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St Louis Cut Dry Ribs Memphis Style?
Posted on 7/6/23 at 9:27 pm
Posted on 7/6/23 at 9:27 pm
Are they supposed to be tough and chewy? Is that part of the style?
8
Posted on 7/6/23 at 9:36 pm to deeprig9
250, 6 hours, no wrap
Posted on 7/6/23 at 9:41 pm to deeprig9
Nope. They should be just like any other rib you eat.
St. Louis cut is just a sparerib that is trimmed.
Memphis dry rub style is just cooking without sauce, basically, unless otherwise noted.
St. Louis cut is just a sparerib that is trimmed.
Memphis dry rub style is just cooking without sauce, basically, unless otherwise noted.
Posted on 7/6/23 at 9:52 pm to t00f
I followed this guy's recipe (curated by Tuffy Stone) to a T, with the only deviation is that I could only keep it down to 275, not 250.
LINK
And dusted at the end with Rendezvous.
That recipe says 3 to 3.5 hours.
The flavor is excellent, but the meat is tough.
My instinct (for future attempts) is to wrap to let them steam and tenderize but I don't want to skirt too far off "traditional" memphis dry rub style.
LINK
And dusted at the end with Rendezvous.
That recipe says 3 to 3.5 hours.
The flavor is excellent, but the meat is tough.
My instinct (for future attempts) is to wrap to let them steam and tenderize but I don't want to skirt too far off "traditional" memphis dry rub style.
This post was edited on 7/6/23 at 10:00 pm
Posted on 7/6/23 at 9:55 pm to deeprig9
Posted on 7/6/23 at 10:08 pm to deeprig9
Did you take an internal temp or do the bend test? Despite what some say, I don’t think you can cook proper ribs based on time. The 3-2-1 method for baby back ribs usually ends up like fall off the bone TJ Ribs slop.
Posted on 7/6/23 at 10:10 pm to deeprig9
I don't wrap any pork they come out great. Some want the mush, bone pulls out, so wrap is what they do.
Posted on 7/6/23 at 10:28 pm to deeprig9
Babyback, 4 hours, all other ribs 6 hours
Posted on 7/6/23 at 10:30 pm to deeprig9
3-3.5 hours is too short for St Louis ribs. You need 5-7 hours depending on temp. You don't have to follow everything in this recipe but it's a good reference for time and technique.
https://amazingribs.com/best-barbecue-ribs-recipe/
https://amazingribs.com/best-barbecue-ribs-recipe/
Posted on 7/6/23 at 11:42 pm to deeprig9
Hey guys, it's been a while. I hope ya'll are doing well, and trying to enjoy this hot arse summer. It's bbq season, and I'll randomly read some of the bbq threads on here, and this one got my attention.
So, let's address a few things in here:
So, let's address a few things in here:
quote:no and no. "Memphis style" typically refers to no sauce, and baby/loin backs are usually preferred. With that said, there's no one type of rub, or a particular way that it's applied to the ribs. Rendezvous uses a Greek inspired seasoning, cooked over low heat charcoal (no wood), and finished with a splash of white vinegar (could be considered a sauce). Carey Bringle at Peg Leg Porker, in Nashville (I know, not Memphis), claims to cook the traditional Tennessee style rib that covers the main style of the state, and he just uses kosher salt before the cook, and a dusting of his rub after they're done. Others use a standard bbq rub, and just cook without sauce.
Are they supposed to be tough and chewy? Is that part of the style?
quote:this doesn't work for every size rib, fat content, and breed of pig that the rib came from.
250, 6 hours, no wrap
quote:never cook bbq to time. Practice learning doneness by feel.
That recipe says 3 to 3.5 hours. The flavor is excellent, but the meat is tough.
quote:good point.
Despite what some say, I don’t think you can cook proper ribs based on time.
quote:oh yeah? What's the cooking temp, and size of the racks that have proved this method correct or incorrect? Cooking temp x type of smoker x type of heat x humidity level x size of the rack are all variables that will determine approximate cooking times. Oh, then there's desired doneness texture. ??
