| 1 | : memphis style refers to the john wills method and recipe of john wills bar-b-que pit, in east memphis tennessee. |
| 2 | 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. |
| 3 | Step #2: tending the ribs on a long, low, smokey fire, of white oak or hickory. |
| 4 | Basting with a second marinade, turning often on a horizontal rack, every half hour or so. |
| 5 | Cook over a (225°F) degree, smokey fire. |
| 6 | Cooking could take 5 to 9 hours depending on the size of the cooker etc. |
| 7 | Stop using the basting sauce about an hour before serving. |
| 8 | 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. |
| 9 | Weber method; see #1 above and then. |
| 10 | Cook on low indirect fire on a large weber kettle with chunk style charcoal. |
| 11 | Use a water filled drip pan under the ribs, a boiling pot of water over the coals. |
| 12 | Stand the ribs up on edge in a vertical rack, and try to cook the ribs on a calm day, (wind under 10mph). |
| 13 | Cook 5 to 7 hours basting often (every half hour), with the basting sauce, stop using the basting sauce about an hour before serving. |
| 14 | See step #3 above for sweet sauce tips. |
| 15 | Mikenote: this recipe along with the following recipes will provide you with the most mouth watering ribs you ever locked a lip on.... |
| 16 | : memphis style method : memphis style dry marinade : memphis style basting sauce : memphis style sweet bbq sauc |
