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How To make Memphis Style Method For Ribs Weber
MEMPHIS STYLE METHOD:
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. Mikenote: This recipe along with the following recipes will provide you with the most mouth watering ribs you ever locked a lip on.... : Memphis Style Method : Memphis Style Dry Marinade : Memphis Style Basting Sauce : Memphis Style Sweet BBQ Sauce
How To make Memphis Style Method For Ribs Weber's Videos
Memphis Dry Ribs
Today Dan shows you how to cook moist Memphis style baby back ribs without all the usual saucy suspects.
Memphis In May Rib Recipe - Competition Rib Recipe
Competition Rib Recipe - How we cooked out competition ribs at Memphis In May
#competitionribs #memphisinmay #howtobbqright
Competition Rib Recipe at Memphis In May BBQ Fest
Memphis in May is largest Pork cooking contest on the planet! Every May thousands of attendees gather on the banks of the Mississippi River to witness the “Super Bowl of Swine”.
This year my team, The Killer Hogs, entered the Rib category at MIM and we shot a video of our rib recipe while we were there.
At Memphis in May we face three rounds of judging - if you make it that far - so we cook plenty of ribs. This year I brought 24 racks just for the contest, plus another 15 just to practice. That’s a lot of ribs in my book! You can bet it takes a full team effort to tackle MIM and we even bring in extra help - shout out to Mark Williams from Swine Life (you’ll see him in the video) and to everyone else that helped pull it off.
On Friday, the day before the actual contest, Mark and I ran a full blown contest recipe. We prepped and seasoned 15 racks of baby back ribs and fired up Jolene for her first ever Memphis in May smoke.
She dialed right in at 275, and we fed her a stick of hickory every 45 minutes throughout the cook. Our rib process is fairly quick.
Each rack gets slathered with a touch of mustard to bind the seasonings; then we layer on Swine Life Mississippi Grind and Killer Hogs Hot Rub on the back - and Swine Life Mississippi Grind and Killer Hogs The BBQ Rub on top. This combo produces a sweet and savory rib with a beautiful mahogany bark. The ribs are placed on the pit and spritzed with water every 30-45 minutes to keep them from drying out.
After two hours in the smoke we wrap the ribs with brown sugar, Parkay margarine, Kosmo's Cherry Apple Habanero , Killer Hogs Vinegar Sauce
They go back on the pit for 1 hour or until a probe thermometer reads 204 degrees in between the bones. At this point we rest the ribs in a dry cooler to stop the cooking process and allow time for moisture to reabsorb into the meat.
To finish the ribs off we take them out of the foil and place on aluminum foil boats for easy transfer. They get a final dusting of Killer Hogs The BBQ Rub to pretty up the tops and a glaze of sauce.
The final glaze is a combo of 18oz Killer Hogs The BBQ Sauce 9oz Killer Hogs Vinegar Sauce and 2oz TX Pepper Jelly Rib Candy. Heat the glaze a little just so it’s not cool and brush it over each rack. Return the ribs to the smoker for 20-30 minutes to set the glaze.
At this point the ribs are ready to be judged. For the blind round we cut them into 2 bone segments so the judges can pull the bones apart to check for tenderness. At Memphis in May no garnish is allowed so the only thing in the box is ribs.
The next round is on site judging where 3 judges come at separate times. We get to set down with each for 15 minutes and convince them face to face why our ribs are better than the next team. It’s a daunting challenge but man it’s fun!! If you’re lucky enough to make it out in the top three of these rounds then you have to do it all again in a final round where the top 3 ribs face off against the best 3 hogs and shoulders.
We didn’t finish as well as we hoped - 33rd in ribs, but man we sure had a good time and met a lot of new friends. There’s always next year ,and you can bet that the Killer Hogs will be back trying to walk across that stage!
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How to cook Baby Back Ribs on the Weber Kettle! | Chuds BBQ
In this vid I show how to cook baby back ribs on a Weber Kettle! Super easy rib cook for the beginner, because who doesn't love simple smoked ribs!?!
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Grill Grate:
Griddle Sear
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Memphis Style Rendezvous Ribs (Recipe) - How to Pit Roast Baby Back Ribs on the Mini WSM
These ribs were completely awesome - pit roasted the same way they do at the Rendezvouse (over charcoal). This can best be accomplished in a vertical smoker like I did. This technique couldnt be simpler, mop ever 15 minutes - flip at 45 and season when done. I really hope you give this recipe a try!
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Memphis Dry Baby Back Ribs | Swine & Bovine Barbecue
Memphis Dry Rub:
1/4 cup paprika
1T granulated garlic
1.5t celery salt
1.5t chili powder
1.5t table grind black pepper
1t granulated onion
1t dried thyme
1t dried oregano
1t ground mustard
1t yellow mustard seeds
1t MSG
.5t celery seed
Mop Sauce:
1/2 stick butter
1 small sliced onion
2 cloves crushed garlic
1 sliced lemon
Heavy pinch of salt
8oz apple juice
8oz apple cider vinegar
2-3T dry seasoning
This method KILLS the 3-2-1 method