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How To make Memphis Style Sweet Sauce For Ribs
8 oz Tomato Sauce
1/2 c Spicy Honey Mustard
1 c Catsup
1 c Red Wine Vinegar
c Water 1/4 c Worcestershire; smoked
1/4 c Worcestershire Sauce;regular
1/4 c Oil
2 tb Tabasco Sauce
1 tb Lemon Juice
2 tb Brown Sugar
1 tb Paprika; Hungarian, mild
1 tb Seasoned Salt
1 1/2 tb Garlic Powder; or 5 cloves
-fresh garlic, minced fine 1/8 ts Chili Powder
1/8 ts Anaheim Chili/cayenne
1/8 ts White Pepper
Black Pepper; freshly ground 1/8 ts Numex Chili Powder
1 Neem leaf; crushed or Bay
: Combine ingredients in a large heavy weight Dutch oven. Bring to a boil, reduce heat and simmer 30 minutes, stirring occasionally. : I like to serve this sauce at the table and not baste the ribs with it while they are on the grill. If you paint this sauce on while the ribs are hot but off from the fire they will glaze and very slightly brown. Baste the ribs with this marinade only during the last half hour of cooking, to glaze the ribs and make them slightly brown... If this sauce is put on the ribs too early the sugar will blacken the outside of the ribs and be unpleasant looking but not bad tasting.... The goal is NOT to blacken the outside of the ribs at all, so I usually serve the sauce at the table near the ribs..... Enjoy this sauce. 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 Sweet Sauce For Ribs's Videos
How to Grill Pork Ribs Memphis Style | Recipe
This sweet, smoky blend of chili peppers, savory spices and herbs gives meat a bold, flavorful crust that seals in juices. Rub generously on meat before grilling (about 2 tablespoons per 1 pound). Also great on chicken and in butter to season corn!
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Memphis In May Rib Recipe - Competition Rib Recipe
Competition Rib Recipe - How we cooked out competition ribs at Memphis In May
#competitionribs #memphisinmay #howtobbqright
Competition Rib Recipe at Memphis In May BBQ Fest
Memphis in May is largest Pork cooking contest on the planet! Every May thousands of attendees gather on the banks of the Mississippi River to witness the “Super Bowl of Swine”.
This year my team, The Killer Hogs, entered the Rib category at MIM and we shot a video of our rib recipe while we were there.
At Memphis in May we face three rounds of judging - if you make it that far - so we cook plenty of ribs. This year I brought 24 racks just for the contest, plus another 15 just to practice. That’s a lot of ribs in my book! You can bet it takes a full team effort to tackle MIM and we even bring in extra help - shout out to Mark Williams from Swine Life (you’ll see him in the video) and to everyone else that helped pull it off.
On Friday, the day before the actual contest, Mark and I ran a full blown contest recipe. We prepped and seasoned 15 racks of baby back ribs and fired up Jolene for her first ever Memphis in May smoke.
She dialed right in at 275, and we fed her a stick of hickory every 45 minutes throughout the cook. Our rib process is fairly quick.
Each rack gets slathered with a touch of mustard to bind the seasonings; then we layer on Swine Life Mississippi Grind and Killer Hogs Hot Rub on the back - and Swine Life Mississippi Grind and Killer Hogs The BBQ Rub on top. This combo produces a sweet and savory rib with a beautiful mahogany bark. The ribs are placed on the pit and spritzed with water every 30-45 minutes to keep them from drying out.
After two hours in the smoke we wrap the ribs with brown sugar, Parkay margarine, Kosmo's Cherry Apple Habanero , Killer Hogs Vinegar Sauce
They go back on the pit for 1 hour or until a probe thermometer reads 204 degrees in between the bones. At this point we rest the ribs in a dry cooler to stop the cooking process and allow time for moisture to reabsorb into the meat.
To finish the ribs off we take them out of the foil and place on aluminum foil boats for easy transfer. They get a final dusting of Killer Hogs The BBQ Rub to pretty up the tops and a glaze of sauce.
The final glaze is a combo of 18oz Killer Hogs The BBQ Sauce 9oz Killer Hogs Vinegar Sauce and 2oz TX Pepper Jelly Rib Candy. Heat the glaze a little just so it’s not cool and brush it over each rack. Return the ribs to the smoker for 20-30 minutes to set the glaze.
