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How To make Memphis Style Method For Ribs Weber
MEMPHIS STYLE METHOD:
Weber:
: Memphis Style refers to the John Wills method and recipe of John Wills Bar-B-Que Pit, in east Memphis Tennessee. John and his family have provided pork ribs "crunchy brown on the outside and lean white in the middle with a sweet and tangy sauce." Step #1: The Memphis starts with rubbing a spicy dry marinade into the meat before cooking. Step #2: Tending the ribs on a long, low, smokey fire, of white oak or hickory. Basting with a second marinade, turning often on a horizontal rack, every half hour or so. Cook over a (225F) degree, smokey fire. Cooking could take 5 to 9 hours depending on the size of the cooker etc. Stop using the basting sauce about an hour before serving. Step #3: Warm the Memphis sweet sauce and either brush it on during the last 20 minutes of cooking or serve it on the side. Weber Method; See #1 above and then. cook on low indirect fire on a large weber kettle with chunk style charcoal. Use a water filled drip pan under the ribs, a boiling pot of water over the coals. Stand the ribs up on edge in a vertical rack, and try to cook the ribs on a calm day, (wind under 10mph). Cook 5 to 7 hours basting often (every half hour), with the basting sauce, STOP using the basting sauce about an hour before serving. See step #3 above for sweet sauce tips. Mikenote: This recipe along with the following recipes will provide you with the most mouth watering ribs you ever locked a lip on.... : Memphis Style Method : Memphis Style Dry Marinade : Memphis Style Basting Sauce : Memphis Style Sweet BBQ Sauce
How To make Memphis Style Method For Ribs Weber's Videos
One Hour BBQ Ribs! | Chuds BBQ
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Rib Recipe That Won Memphis In May
Here I am giving you the rib recipe that won the title of World Champion Ribs at the 2019 Memphis in May BBQ cookoff. Here at Tennessee MOJO BBQ, we like to keep our rib recipe simple and simple was the rib the judges were looking for that day. So here you go. I hope you all use this competition rib recipe against me. It might just put you stage and we'll shake hands while we're up there.
What you'll need:
3 1/2 lb rack of baby backs
MOJO bqq
Killer Hogs Hot
1/4 c of light brown sugar
2 tbsp of habanero honey
5 tbsp of Country Crock
Yes Dear Competition Sauce
Yes Dear Red Sauce
A bit of LUCK
Start off by firing up smoker to 300° with cherry wood for smoke
Trim ribs and remove membrane
Apply a layer of each rub to back of ribs
Wait 15 min and repeat on meat side of ribs
Place on smoker for 1 hour
After 1st hour, spritz with water ever 15 min. When bark is formed and color achieved, spritz one last time and let set for 15 min. should be around 2 hr mark.
Wrap with brown sugar, rub, honey, and Country Crock and place back on smoker until desired tenderness is achieved. Once you like tenderness, rest ribs in a cooler for 30 miutes.
Remove, sauce, and win. Or just enjoy them with the family.
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How to smoke BBQ ribs with the Slow 'N Sear and kettle | baby back or spareribs
Inspired by AmazingRib.com's Last Meal Ribs recipe this video will show you how to easily make amazing ribs using the Slow 'N Sear.
Find our detailed text version of this recipe here:
Find more info on the Slow 'N Sear here:
and our Slow 'N Sear YouTube video here:
Find more info on the Drip 'N Griddle pan here:
and our Drip 'N Griddle pan YouTube video here:
Like the thermometer we used? Watch our video review here:
and when you're ready, buy here:
Competition Pork Ribs I Tuffy Stone
Competition Pork Ribs
I cooked my first barbecue contest over 18 years ago and have been fortunate to win more than my fair share. In this recipe I share with you, how to make competition style pork ribs. Whether you're cooking in a competition or just want to wow your family and friends at home, this method has proved very successful in my career. I often say that competition barbecue is one bite food, because that barbecue needs to be so good and perfectly cooked, that one taste will blow the taster away. While there are a lot of steps to this recipe, I think the end results are well worth the effort.
Check the COMPETITION RIBS recipe on my Website:
Tuffy Stone dubbed as “The Professor”.
Author of Cool Smoke - The Art of Great Barbecue.
French-trained Chef.
Judge and Co-host of America's show ‘BBQ Pitmasters’.
A 6-time BBQ World Champion.
Was inducted into the 2018 BBQ Hall of Fame.
More about Tuffy:
Follow me on Instagram @tuffystone
Follow me on Facebook @tuffystonepitmaster
For more recipes, you can visit my website at:
Merchandise:
SIGNED COPY OF COOL SMOKE: THE ART OF GREAT BARBECUE:
@yeti
@webergrills
@chairmansreservemeat
Related Recipes:
SMOKED LOIN BACK RIBS
SMOKED BEEF RIBS
REVERSE-SEARED PRIME RIB
LOIN BACK RIBS WITH PEACH JALAPEÑO GLAZE
Related Video:
Tennessee Dry Ribs
Barbecue Sauce Recipe
Cool Smoke Barbecue Rub
The Best BBQ Ribs in 3 Hours
Super Easy Ribs in three hours. You will not regret making these!
I highly recommend picking up a Thermapen: *
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*Check out the Recipe Here:*
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Whisk:
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Competition Rib Recipe from Pitmaster Heath Riles
For more barbecue and grilling recipes visit:
#HowToBBQRight #CompetitionRibs #BBQrecipes
Pit Master Heath Riles stopped by for this video to show me his secrets to winning rib competitions. Heath has won the Rib Team of the year in the Memphis BBQ Network for the past 4 years; (He’s well on his way to locking up a fifth title) so he knows a little something about cooking ribs. I’m thankful he’s willing to share his technique with us.
Heath cooks Heritage Farms Cheshire Pork in bbq competitions. This meat is known for its’ superior marbling and flavor. The ribs are given a quick trim to remove and excess fat or sinew and he pulls the membrane off the back. For KCBS contest Heath cooks 4-6 slabs of St. Louis cut ribs and for MBN contests he cooks 12 slabs of the loin back ribs which are a Memphis staple.
The ribs get a light coat of yellow mustard; then a generous layer of his Jalapeño Garlic seasoning; followed by medium layers of his signature Pecan and Honey Rubs. The same process is repeated on both sides, and he seasons the ribs about 20 minutes prior to going on the pit.
For this cook Heath used my Trager grill running at 275⁰ with a mixture of Hickory and Cherry pellets for smoke flavor. The ribs go on the grill for about 2- 2 ½ hours or until the rub adheres to the meat and then they’re wrapped.
In the wrap apply a light layer of Honey rub and lay the slab meat side down. Add a touch more Honey rub to the back side and ¾ cup of Heath’s Butter Bath mixture (it’s a powdered form of Brown Sugar, Butter, Honey, and other spices mixed with apple juice). Be sure to double wrap the ribs so the bones don’t poke through the foil.
The ribs go back on the pit for an hour to tenderize and Heath pulls them off the pit when the internal temperature reaches 204 - 208⁰.
He carefully takes the each slab out of the foil wrap and dust the back side with his Sweet Rub and light glaze (1 cup Sweet BBQ Sauce & ½ cup Tangy Vinegar). Then repeats the same process on the meat side.
The ribs go back on the pit for 15-20 minutes to set the glaze and then it’s time to serve them to the judges.
These ribs had a beautiful appearance and perfect texture, but the best part was the flavor.
The rub combination and tangy sweet glaze brought out the richness in the Cheshire Pork. I see why Heath is a rib champion!
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: