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In Memphis, barbecue means delectable, dry-rubbed ribs with sauce on the side. Here's how to bring out the taste of Tennessee.
Step 1: Ready the pork
Pull off the thin sheet of skin from the back of each rack, and place the ribs on a clean, flat surface.
For a better grip on the skin, use a kitchen towel.
Step 2: Prepare the rub
To prepare the dry rub, mix 1½ tablespoons black pepper, 1½ tablespoons brown sugar, 1½ teaspoons celery salt, 1½ teaspoons cayenne pepper, and 1½ teaspoons garlic powder together with the kosher salt, dry mustard, cumin, and paprika in a mixing bowl.
Step 3: Rub the rub
Put on your gloves and rub two-thirds of the dry rub on both sides of the meat. Cover the meat with plastic wrap and refrigerate for at least 20 minutes.
To enhance the flavor, refrigerate the meat for up to 8 hours.
Step 4: Prepare to 'cue
Oil the grill rack, and prepare the barbecue pit or smoker according to its instructions, using hickory wood chips to flavor the meat. Maintain a temperature between 250 and 300 degrees.
Step 5: Smoke the meat
Put the ribs on the grate bone-side down. Smoke them until the meat is very tender and has shrunk back from the ends of the bone, about an hour to an hour and a half. When you have about 15 minutes of cooking time left, sprinkle the remaining rub on the meat.
Step 6: Cool the meat
Once the meat is finished cooking, remove it from the heat and let it cool for one hour.
Step 7: Prepare the sauce
In a medium saucepan, combine the remaining spices and other ingredients, except the oil. Bring the mixture to a boil, stirring to dissolve the sugar. Reduce the heat and simmer for 25 minutes, then, stir in the oil.
Step 8: Chow down
Place the sauce in a small serving bowl for easy dipping, grab a rib, and dig in!
Did You Know?
The song "Memphis Soul Stew" hit no. 6 on the R&B charts in 1967.