At this point the ribs are ready to be judged. For the blind round we cut them into 2 bone segments so the judges can pull the bones apart to check for tenderness. At Memphis in May no garnish is allowed so the only thing in the box is ribs.
The next round is on site judging where 3 judges come at separate times. We get to set down with each for 15 minutes and convince them face to face why our ribs are better than the next team. It’s a daunting challenge but man it’s fun!! If you’re lucky enough to make it out in the top three of these rounds then you have to do it all again in a final round where the top 3 ribs face off against the best 3 hogs and shoulders.
We didn’t finish as well as we hoped - 33rd in ribs, but man we sure had a good time and met a lot of new friends. There’s always next year ,and you can bet that the Killer Hogs will be back trying to walk across that stage!
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Grammie's Memphis BBQ Sauce Recipe - Glen And Friends Cooking
Grammie's Memphis BBQ Sauce Recipe - Glen And Friends Cooking
Today we're making an old Southern cooking BBQ sauce from my relatives in Memphis Tennessee. This is a recipe that made it's way North in the 1960s and my Mom would make it every year. This year I finally did some digging to find the original.
Grammie's Memphis BBQ Sauce
¼ gallon vinegar (I QT )
7.5 cups ketchup
2.5 ounces Worcestershire Sauce
1.5 cups white sugar
½ Tablespoon dry mustard
2 teaspoon red pepper
3 cloves garlic - JUST CRUSHED
I large onion, cut up
I lemon cut up
½ Tablespoon rounded chili powder
Cook very slowly 4 hours. Cool. Strain.
Glen's Mom's Version:
1 - 7Lb tin ketchup
5 lemons
16 cups vinegar
⅛ cup dry mustard
1 Tablespoon cayene pepper
2 ½ Tablespoons chili powder
5 large lemons
7 cups sugar
7-8 garlic pods
1 small battle Worcestershire
Cook for about 4 hours.
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How to make a wrap for competition ribs! #bbq #smokedribs
homemade Charlie vergos rendezvous ribs memphis style ???????????? #barbecue #ribs #MEMPHIS
Memphis Style Rib Recipe | How to smoke Memphis Style Dry Rub Ribs Malcom Reed HowToBBQRight
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Memphis Style Rib Recipe | Memphis Dry Rub Ribs Recipe
Memphis ribs are some of my favorite ribs. Memphis style Ribs are simple, dry, a little spicy and delicious.
To cook these dry rub ribs yourself, you don’t need to much… just some baby back ribs (in Memphis it’s all about the baby backs – or loin back ribs as they are also called), you need some hickory wood and a paprika-based dry rub.
Before you can start cooking your Memphis Dry Rub Ribs, you need to fist get your baby back ribs and wash them, remove the membrane and get them ready to smoke.
After your ribs are ready, you give them a good dose of a dry rub. You don’t need a binder like mustard or oil to make your rub stick because we are going to let this rub sit on your ribs for several hours.
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After you get your baby back ribs rubbed really good on both sides, you will put them back in the fridge for about 3.5 hours. At the 3.5 hour mark, you will need to get your smoker fired up and pull your ribs out so they can come up to room temp. You always want to make sure your ribs – or any meat you smoke – is at room temp before you place it on the smoker.
I like to cook my Memphis style baby back ribs at 250 degrees. I use a charcoal base to provide my heat source and then I throw in a couple pieces of hickory wood to give me that light, blue smoke I’m shooting for.
Once your smoker has stabilized and your baby back ribs are up to temp, it’s time to put the ribs on the smoker. With this method we don’t wrap our ribs, but we do give them a baste – starting at the 1.5 hour mark and then every 45 minutes – 1 hour after that.
If you keep your heat stable, the smoking process on these Memphis Style dry ribs is really simple. It takes around 4.5 hours to get them perfectly tender where they have a great snap without being over-cooked.
Once your Memphis style ribs have reached the tenderness you are looking for, it’s time for one last step to make these smoked ribs truly a Memphis-Style Rib… You need to give them one last dusting of a paprika-based Memphis dry rub on top right before you serve them.
These Memphis style dry rub ribs are some of the best eating ribs around. You would be proud to serve them to your friends and family.
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