Memphis BBQ Sauce & Dry Rub Pork Rib Recipes - Just in Time for July 4th!

Memphis Barbecue Sauce Recipe

A sweet Memphis Barbecue Sauce Recipe, oh boy is it sweet. Feel free to try it on bbq pork and my suggestion is to try chicken as well. 

Ingredients:

• 1 tablespoon butter
• 1 large onion finely chopped
• 2 red chili seeded and chopped
• 500ml or 1 1/2 cups ketchup
• 3 tablespoons molasses
• 3 tablespoons brown sugar
• 2 tablespoons English mustard (ready mixed, not powdered)
• 1 tablespoon
• Juice of a lemon
• 1 tablespoon
• 1 teaspoon garlic salt
• 1 teaspoon fresh ground black pepper

Method:

Heat a saucepan, melt the butter and throw in the onions and chillies for about 3-4 mins until the onions turn translucent.

Then simply throw in the rest of the ingredients, simmer for about 10 minutes and you’re ready to go.

Have you remembered to light your barbecue? Well, what are you waiting for?

Barbecue Pork Ribs Rub

The fire pit aromas that come off this barbecue pork ribs rub are fantastic and makes a very quick alternative to a barbecue sauce if short on time. And because it’s a dry rub you can make it up in advance and store in an airtight jar.

With all barbecue rubs you need to leave at least one hour for the herbs and spices to work their magic. You have been warned – this is a hot one!

Ingredients:

• 1 tablespoon Caster Sugar
• 1 tablespoon Hot Paprika
• 1 tablespoon Dry Chilli Flakes
• 1 tablespoon brown Muscovado sugar
• 1 tablespoon each of salt and freshly ground black pepper
• 2 teaspoons Cumin
• 2 teaspoons Cayenne Pepper

Apply the barbecue rub to the ribs and leave for an hour which should be just enough time to prepare the smoker for 225°F and then smoke for 60 minutes per pound.

Click here to check out all my other Barbecue Rubs

SOURCE:  BBQ Smoker Recipes

Memphis-Style Dry-Rub Ribs

My favorite ribs in the whole world, serve with a variety of sauces but don’t be surprised if you dip less and less with each bite…

(2) 3 to 3 1/2 pound slabs St. Louis-style spare ribs

2-3/4 cups Memphis-Style Dry Rub (recipe below)

Trim bottom side of ribs of white membrane and trim excess fat. Pat both sides of the ribs so that no meat is visible. Wrap and refrigerate over night, or at least an hour or two.

Preheat the grill to 250. If using gas, run one side. If using wood or charcoal, gather them on one side of the barbecue. Place ribs meat-side down on the side not over direct heat. Put a handful of pecan or apple wood chips in a perforated foil packet and place over direct heat, holes facing up. Have another handy if smoke runs out.

Smoke for 2 to 2-1/2 hours, then flip for the last 45 minutes to an hour or until an internal temperature of 155 is reached. Set out for at least 10 minutes before chopping the ribs.

Serve with baked beans and tangy slaw.

Memphis-Style Dry Rub:

Makes about 3 cups

1 cup Paprika

1/4 cup granulated sugar

1/4 cup sea salt

3 tablespoons garlic powder

3 tablespoons onion powder

2 tablespoons toasted, ground coriander seed

2 tablespoons toasted, ground cumin seed

2 tablespoons toasted, ground tellicherry pepper

1 teaspoon ground mustard

Combine thoroughly and store in an air-tight container.

SOURCE:  Food Dude, Dave Cathey