Cook up some Memphis style ribs

PHOENIX - Looking for a great event to take the whole family? Well look no further. Historic Downtown Chandler will be hosting the Great American BBQ & Beer Festiva on Saturday.

The event will offer a variety of entertainment for adults and kids ranging from an all ages kid zone, to live entertainment from Reel Big Fish, The Expendables, One Pin Short and Take Cover. Among these there will also be an eating contest, bike show and a wow ball!

The event is this Saturday, March 26, 2011, from noon to 8 p.m. at Dr. A.J. Chandler Park (east).

The entrance fee is $10.00 and free for children 12-years-old and under. All proceed will benefit the Downtown Chandler Community Foundation.

To give a taste of what can be expected Chef Darryl Alexander, from Memphis Best BBQ, shared a finger-licking good recipe to try at home!

Memphis Style Ribs and Memphis Style Pork Butt (it's the butt end of the shoulder)

Ingredients

3 racks baby back pork ribs (about 7 pounds), or 2 racks pork spareribs (6 to 8 pounds total)
1 boneless 8-pound pork shoulder

Dry Rub for Ribs and Pork Butt (Shoulder)
· 2 tablespoons garlic powder
· 2 tablespoons onion powder
· 2 tablespoons black pepper
· 1 tablespoons salt
· 2 tablespoons chili powder
· 2 tablespoons brown sugar
· 3 to 4 tablespoons paprika
· 2 teaspoons cayenne pepper

Ribs:
Wash the ribs with water. Place the ribs meat-side up. Cut the line of fat on the base of the ribs to remove the cartilaginous rib tips. Flip the meat over and cut off the flap of meat on the inside of the ribs. This is not essential, but will help prevent them from burning. Remove the membrane on the back of each rack of ribs. You can use your fingers to pull it off, but sometimes it's easier to use a paper towel or a dishtowel to get a secure grip.

Combine the ingredients for the dry rub in a bowl and mix well. Liberally rub the ribs on both sides with the mixture.

Memphis style ribs are traditionally smoked and not grilled, baked or broiled. White oak and hickory are the traditional woods used. Presoak your wood chips in water for roughly an hour. Place a drip pan in the center of your smoker with plenty of water. Once you have hot coals, spread them out and put a fair amount of your chips down. Pre-heat smoker to 200-250 degrees.

Place aluminum foil on the rack before placing the ribs down and another loose piece on top of the ribs. Place the ribs (meat-side up, bone-side down) on the smoker over the drip pan and cover the smoker. You will need to replenish the coals and wood chips from time to time as needed. The ribs are done when the meat is very tender and it has shrunk back from the ends of the bones. At temperatures ranging from 200-250, your ribs should take roughly 4-5 hours, however every smoker is different.

Cut each slab between the rib bones and serve with your favorite barbecue sauce on the side.


Pork Butt (Shoulder):
Wash the pork butt with water. Combine the ingredients for the dry rub and mix well. Liberally rub the pork butt on both sides with the mixture.

Memphis style pork butt is traditionally smoked and not grilled, baked or broiled. White oak and hickory are the traditional woods used. Presoak your wood chips in water for roughly an hour. Place a drip pan in the center of your smoker with plenty of water. Once you have hot coals spread them out and put a fair amount of your chips down.

Pre-heat smoker to 225 degrees and smoke the shoulder of pork for about eight hours. Plan on cooking the smoked butt about an hour for every pound in the roast. Meat-side up, bone-side down. The meat is done when the internal temperature is above 180-190F degrees. The lower you keep the temperature, the more moist the meat will be. Do not overcook.

Once you've cooked it, let it sit for 30 minutes to let the juices settle and cool off. You can then pull (you can pull with your fingers, you can pull with forks, you can pull whatever you got, you just pull). Serve on a toasted bun with your favorite BBQ sauce and sides.


For more information on the event visit www.chandlerbbq.com/index.html .

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