Memphis Style Method for Ribs - Weber

Memphis Style Method for Ribs - Weber Recipe:

Memphis Style Method for Ribs - Weber

Memphis Style refers to the John Wills method and
recipe of John Wills Bar-B-Que Pit, in east Memphis
Tennessee. John and his family have provided pork ribs
"crunchy brown on the outside and lean white in the
middle with a sweet and tangy sauce."

Step #1: The Memphis starts with rubbing a spicy dry
marinade into the meat before cooking.

Step #2: Tending the ribs on a long, low, smokey
fire, of white oak or hickory. Basting with a second
marinade, turning often on a horizontal rack, every
half hour or so. Cook over a (225F) degree, smokey
fire. Cooking could take 5 to 9 hours depending on the
size of the cooker etc. Stop using the basting sauce
about an hour before serving.

Step #3: Warm the Memphis sweet sauce and either
brush it on during the last 20 minutes of cooking or
serve it on the side.

Weber Method: See #1 above and then cook on low
indirect fire on a large weber kettle with chunk style
charcoal. Use a water filled drip pan under the ribs,
a boiling pot of water over the coals. Stand the ribs
up on edge in a vertical rack, and try to cook the
ribs on a calm day, (wind under 10mph).

Cook 5 to 7 hours basting often (every half hour),
with the basting sauce. STOP using the basting sauce
about an hour before serving.

See step #3 above for sweet sauce tips.

Note: This recipe along with the following recipes
will provide you with the most mouth watering ribs you
ever locked a lip on.

* Memphis Style Dry Marinade
* Memphis Style Basting Sauce
* Memphis Style Sweet BBQ Sauce