Are you looking to up your grill game and impress guests with some finger-licking ribs? Look no further than Memphis style dry rub ribs! In this post, we’ll show you how to prepare and cook this classic BBQ dish using Malcom Reed’s recipe – a tried and true favorite of BBQ enthusiasts everywhere. With our easy-to-follow instructions and expert tips, you’ll be serving up mouth-watering ribs that are sure to satisfy any BBQ lover’s cravings. So, fire up the grill and let’s get started!

How to BBQ Memphis Style Dry Rub Ribs with Malcom Reed’s Recipe

Are you a fan of barbecue and looking to learn how to cook up some authentic Memphis-style dry rub ribs? Look no further! With Malcom Reeds’ recipe, you can create a delicious and flavorful rack of ribs with ease.

Introduction

Memphis-style dry rub ribs are a staple in the South and have gained popularity across the United States. This style of ribs is known for its simplicity, using only a dry rub without any sauce. The rub creates a little bit of spice and a lot of flavor in the meat. Keep reading to learn the steps to create mouth-watering Memphis-style ribs with Malcom Reed’s recipe.

Ingredients

• 1 rack of baby back ribs
• Hickory wood
• 1/2 cup of Malcom Reed’s paprika-based dry rub
• 1/4 cup of apple cider vinegar
• 1/4 cup of apple juice
• Aluminum foil (optional)

Step 1 – Prepare the Ribs

Preparation is key when cooking ribs. The membrane on baby back ribs needs to be removed before cooking to allow the rub to penetrate the meat better. To remove the membrane, use a butter knife and loosen one end of the membrane, then grab the loose end with a paper towel and gently pull the membrane off of the ribs.

Step 2 – Add the Dry Rub

After removing the membrane, it is time to add the dry rub. Malcom Reed’s recipe calls for a paprika-based dry rub. The rub needs to sit on the ribs for several hours before smoking. This allows the flavor to soak into the meat.

Step 3 – Fire up the Smoker

The best way to cook Memphis-style ribs is with hickory wood. Make sure to have the smoker at a consistent temperature of 250 degrees Fahrenheit. It’s essential to maintain the temperature, so your ribs cook consistently.

Step 4 – Smoke the Ribs

Now it’s time to add the ribs to the smoker. The smoking process takes around 4.5 hours at 250 degrees Fahrenheit, without any wrapping. The ribs should be placed on the smoker rib side down. After four hours of cooking, add the mopping sauce for a sweet and tangy flavor.

Step 5 – Dust with Dry Rub

A dusting of a paprika-based Memphis dry rub is required on top of the smoked ribs before serving. This not only adds flavor, but it also gives the meat a rich red mahogany color.

Step 6 – Cut and Serve

After the ribs are cooked, let them rest for 10 minutes before slicing them. Cut the ribs parallel to the bone, and enjoy the delicious Memphis-style dry rub flavor.

Conclusion

Cooking Memphis-style dry rub ribs may seem intimidating, but with Malcom Reed’s recipe, you can easily master the technique. Simple steps like removing the membrane of the meat, creating time for the rub to sit on the ribs, using hickory wood to smoke the ribs, and adding a mopping sauce are key to creating mouth-watering ribs. Don’t forget to dust the ribs with additional dry rub to add a beautiful color to your masterpiece!

FAQs

1. What is the difference between Memphis-style ribs and other types of ribs?
   Memphis-style ribs are only cooked with a dry rub. They are not covered in any sauce during the cooking process. This style of cooking allows the flavor of the meat to come through without being masked by a sauce.

2. Why is it necessary to remove the membrane from baby back ribs?
   Removing the membrane allows the dry rub to penetrate the meat better, creating a more flavorful rib.

3. Can I use a different type of wood instead of hickory?
   While hickory is the most commonly used wood, other types of wood can be used, such as oak or pecan.

4. What is the purpose of adding a mopping sauce to the ribs?
   The mopping sauce adds a sweet and tangy layer to the meat while keeping it moist during the cooking process.

5. Can I substitute Malcom Reed’s dry rub with my own?
   You can use any type of dry rub that you prefer. However, Malcom Reed’s recipe has been tried and tested, and it creates a delicious flavor. It is recommended to follow the recipe as closely as possible for best results.