Smoked pork and beef ribs Memphis

Barbecue in Memphis, Tenn., Different than other types American barbecue so that the meat is smoked mostly “dry” method. Pork or beef ribs are rubbed with a mixture of dry seasonings and smoked without applying sauce to them. To make the ribs softer and juicier, they are languishing for a long time in indirect heat in the the cool part of the grill. Upon request, ready-made ribs are served either “dry” with an additional portion of dry seasonings, or “wet” with barbecue sauce, which in this region is also different from others the predominance of tomato paste rather than vinegar. Share with friends: Time: 4 hour. plus pickling time Difficulty: easy Servings: 4 – 6 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Ribs

• 2 (about 1.8 kg. Each) cut of beef ribs
• 2 (about 1.3 kg. Each) cut of pork ribs

Dry marinade for rubbing

• 1.5 tbsp. paprika
• 3/4 Art. Sahara
• 3 and 3/4 Art. l onion powder

Barbecue sauce

• 2 tbsp. ketchup
• 1 tbsp. water
• 0.5 tbsp. cider vinegar
• 5 tbsp. l brown sugar
• 5 tbsp. l Sahara
• 1 tbsp. l lemon juice
• 1 tbsp. l Worcester sauce
• 0.5 tbsp. l ground black pepper
• 0.5 tbsp. l onion powder
• 0.5 tbsp. l ground mustard seeds

Recipes with similar ingredients: pork, beef, sauce for barbecue, brown sugar, apple cider vinegar, lemon juice, sauce Worcestershire, onion powder, mustard seed, paprika

Recipe preparation:

1. Dry marinade: mix all the ingredients in a bowl. Keep seasoning is possible in a tightly closed container for 6 months. Ribs. Rinse and dry the ribs. Put them on clean cutting board and peel off the membrane, thin peel with the inside of the ribs. Cut off all excess fat and meat and generously rub rib layers on both sides 1/4 – 1/2 tbsp. prepared seasonings. Wrap and refrigerate for at least 8 hours.
2. Light the grill to 120 ° C using hickory and wood chips coal.
3. Smoke ribs in indirect heat with the lid closed. Lay out ribbed formations on the grill meaty side down away from coal. Smoke beef ribs for 2 hours, adding if necessary more coals.
4. Then turn them over and smoke for another 45 minutes until the meat is Easily detach with a fork from the bones. Smoke pork ribs for 3 hours. Then turn over and smoke for another 1 hour or until the meat is ready. Remove the finished ribs from the grill. “Dry” ribs. Season ribs with a mixture of dry marinade, chop and serve.
5. “Wet” ribs. Pour ribs with barbecue sauce, chop and serve.
   

   Barbecue sauce

   In a medium-sized saucepan, mix all the ingredients for the sauce. Bring the mixture to a boil. Then turn down the heat and cook, do not lid and stirring often, for 1 h. 15 min. To this Dark ale fits the dish.