Evolution of a Memphis Rib Method

This is the original from the BBQFAQ and is enough for two slabs of spare ribs:

Memphis Hogaholics Award-Winning Dry Rub for Ribs

·         1 Tbsp. lemon peel

·         1 Tbsp. garlic powder

·         1 Tbsp. onion powder

·         1 Tbsp. chili powder

·         1 Tbsp. paprika

·         1 Tbsp. MSG

·         1/2 Tbsp. black pepper

·         1/2 Tbsp. white pepper

·         1/2 Tbsp. cayenne pepper

·         2 Tbsp. salt

·         2 Tbsp. sugar

Mix together.

Memphis Hogaholics Award-Winning Basting Sauce for Ribs

·         1 quart vinegar

·         1 pint water

·         1/2 small can chili peppers

·         1 cup prepared mustard

·         1-1/4 cup brown sugar

·         1/2  stick butter

·         1/2  bottle root beer

Combine first four ingredients in a saucepan and mix well. Cook very slowly for 1 hour. Add sugar, butter, and root beer to mixture and slow boil for 30 minutes.

Memphis Hogaholics Award-Winning Wet Finishing Sauce for Ribs

·         5 oz. dark soy sauce

·         5 oz. Worcestershire sauce

·         12 oz. catsup

·         24 oz. tomato juice

·         1 cup apple cider vinegar

·         1 cup brown sugar

·         Juice of 1 lemon

·         1 tsp. red pepper

·         1 tsp. black pepper

·         1 tsp. dry mustard

·         1/2 tsp. garlic powder

·         1/2 tsp. onion powder

·         1/2 tsp. oregano

·         1/2 tsp. allspice

·         1/2 tsp. ginger

·         1/2 tsp. basil

Mix all ingredients in a saucepan and simmer for 1 hour.  Let sauce stand for 2 hours before serving on the side with barbecue.

Ron’s adaptation of Memphis Hogaholics Award-Winning Dry Rub for Ribs

·         1 Tbsp. dried lemon zest

·         1 Tbsp. granulated garlic

·         1 Tbsp. onion powder

·         1 Tbsp. chili powder

·         1 Tbsp. paprika

·         1/2 Tbsp cumin

·         1/2 Tbsp dry mustard powder

·         1/2 Tbsp. black pepper

·         1/2 Tbsp. white pepper

·         1/2 Tbsp. cayenne pepper

·         2 Tbsp. kosher salt

·         4 Tbsp. turbinado sugar

Mix together; slather prepared mustard on ribs, then apply rub. Cover and set ribs in fridge overnight.

Ron’s adaptation of  Memphis Hogaholics Award-Winning Basting Sauce for Ribs

·         1 quart apple cider vinegar

·         1 can (12 oz.) beer

·         1/2 cup (4 oz.) prepared lemon-lime kool-aid

·         1 cup prepared mustard

·         1-1/4 cup dark brown sugar

·         stick unsalted butter

·         1 can A&W root beer

Combine first four ingredients in a saucepan and mix well. Cook very slowly for 1 hour. Add sugar, butter, and root beer to mixture and slow boil for 30 minutes. After the ribs have been on the smoker for at least an hour-and-a-half, generously apply baste once every hour to both sides.

Ron’s adaptation of  Memphis Hogaholics Award-Winning Wet Finishing Sauce for Ribs

·         5 oz. low-sodium soy sauce

·         5 oz. Worcestershire sauce

·         12 oz. catsup

·         24 oz. tomato juice

·         1 cup apple cider vinegar

·         1 cup dark brown sugar

·         Juice of 1 lemon

·         1 tsp. white pepper

·         1 tsp. dry mustard powder

·         1/2 tsp. granulated garlic

·         1/2 tsp. onion powder

·         1/2 tsp. oregano

·         1/2 tsp. allspice

·         1/2 tsp. ginger

·         1/2 tsp. basil

Mix all ingredients in a saucepan and simmer for 1 hour.  Let sauce stand for 2 hours before serving on the side with barbecue. Optionally, you can also brush sauce on ribs as they come off the smoker.

This is what I will do next time:

Ron’s Memphis-style Dry Rub for Ribs

·         1 Tbsp. dried lemon zest

·         1 Tbsp. granulated garlic

·         1 Tbsp. onion powder

·         1 Tbsp. chili powder

·         1 Tbsp Worcestershire powder (Worcestershire pepper if powder is unavailable)

·         2 Tbsp. paprika

·         2 Tbsp.kosher salt

·         4 Tbsp. Turbinado sugar

Mix together; slather prepared mustard on ribs, then apply rub. Cover and set ribs in fridge overnight.

Ron’s Memphis-style Basting Sauce for Ribs

·         3 cups apple cider vinegar

·         2 cups beer or lemonade

·         1 cup prepared mustard

·         1-1/4 cup dark brown sugar

·         1 /2 cup oilive oil

·         1 can A&W root beer

Combine first four ingredients in a saucepan and mix well. Cook very slowly for 1 hour. Add sugar, butter, and root beer to mixture and slow boil for 30 minutes. After the ribs have been on the smoker for at least an hour-and-a-half, generously apply baste once every hour to both sides.

Ron’s Memphis-style Finishing Sauce for Ribs

·         5 oz. low-sodium soy sauce

·         5 oz. Worcestershire sauce

·         12 oz. catsup

·         24 oz. tomato juice

·         1 cup apple cider vinegar

·         1 cup dark brown sugar

·         Juice of 1 lemon

·         1 tsp. white pepper

·         1 tsp. dry mustard

·         1/2 tsp. granulated garlic

·         1/2 tsp. onion powder

·         1/2 tsp. oregano

·         1/2 tsp. basil

Mix all ingredients in a saucepan and simmer for 1 hour.  Let sauce stand for 2 hours before serving on the side with ribs. Optionally, you can also brush sauce on ribs as they come off the smoker.