissolves. Continue to heat until mixture reaches a slight boil and reduce heat to simmer. Cook for 5 min and allow to cool before glazing ribs.
Once the glaze set, it was time to dig in! I sliced these ribs in single bone portions – and you can always serve some of the extra Jack Daniels BBQ Sauce on the side for dipping.
These Jack Daniels Ribs were juicy, tender and really delicious. I love the flavor you get from the whiskey – and even though all the alcohol has cooked off you still get a depth of flavor you wouldn’t normally get. It takes these spares to a whole, new level of deliciousness!
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit:
Weber Q: Baby Back Ribs
I would normally grill baby back ribs on a charcoal grill with wood chunks. This is my first attempt at grilling baby backs on a Weber Q1200.
Directions:
Remove membrane from rack of baby back ribs
Season both sides with rub
Place roasting rack on roasting shield
Cut rack in half and place on roasting rack
Preheat Weber Q for 10 minutes on High.
Reduce heat to Low and add ribs and a smoke pouch containing hickory chips
Close grill and cook on Low Heat for 1 hour and 45 minutes basting with mop sauce every 30 minutes or so
At 1:45 brush on barbecue sauce, close lid and grill for final 15 minutes.
Ribs are done at 2 hours.
**In video I went over 2 hours, but 1.5 to 2 hours is plenty depending on how hot your grill runs on low
Rest for 10 minutes
Cut between ribs and serve
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Basic Barbecue Rub:
¾ Cup Dark Brown Sugar:
1 Tablespoon Garlic Powder
1 Tablespoon Chili Powder
1 Tablespoon Allspice
1 Tablespoon Cumin
1 Tablespoon Paprika
2 Tablespoons Coarse Salt
1 Tablespoon Fresh Ground Black Pepper
Mix together with a fork
Barbecue Sauce:
20 oz. Bottle of Ketchup
¼ Cup Apple Cider Vinegar
1 Tablespoon Honey
1 Tablespoon Dijon Mustard
1 Teaspoon Tabasco Sauce
1 Teaspoon Liquid Smoke (Optional)
1 Nipper-sized bottle of Whiskey or Bourbon (Optional)
¼ Cup of Rub
Simmer for 10 minutes
Mopping sauce:
1 Tablespoon of rub
1/4 cup apple cider
1 Tablespoon red wine vinegar
Stir together
Enjoy!
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Dry Ribs at Memphis' Rendezvous | Barbecue Tricks
Dry ribs vs wet ribs has been a bbq battle for years. The epicenter of the bbq discussion is the Rendezvous in Memphis where charcoal roasted ribs have a dry rub (not actually a rub... but dusted on)... Take a look at
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Baby Back Ribs W/Carolina Red Vinegar Sauce - Smoking Ribs Quarantine Cooking!
#therollinggrill #babybackribs #quarantinecooking
Baby Back Ribs W/Carolina Red Vinegar Sauce - Smoking Ribs Quarantine Cooking!
A quick and easy demo on cooking ribs. In this video, you'll learn how to make Baby Back Ribs cooked over lump charcoal and mopped with a delicious Carolina Red Vinegar Sauce. Its Quarantine Cooking!! #Stayhome
As always...Good Food and Good Vibes! Yeah Boy!!
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How to Cook Corky’s Ribs
Ribs 101 - Jimmy Stovall from Corky’s BBQ gives us some tips on how to cook Corky’s Baby Back Ribs. Impress your guests with Memphis-Style BBQ in 30 minutes.
Shop Corky’s:
Hi! Jimmy Stovall here from Corky’s Bar – B – Q from Memphis, Tennessee. I’ve got your baby back ribs and I’m going to show you the perfect way to cook them at your house every single time. All you do is thaw them in your fridge overnight or if you’re pinched for time, put them in some water in the sink for about 45 minutes and you’ll get them just right. Get you a sheet pan, and some scissors, cut the end off, it couldn’t be simpler. The sauce is already on there. You just take them out of the package just like this and onto the pan. Look at that big old slab. Extra sauce, that’s the best part. Liquid gold right here from Memphis. Squeeze the sauce down into that pan. You can save that for later for dipping or basting. Once you have them on your sheet pan, put a little bit of that extra sauce that we squeezed out of the bag right on top of there. That’s going to caramelize right down onto the ribs as they’re cooking. And here’s a tip that makes the ribs tender and juicy every single time. Take a little bit of water, just a little bit to fill the bottom of that pan up and keep that moisture in. Then cover it with foil. This is going to keep the ribs tender and juicy every single time. Put them in a 350 degree heated oven for about 30 minutes and then they’re done! Just like you went to the restaurant. Now I’ve got these out of the oven, peel this foil back and smell that aroma of down home Memphis barbecue. That’s the best part. Each rack serves about 3 people, but if you cut it into 2 and 3 bone sections, look how tender that is. Just falling right apart. That’s what you want with this barbecue. This goes a lot further. Put it on a tray, serve it with your favorite baked beans, coleslaw, corn on the cob just like we do at the restaurant. Your friends and your family will absolutely love it and all you did was cook them in your oven for 30 minutes. Now roll up your sleeves and dig in and enjoy some Memphis barbecue. By far, my favorite way to cook these ribs is to bring them outside and put them on the grill. Heat your grill up to low to medium heat, Put them bone side down, so the bones heat up slowly. Get that meat nice, tender and juicy. You’re going to flip them every 5 minutes or so for 15 minutes and you can baste them with that extra leftover sauce from the pouch that you put into the pot. You can’t get any better than this right here. Real Memphis barbecue.
