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Memphis-Style Ribs
6 pounds spare ribs
1 3/4 cups cider vinegar
1 3/4 cups apple cider
4 cloves garlic, peeled and minced
2 bay leaves
3 tablespoons Louisiana-style hot pepper sauce
1 tablespoon salt
3/4 cup BBQ Rub, recipe follows
3 cups wood chips
Vinegar Sauce, recipe follows, optional
Your ribs may already be trimmed, or you can ask the butcher to trim them.
To do it yourself, place the ribs meat-side up on a cutting board. There is a line of fat
at the base of the ribs; cut along it to remove the cartilaginous rib tips. Turn the meat
over, rib-side up. Cut off the flap of meat on the inside of the ribs. (The reason to
remove these pieces is that they will burn, well before the ribs are done. You can season
them and grill them over direct heat for about 15 minutes, turning once. They are
delicious.)
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With the rib-side up, finesse a sharp knife under the tough membrane that
covers the bones. Working from one rib to the next, pull the membrane off the rib. (For a
better grip, grab the membrane with a paper towel.) The membrane may tear and you may have
to start over, but be patient - removing the membrane allows the spices and smoke to
penetrate the ribs, and makes the ribs much more attractive and easy to eat.
In a shallow, non-reactive pan large enough to hold the ribs, mix together
1 cup cider vinegar, 1 cup cider, garlic, bay leaves, 2 tablespoons hot sauce and the
salt. Put the ribs in this marinade, turn to coat, cover with plastic wrap and refrigerate
for at least 8 hours and up to 16 hours, turning once during this time.
Remove the ribs from the pan 2 hours before you are going to grill and pat
dry. Discard the marinade. Sprinkle the ribs all over with 1/2 cup of the rub, patting it
on with your fingers. Cover and refrigerate for about 1 1/2 hours. Remove the ribs from
the refrigerator and let sit at room temperature for 1/2 hour before grilling.
Mix the remaining 3/4 cup cider vinegar, 3/4 cup cider, and 1 tablespoon hot sauce. You
will apply this mixture to the ribs once every hour or so with a spray bottle, a barbecue
mop, a pastry brush or a long-handled spoon.
Soak about 3 cups of wood chips (hickory, oak or apple) for at least 1/2
hour in cold water.
Prepare a charcoal fire or preheat a gas grill for indirect grilling over
low heat. Drain and add 1 cup of the wood chips. Grill the ribs, covered, until they
are crispy, and the meat has pulled back from the bone, 3 to 4 hours, depending on the
heat of your grill. Spray or baste the ribs with the vinegar-cider mixture every hour, and
turn them once during grilling. Don't forget to add more wood chips--and, if using
charcoal, more coals--as needed (check every hour or so). You should have enough soaked
wood chips for about 3 hours of cooking time; if your ribs take longer, you will need to
soak more chips.
If the ribs are done before you are ready to eat, wrap them in heavy-duty
aluminum foil and leave them over very low, indirect heat for up to 1 hour.
Remove the ribs from the grill, spray or baste with any remaining basting liquid, and
sprinkle with the remaining the 1/4 cup of rub. Serve as is, or with Vinegar Sauce.
BBQ Rub:
6 tablespoons packed light brown sugar
2 tablespoons chili powder
1 tablespoon paprika
1 tablespoon garlic powder
2 teaspoons onion powder
2 teaspoons coarse salt, such as kosher salt
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon freshly cracked black pepper
1/4 to 1/2 teaspoon cayenne pepper
Mix together all of the ingredients in an airtight container and store at
room temperature. The rub will keep for several months.
Yield: about 1 cup, enough for 8 pounds of Memphis-Style Ribs. |
