Memphis Style "Dry Ribs"

[Pork Belly]

I made these at work not at home in the SI #3 but wanted to share them anyway.

Memphis Style "Dry" Ribs, I started with a 2&3/4lb rack of Baby Backs,
No Rub, No Binder, just kosher salt on bare meat. Salt it in a similar amount as to a burger, not heavy and not light.

Ribs were smoked at 250 for nearly 3 hours 45 minutes until tender, I look for the meat to crack on the top surface when the rack is bent.

I mixed our house Pork rub and White granulated sugar 3 to 1 and dusted the racks prior to service.

These are not a regular menu item for us, just something I made for my wife and I to have at lunch.

They were great, give it a try.

 

[old sarge]

Looks like a mighty tasty lunch.  Great looking "smoke ring"!

 

[Pork Belly]

Thanks David, I'm pretty fond of the cherry wood, good flavor and smoke rings.

 

[SconnieQ]

Sounds great. A real dry rub rib technique.

 

[BedouinBob]

Nicely done Brian! Did the sugar carmalize when you put it on so late?

 

[Pork Belly]

There wasn't any heat to caramelize it other than the warmth of the ribs. The ribs are hot and salty then the sweetened rub goes on just before you eat them.

Memphis dry ribs have been around and they are all pretty much the same, no sauce, no excess rub. I made these in the same manner of Carey Bringle at Peg Leg Porker in Nashville.

Just Kosher salt for the smoke then adding the rub at the end is his style. Previous dry ribs I have eaten were rubbed then served with no sauce. These were the best dry ribs I have had, getting to Nashville to eat at PLP is on my list of things to do.

When I say "Dry" the meat is not lacking in moisture, it is just without a sauce.

 

[SconnieQ]

The famous Rendezvous in Memphis grills (not smokes) their ribs naked, but bastes with a vinegar/water/rub liquid while grilling. Then they are sprinkled with the dry rub after they come off the fire. I've had them at the Rendezvous, and the dry rub is really good that way. That is what I've always thought is the authentic Memphis technique of dry rub. Applying the rub after, not before.

 

[BedouinBob]

I'll have to try that out.

 

[Perkolater]

I'll have to try that out.

+1 Bob
I've had some great dry rub ribs in Little Rock at a place no longer there
but never have cooked them myself.  Seems simple enough and I like simple.

Thanks for sharing your recipe Pork Belly!