Preparation:
Memphis style refers to the john wills method and recipe of John Wills bar-b-que pit, in east Memphis Tennessee. John and his family have provided pork ribs "crunchy brown on the outside and lean white in the middle with a sweet and tangy sauce."
Step #1: the Memphis starts with rubbing a spicy dry marinade into the meat before cooking.
Step #2: tending the ribs on a long, low, smoky fire, of white oak or hickory. Basting with a second marinade, turning often on a horizontal rack, every half hour or so. Cook over a (225f) degree, smoky fire. Cooking could take 5 to 9 hours depending on the size of the cooker etc. Stop using the basting sauce about an hour before serving.
Step #3: warm the Memphis sweet sauce and either brush it on during the last 20 minutes of cooking or serve it on the side. Weber method; see #1 above and then. Cook on low indirect fire on a large Weber kettle with chunk style charcoal.
Use a water filled drip pan under the ribs, a boiling pot of water over the coals. Stand the ribs up on edge in a vertical rack, and try to cook the ribs on a calm day, (wind under 10mph). Cook 5 to 7 hours basting often (every half hour), with the basting sauce, stop using the basting sauce about an hour before serving. See step #3 above for sweet sauce tips. |
