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Authentic Dry Rub Memphis Ribs Help
Posted on 6/26/23 at 8:56 pm
Posted on 6/26/23 at 8:56 pm
I got the Rendezvous bottle ready to go.
Educate me from there.
I have a Weber Spirit that I can use as a smoker by flipping one of the triangulated "flavorizer bars" on its side and add wood chips of whatever, hickory, pecan, peach, cherry, etc.
I want to do this for the 4th.
I have had bad luck with St Louis cuts over the years so I'll probably do baby backs which I have better luck with.
I'm ready to be educated, so I'm checking myself into the tigerdroppings Food and Drink Board for some church on this.
Educate me from there.
I have a Weber Spirit that I can use as a smoker by flipping one of the triangulated "flavorizer bars" on its side and add wood chips of whatever, hickory, pecan, peach, cherry, etc.
I want to do this for the 4th.
I have had bad luck with St Louis cuts over the years so I'll probably do baby backs which I have better luck with.
I'm ready to be educated, so I'm checking myself into the tigerdroppings Food and Drink Board for some church on this.
5
Posted on 6/26/23 at 9:31 pm to deeprig9
Pull Membrane, Dust with black pepper, lawry's garlic salt and your dry rub. Smoke at 225 for 3 hours. Wrap in foil and raise temp to 350 for 2 hours, then check. If meat has pulled back from end of bone they are ready. If not rewrap and cook for another hour.
Posted on 6/26/23 at 10:42 pm to Smeg
Yep. Baste liberally with wickers during the cook. Dust at the end
Posted on 6/26/23 at 11:08 pm to Royal
What is wickers?
Posted on 6/26/23 at 11:09 pm to deeprig9
Which wood smoke for a Memphis style?
Posted on 6/26/23 at 11:16 pm to deeprig9
I'd have to watch that video again (linked above) but I believe they said Rendezvous cooks over charcoal.
Posted on 6/27/23 at 7:13 am to Smeg
quote:
Rendezvous cooks over charcoal
Yes, direct over charcoal I believe.
Closest I've come to doing that is in a BGE on a raised rack I built, direct and flipping often. Thought they turned out great but I don't do it much because of the extra tending required.
Posted on 6/27/23 at 7:36 am to deeprig9
quote:
Educate me from there.
A gas grill isn't going to give you what you want imo.
Maybe invest in a Weber Kettle. Needs to be cooked direct over charcoal. And I would suggest giving St. Louis ribs another try.
Here is an article that gives some background and directions. Not sure Rendezvous uses rub in the mop sauce but sounds good to me.
Ideally, you need more distance between the grate and the charcoal than a kettle will give you but it's probably your best option. Maybe make a two zone bed of coals in the kettle and move them back and forth some between cooler and hotter. Takes some tending.
Mash
Edit: if you want the charcoal flavor profile without all the tending and flipping, you might consider a Pit Barrel Cooker. You can do more than ribs and you could cook more than a kettle grate would allow.
Pit Barrel
This post was edited on 6/27/23 at 7:58 am
Posted on 6/27/23 at 8:45 am to deeprig9
Wicker's marinades
Vinegar and spices basically. Made in little ol' Hornersville, MO. Was raised on this stuff. I use it as a marinade for pork steaks, but will also baste with it on larger cuts. Before you could buy hundreds of different sauces if you wanted something fancy you used 1/2 Kraft original and 1/2 wickers as your sauce.
Vinegar and spices basically. Made in little ol' Hornersville, MO. Was raised on this stuff. I use it as a marinade for pork steaks, but will also baste with it on larger cuts. Before you could buy hundreds of different sauces if you wanted something fancy you used 1/2 Kraft original and 1/2 wickers as your sauce.
Posted on 6/27/23 at 9:00 am to deeprig9
Rendezvous isn't slow cooking ribs. They throw them unseasoned over charcoal, mop with white vinegar and when done they dust with the seasoning and if you want them wet they just put more vinegar on them.
Posted on 6/27/23 at 4:31 pm to ConfusedHawgInMO
I found this great video curated by Tuffy Stone, by Peg Leg in Nashville. I think I'm going to do his method but instead of charcoal, it will be clean propane with hickory chips. Man these look good.
LINK
LINK
Posted on 6/27/23 at 7:20 pm to deeprig9
I did some St. Louis dry ribs tonight and they came out really good. I used bear and Burton’s fireshire as a binder with meat church holy cow. I cooked them over hickory for 4.5 hours at 250. No sauce or basting. They had a great bark and a beautiful color. I’ll be doing those again soon .
Posted on 6/27/23 at 8:04 pm to deeprig9
Rinse and pull membrane off. Liberally dust with a dry rub- “I prefer Dancing Pigs.” Place on smoker at 225 and spray with apple cider vinegar once an hour. When meat start peeling back from the bone pull them, wrap them in foil and a towel and let them sit until time to eat.
Posted on 6/27/23 at 10:06 pm to Tear It Up
quote:
Rinse
You rinse your ribs? I usually just wipe off the liquid with paper towel
Posted on 6/28/23 at 8:04 am to MeridianDog
This way they will be way over cooked and no taste except the salt. Baby backs are easy to see when they are done. 225 is not high enough to move the fat through them. Try 275 for two hours or less.
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