The 3-2-1 method for baby back ribs usually ends up like fall off the bone TJ Ribs slop.
quote:come on t00f
Babyback, 4 hours, all other ribs 6 hours
quote:is it really, and do I?
3-3.5 hours is too short for St Louis ribs. You need 5-7 hours depending on temp.
Posted on 7/7/23 at 12:47 am to Crawfish From Arabi
quote:
oh yeah? What's the cooking temp, and size of the racks that have proved this method correct or incorrect? Cooking temp x type of smoker x type of heat x humidity level x size of the rack are all variables that will determine approximate cooking times. Oh, then there's desired doneness texture. ??
quote:
never cook bbq to time. Practice learning doneness by feel
quote:
come on t00f
quote:
is it really, and do I?
You're arguing a point no one disagrees with. BBQ cook times are highly variable. Use the bend test not temp for ribs. St Louis generally take 1.5-2 times longer than baby back. We provided general tips to point him in the right direction that he can play around with. In all of your rambling you didn't provide any help.
Posted on 7/7/23 at 6:58 am to Crawfish From Arabi
The time is not exact, bend test is the litmus test . You can eye the ribs and see the bark to know when to start to seeing when to pull.
People bark out 3,2,1, those are the hours lol.
Despite what anyone else says, I also throw the pen on to test IT.
Edit, sorry GT, IT comment was general, did not see your post prior
People bark out 3,2,1, those are the hours lol.
Despite what anyone else says, I also throw the pen on to test IT.
Edit, sorry GT, IT comment was general, did not see your post prior
This post was edited on 7/7/23 at 7:10 am
Posted on 7/7/23 at 7:39 am to t00f
quote:
I don't wrap any pork they come out great. Some want the mush, bone pulls out, so wrap is what they do.
I do all wood fires for everything, so I wrap some things once they have enough smoke ribs after 2-3 hours, and butcher paper not foil. I rest them once done and then back to the open fire with sauce if that's what the old lady wants. Last time I cooked ribs they were ready between 4-5 hours, but it depends on how much heat you're putting on them.
Posted on 7/7/23 at 9:07 am to Crawfish From Arabi
quote:You can give this up now. While the guy is otherwise an asset to the board, he posts about BBQ like he read it in a book that was discontinued in 1940. Some of the least reliable information comes from his posts on the topic.
come on t00f
Posted on 7/7/23 at 10:24 am to deeprig9
By the full slab, sometimes it's even cheaper by the pound. Trim to St. Louis. Smoke the scraps and save for pork and beans.
Trim membrane, mustard it, season it. Run stick smoker until a nice blue smoke. Rib side up and smoke until 185-190, passes the U test, and also just starts to crack. Remove and wrap in foil for at least 15 minutes. Doesn't fall off the bone but bites off the bone. Now I like them so I can taste the smoke...but that's me. I also like a really smoky stout. Takes at least 5 hours depending on the day.
Trim membrane, mustard it, season it. Run stick smoker until a nice blue smoke. Rib side up and smoke until 185-190, passes the U test, and also just starts to crack. Remove and wrap in foil for at least 15 minutes. Doesn't fall off the bone but bites off the bone. Now I like them so I can taste the smoke...but that's me. I also like a really smoky stout. Takes at least 5 hours depending on the day.
Posted on 7/7/23 at 11:28 am to geaux4tigers
quote:cool, then why all of the definitive suggested cook times?
You're arguing a point no one disagrees with.
quote:
BBQ cook times are highly variable.
quote:then why suggest such a rigid time frame? Seems a little contradicting.
3-3.5 hours is too short for St Louis ribs. You need 5-7 hours depending on temp.
quote:as did I
We provided general tips to point him in the right direction that he can play around with.
quote:and this is why I don't come on here often. Just trying to help, and get stuff like this from someone that has a bbq education from YouTube University. The place is full of screen name pitmasters. Yes, I have a screen name, but I'd bet you know who I am.
In all of your rambling you didn't provide any help.
