Memphis Style Ribs

Like many meat eaters (if you are vegetarian, that’s cool, smoked mushrooms are great), the most comforting way to enjoy a piece of meat is to smoke it; nothing like waiting for a piece of brisket to slowly cook in the smoker while sitting in the shade and having a glass of sweet ice tea. However, if you live in an apartment or in the city, chances are, you don’t have a smoker or the city code forbids you from building/having one. So, how to achieve the smoky flavor, the tenderness and juiciness of a piece of smoked meat without a smoker? Here’s a way to do it.

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You need:

  • 2 tbsp brown sugar
  • 2 tbsp ground black pepper
  • 2 tbsp paprika
  • 1 tbsp chili powder
  • 1 1/2 tbsp ground white pepper
  • 1 1/2 tbsp crushed red pepper
  • 1 1/2 tbsp salt
  • 1 tbsp garlic powder
  • 1 cup of molasses
  • 1/4 cup liquid smoke (optional)
  • 4 lb of ribs

How to make this:

  1. Mix the molasses and liquid smoke into a semi-paste sauce (you can sub liquid smoke with the same volume of water), brush each side of the ribs evenly
  2. Heat up the oven to 93C or 200F degrees, if your oven’s lowest setting is above that, subtract 5 min from the cooking time for every degree in celsius
  3. Place the ribs on a baking tray, seal it with aluminum foil, try to minimize the water loss during the long cooking process
  4. Bake it in the oven for 4 hours, don’t open them, no matter how good they smell
  5. Once the meat is cooked at low temperature for 4 hours, take them out, brush another layer of the molasses mix
  6. Mix brown sugar, black pepper, paprika, chili powder, ground white pepper, crushed red pepper, salt, and garlic powder. Sprinkle them evenly on the ribs, let the ribs sit for 10 min
  7. Bake the meat in a 205C or 400F degree oven for 8-10 min
  8. Serve it with some roasted corn and some extra hickory BBQ sauce

This recipe is really great for 2 reasons, first, the rub, more commonly known as the “Tennessee Rubdown”, is great for almost any beef or pork dishes, it is very versatile. Second, the indoor “smoker” method, since smoking is basically a long time, low temp cooking process, this is great for almost any meat, as long as the meat is well sealed within the oven so the juice within the meat doesn’t escape.

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