What are Memphis Style Dry Rub Pork Ribs?
Traditional Memphis style pork ribs, either spare ribs cut St. Louis style or baby back ribs, are smoked dry, which means a rub is applied to the ribs prior to smoking, but BBQ sauce is not used in the Memphis style low and slow smoking process. After the dry rub is applied to the ribs, ribs are smoked for 5 to 6 hours between 225 to 250 degrees in a wood-fired smoker. This Memphis style dry rub low and slow cooking technique naturally tenderizes the meat, enhancing the natural flavor of the ribs by giving the rib’s connective fibers time to break down, become tender, and change into basic sugars. Typically, dry ribs are served with a sauce on the side.
How are St. Louis spare ribs different than baby back ribs?
Baby back ribs are from the top of the pig’s rib cage, cut from the loin section and may be called loin ribs or back ribs. Pork chops come from this loin section, so a baby back rib is essentially a pork chop with most of the loin meat removed. Because they come from the loin section, baby back ribs are more lean and tender than spare ribs. This shortness and tenderness make baby back ribs a popular choice.
Spare ribs or “spareribs” are from the belly side of the pig’s rib cage below the back ribs. Spare ribs are bigger, tougher, and meatier than baby back ribs, so they generally need to be cooked longer than baby back ribs to become tender. When cooked low and slow, they also can be more flavorful.
St. Louis style ribs are cut from spare ribs to make a more uniform, rectangular rack. Cutting a slab of spare ribs into St. Louis style makes the rack more uniform for easier cooking and serving.
Describe Texas Style Beef Brisket.
Brisket is a cut of beef taken from the breast section beneath the first five ribs of the cow, making this cut of meat inexpensive. Brisket is one of the least tender cuts of beef and not easy to eat unless cooked low and slow at a low temperature to break down the collagen in the connective muscle tissues. We follow the Central Texas BBQ style when smoking brisket, where the meat is rubbed with spices and cooked in a wood-fired smoker at 225 degrees for 1-1/2 to 2 hours per pound.
What is Pulled Pork?
Memphis is also renowned for pulled pork that traditionally is prepared from pork shoulder, sometimes called pork butt, pork shoulder, or Boston butt (in reference to the large barrels that meat was once packed in for storage and transport). This cut tends to be extremely flavorful when smoked low and slow for an extended period of time, slowly softening the connective tissue of the meat, creating a tender finished product that can be pulled apart by hand. Our pork butts are rubbed with spices and cooked in a wood-fired smoker at 225 degrees for 1-1/2 to 2 hours per pound.
What is The Smoke Ring?
The smoke ring is the pink ring around the outside edge of meat cooked low and slow in a BBQ smoker. The smoke ring is valued in smoked meats, especially beef briskets, as it is commonly believed a smoke ring confirms authentic low and slow cooking for an appropriate length of time. The smoke ring may vary from 1/8 inch to 1/2 inch thick and is a reddish-pink on beef and is a bright pink on pork, chicken and turkey. Occasionally, consumers have mistakenly believed that the pink color of the smoke ring meant the meat was undercooked, but that is not true.
What’s your favorite BBQ meat?
A father loves all his children but sometimes one, such as beef brisket, holds a special place in his heart. We won the state championship in beef brisket the first time we competed in a KCBS sanctioned event and generally finish in the top five in competitions we enter.
Where’s the restaurant?
Catering and vending authentic low and slow Memphis style BBQ is all we do. BBQ is personal and very social. We believe that catering and vending, unlike a restaurant, allows us to offer clients a memorable, satisfying, and distinctive culinary experience. Sharing great food with people who appreciate our passion is truly and uniquely satisfying.