I'm definitely not trying to argue at all. It's just that this board does tend to fall in love with popular cook times that are found online, over truly understanding how and when bbq is finished. There's no such thing as a definitive cook time (3-3.5 this or 5-7 that) in a style of cooking that offers up way too many variables. It's not baking, or cooking rice.
This post was edited on 7/7/23 at 11:40 am
Posted on 7/7/23 at 11:41 am to AlxTgr
quote:nah, he's a good dude.
You can give this up now.
Posted on 7/7/23 at 12:06 pm to deeprig9
Since geaux4tigers didn't think I provided any help, here goes....
No rib should be tough and chewy, unless that's what you really like to eat. Before cooking any style of ribs, ask yourself, "what is the end texture that I'm trying to achieve?" Just because someone online says that they should be this or that texture, it doesn't matter. All that matter is what you and your family or friends enjoy.
My take on Memphis style ribs might not be right or wrong, it's just what I like based on my experiences having them in Memphis.
•You can use either babybacks or St. Louis.
•find ribs with a decent amount of intramuscular fat, or moderate surface fat on them, that'll require minimum trimming. You'll want a little on there, since this is a dry cook.
•use a rub that is a good balance of salt, pepper, and herbs with just a pinch of sweet. I may know of a couple. ??
•setup your smoker to cook around 275. I personally like a higher smoking temp for this style, because I don't want them spending more time than needed in the smoker.
•if I'm not going to wrap, I like to have a spray bottle of just water, set to a fine mist every hour or so. Or add a small water pan in the smoker. Some people mop. I just don't like adding anything sweet to the surface during the cook.
•one key is to start to render fat, then to focus on the texture that you like. When you start to see a little bit of the yellow fat bubble up to the surface of the ribs, start checking for doneness. I check mine by pulling on the bones, up and down. Sorta like playing a xylophone. Does that make sense? To me, that's how I can tell the texture or toughness of the meat in between the bones.
•when done, I'll typically add a lite dusting of rub over the top right off the smoker while they're really hot. Let them rest a little, then slice.
Hopefully this helps
No rib should be tough and chewy, unless that's what you really like to eat. Before cooking any style of ribs, ask yourself, "what is the end texture that I'm trying to achieve?" Just because someone online says that they should be this or that texture, it doesn't matter. All that matter is what you and your family or friends enjoy.
My take on Memphis style ribs might not be right or wrong, it's just what I like based on my experiences having them in Memphis.
•You can use either babybacks or St. Louis.
•find ribs with a decent amount of intramuscular fat, or moderate surface fat on them, that'll require minimum trimming. You'll want a little on there, since this is a dry cook.
•use a rub that is a good balance of salt, pepper, and herbs with just a pinch of sweet. I may know of a couple. ??
•setup your smoker to cook around 275. I personally like a higher smoking temp for this style, because I don't want them spending more time than needed in the smoker.
•if I'm not going to wrap, I like to have a spray bottle of just water, set to a fine mist every hour or so. Or add a small water pan in the smoker. Some people mop. I just don't like adding anything sweet to the surface during the cook.
•one key is to start to render fat, then to focus on the texture that you like. When you start to see a little bit of the yellow fat bubble up to the surface of the ribs, start checking for doneness. I check mine by pulling on the bones, up and down. Sorta like playing a xylophone. Does that make sense? To me, that's how I can tell the texture or toughness of the meat in between the bones.
•when done, I'll typically add a lite dusting of rub over the top right off the smoker while they're really hot. Let them rest a little, then slice.
Hopefully this helps
Posted on 7/7/23 at 12:06 pm to Crawfish From Arabi
so are you 
I don't think anyone here is putting an exact time on BBQ. Just a rule of thumb. I have had ribs that should go longer, not. I also seen a stall go 2x as long as you would expect and I just ride em out.
certainly, like a pork butt, who knows.
I don't think anyone here is putting an exact time on BBQ. Just a rule of thumb. I have had ribs that should go longer, not. I also seen a stall go 2x as long as you would expect and I just ride em out.
certainly, like a pork butt, who knows.
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