Ultimate Smoked Memphis Rib Recipe and Our Family Rib Feast.

Join me as we visit my parents and cook up Dad's ultimate Smoked Memphis rib recipe and we have an Ultimate smoked Memphis Rib Feast. Smoked ribs are one of my favorites and Dad whips these up with his no fail 3-2-1 method.

It was peak summer time and just the best time for fresh produce. I got some great ribs from a butcher / farm, and amazing produce from the area, and then we popped over to a local farm and grabbed some fresh corn straight from the field, along with some fresh summer peaches and other bits and bobs! Southern Ontario corn is just the best corn you have ever had! Honestly this meal was full of some ingredients just at their peak! Rounded off with some smoked pork and beans, I'm still thinking about it!

Dad was in charge of the ribs, and made his favorite style of Memphis ribs. He's not a fan of sweet sauced up ribs, and just likes a nice Smokey, savory rib. Memphis ribs give you the option of saucing up later while still being juicy savory. Kind of the best of both worlds. And he did an amazing job. I have his technique below, and then some other techniques below that with some more detail. I made a salad with some grilled peaches, prosciutto, peppers and some fresh mozzarella. What an absolute beauty of a summer dish!

Memphis Rub - Combine all ingredients.
4 Tablespoons paprika
2 Tablespoons celery salt
2 Tablespoons salt
2 Tablespoons ground black pepper
2 Tablespoons cumin
2 teaspoons ground coriander
2 Tablespoons packed dark brown sugar
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
1 Tablespoon ground oregano
1 Tablespoon cayenne pepper
2 teaspoons sage leaves or rosemary, crumbled
2 bay leaves, crumbled
1 teaspoon dry mustard
Prepare a smoker to cook at 250°F (120°C). Once the cooker reaches temperature, place the ribs in the smoker, meat side up. Cook for an hour, then mop and smoke for 2 hours, mop with the sauce every 45 minutes. Wrap your ribs in butchers paper or foil lined with parchment paper giving them a good mop before sealing. cook for a further 2-3 hours depending on thickness. The ribs are done when a toothpick inserted into the meat goes in and out easily and you can see the meat shrink from the bone by about 1⁄4 inch (6 mm). (look for an internal temperature around 190 ℉/88℃- Fall off the bone ribs are done when internal temperature is approximately 200℉)

Rib Mop
3 Tbsp rub
1 cup apple cider vinegar
1 teaspoon chili powder
1 1/2 teaspoons dry mustard 1 cup water
1 ½ cups chicken stock 3 Tablespoons ground black pepper 1 Tablespoons table salt 1 Tablespoon Worcestershire sauce 1 Tablespoon paprika 1 Tablespoon cayenne pepper
2tbl cooking oil Warm ingredients over low heat, stirring occasionally.

Additional Techniques
After putting on the rub, you can just let your BBQ ribs smoke as they are, but many people swear by what is known as the 3-2-1 method. The 3-2-1 method is specifically designed for pork spareribs including the St. Louis cut, and the timing works best for that cut of rib. If you prefer baby back ribs, then you need to use a 2-2-1 method for the ribs or they will get overcooked and dry out. This method calls for smoking the ribs unwrapped for three hours followed by two hours wrapped in heavy duty foil. The ribs finish up with one additional hour unwrapped. This process allows the ribs to be exposed to smoke for 4 hours while they steam in their own juices for two hours. This makes the ribs more tender but can cause them to become a little too tender. If you want the rib meat to stick to the bone then you might want to skip the wrapping. If, however, you prefer fall off the bone ribs, then you should definitely wrap them for the two hours. Fall off the bone ribs are done when internal temperature is approximately 200℉

Once your ribs are getting close to being done (look for an internal temperature around 190 ℉/88℃) it is time to think about how you want the ribs to be served. The first question is about the surface of the meat. Smoked ribs are tender from end to end. Some people, however, like their ribs to be a little crispy on the surface. To do this, take the ribs out from the smoker and place them over a high, direct heat. This can be done over the fire in your firebox of your smoker or on a gas grill. The trick is to put the rack of ribs on the high heat for about two minutes a side. This will crisp up the surface and give the ribs a crunch.
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