|America's Test Kitchen Memphis Barbecued Ribs sliced|
|Dry Rub for America's Test Kitchen Memphis Style BBQ Ribs|
|Just added dry rub on your ribs.|
When you remove the ribs from the oven, your ribs should have a nice crisp bark on the outside while still being moist and tender on the inside due to the long smoking process on low heat. The bark on the surface and the juicy inside give a nice contrast to your ribs. No one likes tough ribs or any tough meat for that matter. In general it is quite easy to overcook meat, but luckily if you follow the steps from America's Test Kitchen you can achieve tender fall off the bone ribs for your outdoor party. If you don't have an oven (ie if you're camping, picnicking, or tailgating at a football game), don't worry. This recipe still works in the absence of an oven. Just continue smoking on the grill instead until your ribs reach the desired temperature. Be sure to pair these ribs with some other Southern side like coleslaw, collared greens, baked beans, mac & cheese, or cornbread (and also have yourself a glass of bourbon while you're at it).
|Memphis Style BBQ Ribs ready to be sliced and eaten.|
Memphis-Syle Barbecued Spareribs on a Charcoal Grill RecipeAmerica's Test Kitchen - season 11, episode 21, Grilled Pork Chops and Ribs
2 tbsp light brown sugar [dark brown sugar is fine if you don't have light sugar]
2 tbsp sweet paprika [I prefer to use smoked paprika, but sweet paprika is fine]
1.5 tsp onion powder
1.5 tsp ground black pepper
1 tbsp table salt
.5 tsp dried thyme
1.5 tsp garlic powder
1.5 tsp cayenne pepper (see note)
2 tsp chili powder
.5 cup wood chips [use hickory and not mesquite wood chips]
2 racks St. Louis-style spareribs, 2.5-3 lbs each
3 tbsp apple cider vineger
.5 cup apple juice
Instructions1. Combine the dry rub ingredients in a ball. Place the racks on a rimmed baking sheet; firs, remove the thin membrane on the bottom side of the ribs and sprinkle the rub on both sides of each rack, rubbing and pressing to adhere. Set the racks aside while preparing the grill.
2. Soak the wood chips in water for 30 mins and drain. Combine the vineger and apple juice in a bowl; set aside. Open the top and bottom vents halfway and arrange 15 unlit charcoal briquettes evenly on one side of the grill. Place a 9x13in disposable aluminum pan filled with 1 inch of water on the other side of the grill. Light a large chimney starter filled one-third with charcoal (about 33 briquettes) and allow to burn until the coals are half coated with a thin layer of ash, about 15 min. Empty the coals into the grill on top of the unlit briquettes to cover half of the grill. Sprinkle the soaked wood chips over the coals. Set the cooking grate over the coals, cover the grill, and heat the grate until hot, about 5 min. Use a grill brush to scrape the cooking grate clean.
3. Place the ribs, meat side down, on the grate over the water pan. Cover the grill, positioning the top vent over the ribs to draw smoke through the grill. Cook the ribs 45 min, adjusting the vents to keep the temperature inside the grill around 250-275 degrees. Flip the ribs meat side up, turn 180 degrees, and switch their positions so that the rack that was nearest the fire is on the outside. Brush each rack with 2 tbsp of the apple juice mixture; cover the grill and cook another 45 min. About 15 mins before removing the ribs from the grill, adjust an oven rack to the middle position and heat the oven to 300 degrees.
4. Transfer the ribs, meat side up, to a wire rack set over a rimmed baking sheet; pour 1.5 cups water into the bottom of the baking sheet. Brush the top of each rack with 2 tbsp more apple juice mixture; roast 1 hr. Brush the ribs with remaining apple juice mixture and continue to roast until the meat is tender but not falling off the bone and the thickest part of the roast registers 195-200 degrees on a food thermometer. Transfer the ribs to a carving board, tent loosely with foil, and let rest 15 min. Cut the ribs between the bones to separate and serve.
|Video: Bridget Lancaster shows Chris Kimball how to properly make traditional Memphis style Barbecue Ribs on America's Test Kitchen|