Though born in Tupelo, Mississippi, the King moved to Memphis Tennessee with his family at the age of 13… Is this important? Not in the least, however it does set the theme for today’s grilling episode…Elvis and all things Memphis! I’ve got a rib recipe for you that will make you curl your lip, shake your hips and say thank you, thank you very much!
As with all ribs, make sure you buy quality cuts. Normally I’ll venture out to the West Coast market to pick up my pork from none other than the “pork lady” however today I wanted to go with quality baby back ribs and for that, I ventured up to see Pete and Jack at, you guessed it, the Butcher.
Now tonight’s dinner was tested by my pal Brett, the guy who usually tests our BBQ results. Heather’s away so why not kick back with a buddy, have a few beers and slow cook some ribs!
Step one: The prep & rub using “Meathead’s Memphis Dust”
3/4 cup firmly packed dark brown sugar
3/4 cup white sugar
1/2 cup paprika
1/4 cup kosher salt
1/4 cup garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger powder
2 tablespoons onion powder
2 teaspoons rosemary powder
Mix it all up in a metal bowl and make sure you break up any chunks be it sugar, onion powder or anything else that may have formed into a tough clump. This rub as it is yields about 3 cups worth of magic. When you’re coating your ribs, you’ll only need about two tablespoons per side so you will have plenty left over to use again or to share.
When you’re ready to rub your ribs, make sure they’re prepped (ie have the silver skin removed and your ribs rinsed.) Apply a small bit of vegetable oil on each side of each slab as this will help with the rub absorption given the spice flavours are oil soluble as opposed to water soluble. Make sure you get an even coating and rub it in well. I then wrap my ribs up in cling film and chuck them in the fridge for a few hours. You can leave the rub on over night but a few hours will do for these ribs!