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re: St Louis Cut Dry Ribs Memphis Style?
Posted on 7/6/23 at 11:42 pm to deeprig9
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.
4
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 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 3:30 pm to Crawfish From Arabi
quote:
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.
This is the exact video I posted in OP. He's the one that said to do 3 to 3.5 hours. The only deviation I had from his instructions in that video is I could only keep it down to 275 instead of 250.
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