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Memphis BBQ's The Perfect Ribs




Source of Recipe


Memphis Barbecue


List of Ingredients







Recipe





Ribs of Choice (We recommend Baby Backs, also called Pork Loin Back Ribs)
Magic Dust
MCB Barbecue Sauce

The preparation process is the first step to great ribs.

Step 1 - Rib preparation: Remove the membrane (white skin) off the backside of each rack. This process may be completed the day before smoking the ribs. Next, season the ribs by liberally sprinkling Magic Dust on both sides of each rack (as you would apply salt and pepper). You can start this marinating process the day before smoking, or at least 30 minutes before smoking.

Step 2 - Grill preparation:

Charcoal grill: Using a charcoal chimney (doesn't require starter fluid), heat coals until gray. Dump coals into grill. Place dampened wood chips in a smoker box. Put the smoker box directly on top of the hot coals. Place the ribs on the grill and close the cover.

Gas grill: Turn on gas grill and allow lava rocks to heat and "burn off." Once rocks are hot & clean, reduce heat to lowest setting. Place dampened wood chips in a smoker box, and then put the smoker box directly on top of the lava rocks. Place the ribs on the grill and close the cover.

Smoking Ribs:

Place ribs on grill bone side down. If at all possible, you want to leave them this way for their entire smoking time. You can achieve this by maintaining an even, constant temperature of between 225¡ F and 250¡ F, whether you're using direct or indirect heat. If you must turn the ribs, do so as few times as possible to prevent the meat from drying out.

If the grill temperature gets too high, move some coals off to one side, or move racks away from the heat source and stack. If using a gas grill, turn off one side to reduce the temperature.

If meat begins to look dry, you may mist with apple juice or mop with a mixture of apple juice and spices. If desired, add more Magic Dust when the ribs are "sweating."

If ribs start to burn, reduce direct heat exposure by moving the meat or the heat source to an alternative position. The smoking process will take 1 to 2 hours, depending on temperature of heat source. Remember, "low and slow" is the best way to go. (The desired smoking method is with a lower temperature and long smoking time.)

Doneness is determined by the limpness of each rack. Ideally, they'll be quite limp and bend upward easily, almost to the point of tearing. Just prior to pulling ribs off the grill, mop them with the desired amount of sauce. Serve bone-sucking ribs with additional Magic Dust and MCB sauce on side, allowing diners to season their own to taste.