BBQ Sauce - South Carolina Style with Chef Rodney Scott
Did you know your BBQ Sauce preference says a lot about where you come from? If you call a place like South Carolina home, your taste in sauce can be a clue to your hometown. BBQ expert and award-winning Chef Rodney Scott helps break down the regions and flavors in this episode.
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Welcome to NOURISH with rocket scientist and whole hog barbecue pit master, Dr. Howard Conyers! Think of this show as food for your mind, body and soul.
Host and Co-Producer: Dr. Howard Conyers Writer and Co-Producer: Christina Melton
Director and Post Production Supervisor:
Donald DRay! Washington
Videographer: Bennie Robertson
Graphics: Ryan Golden
Original Music: Brass-a-holics from New Orleans, LA
The Michael Foster Project from Baton Rouge, LA
Produced by PBS Digital Studios and Louisiana Public Broadcasting
Made possible with funding from The Corporation for Public Broadcasting
Memphis Style Ribs | RawSpiceBar Spices
Memphis Style ribs using a technique that I have never tried. The Memphis dry rub was sent to me from RawSpiceBar.
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Please watch: MothersBBQ | How to make Pull Pork on the PitBarrell Cooker
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How to Grill Pork Ribs Memphis Style | Recipe
This sweet, smoky blend of chili peppers, savory spices and herbs gives meat a bold, flavorful crust that seals in juices. Rub generously on meat before grilling (about 2 tablespoons per 1 pound). Also great on chicken and in butter to season corn!
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The Best Bad-Ass BBQ Sauce Recipe Around!
This gluten free Bad-Ass BBQ is better than anything you'd find in a jar - guaranteed yummy! Just in time for summer. Recipe below:
This Bad Ass Gluten Free Barbecue Sauce is going to knock your socks off this summer! Hands down better than any store bought out there! As a result, this is probably my most popular video on YouTube and get’s lots of attention. Most viewers love it, while some feel the taste is a bit too strong for their liking. However, as with anything in life it all boils down to personal taste. As this gluten free recipe was inspired from of a really well known BBQ restaurant chain in Canada, I’d say it’s pretty decent if I do say so myself.
In addition to tasting great, t’s easy to make and lasts for about a month in the fridge (that’s if you don’t eat it all in the first few days). Also, it’s great on chicken, beef, pulled pork and all types of burgers. Finally, I like to make BBQ chicken pizza every once in a while which is a really nice change from regular tomato sauce. – this sauce is very versatile.
Ingredients:
4 Tbsp Tomato Paste
2 Tbsp Brown Sugar
2 Tbsp Dark Molasses
2 Tbsp Apple Cider or White Vinegar
2 Tbsp Gluten Free Soy Sauce
2 Tbsp Honey
2 Tbsp Ketchup
2 Teaspoons yellow mustard (Gluten Free)
2 Teaspoons gluten free Worcestershire sauce
2 Teaspoons Garlic Powder
2 Teaspoons Onion Powder
2 Teaspoons Lawry’s Seasoned Salt
1 Teaspoon Chili flakes or dash of Gluten Free Hot Sauce
1 Cup Cold Water
Combine all the ingredients in a medium size pot. Whisk well ensuring all the lumps are removed and everything is well blended. Simmer over low heat for about an hour or until the sauce has reduced by at least half and has turned lovely deep brown in color. Keep mixing to ensure the sauce does not burn or stick to the bottom of the pan.
Remove from heat and allow to cool before transferring to an air tight, sealed container. Makes about one cup of delicious gluten free BBQ sauce and can be stored in the fridge for up to a month.
Looking for gluten free gluten free worcestershire sauce? See amazon affiliate link in recipe description above or link here:
Full recipe can be found on my website at glutenfreeforall.tv!
Website: glutenfreeforall.tv
Pinterest: pinterest/glutenfree4all
Twitter: @GFFATV
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Mop Sauce How To - Mop Sops and Sauces Rules for BBQ
The barbecue details behind mopping or using a mop to keep your bbq moist. Kool-aid in ribs? The difference between sops and mop or a sauce.
Recipe -
Using a charcoal chimney. From Jack Waiboer and Bill West talk charcoal chimneys and cherry Kool Aid as a secret ingredient. Try it for cherry ribs with cherry wood smoke. This is episode 5 of GrateTV.
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BarbecueTricks is a website and video series that investigates tips and tricks to help your outdoor cooking.
Category
Food Home & Garden Learning & Education
Starring:
Bill West
Written by:
West
License
Standard YouTube License