Tennessee style BBQ
Tennessee-style barbecue differentiates itself from other regional styles in a number of factors. In terms of flavor, Tennessee (with Memphis-style barbecue being the bbq capital of the state) defines itself through the making of both dry and wet barbecue cooking methods.
Servings: 4
Calories: 210kcal
Equipment
- Chunk charcoal
- Wood chunks
- Aluminum foil
- plastic wrap
- Digital Read Thermometer
- Spray bottle
Ingredients
- Apple juice, apple cider vinegar, or vinegar sauce (optional)
- Tennessee spice rub
- Memphis barbecue sauce
- 6 to 8
lbs
Pork spare ribs - 1
Tbsp Kosher salt - 1 1/2
Tbsp Celery salt - 4 1/2
Tbsp Freshly ground black pepper - 4 1/2
Tbsp Dark brown sugar - 1/4
Cup
Sweet paprika - 1 1/2
Tbsp Cayenne pepper - 1 1/2
Tbsp Ground cumin - 1 1/2
Tbsp Garlic powder - 1 1/2
Tbsp Onion powder - 2
Tbsp Ground coriander - 1 1/2
Tbsp Dry mustard
Tomato Sauce Ingredients
- 2
Cups
Ketchup - 1/2
Cup Apple cider vinegar - 1/2
Cup Water - 2
Tbsp Onion powder - 2
Tbsp Brown sugar - 2
Tbsp Molasses - 1
Tbsp Garlic powder - 1/2
Tbsp mustard powder - 1/2
Tbsp Worcestershire sauce - 1/2
Tbsp Paprika - 1/2
Tbsp Cumin - 2
Tbsp Dried herbs - 1/2
Tbsp Kosher salt
Vinegar Sauce
- 2
Cups
Apple cider vinegar - 1/2
Cup
Yellow mustard - 2
Tbsp Kosher salt
Instructions
- Before you can begin cooking, you need to prep your ribs for seasoning.
- On the underside of the ribs attached to the bones will be a thin, white membrane.
- To make your ribs as tender as possible, simply remove it by taking a sharp pairing knife and making a cut on one end, cutting and pulling back along the bones until the membrane is torn free.
- Once you've removed the membrane from your ribs, mix up your spice rub and applying it liberally to each slab of ribs.
- Massage the rub into the meat, making sure to thoroughly coat both sides.
- When you're done, cover the ribs in plastic wrap and refrigerator for at least an hour if not overnight to allow the flavors to develop.
- While your ribs rest in the fridge, now would be a great time to make your barbecue sauce if you wish to use it.
- For the tomato sauce, simply combine the ingredients in a small saucepan and reduce on medium heat until thick and syrupy, tasting and adjusting based on your flavor preferences.
- For the vinegar sauce, just mix it together in a bowl, optionally adding it into a spray bottle for easy application later.
- About half an hour prior to when you intend to begin cooking, it's a good idea to start prepping your smoker.
- Load it with charcoal and your wood of choice, lighting it and adding water to the tank.
- The goal is to let both smoke and steam build up inside the covered smoker while raising the temperature to about 225 degrees Fahrenheit.
- After you've lit the smoker, take your ribs out of the refrigerator and allow them to sit at room temperature for at least half an hour.
- Letting the ribs warm up helps them cook more evenly and tenderly, meaning this is crucial to having the best ribs you can get.
- Once they've had a chance to warm up, lay your ribs against the grate and close the lid.
- If you want to cook dry ribs, then all you need to do is be attentive to your smoker's needs, refilling charcoal, wood, or water as needed.
- If you want your ribs to be wet, then you'll need to baste them with apple juice, apple cider vinegar, or the vinegar sauce prepared earlier every half hour or so.
- The ribs are done when they reach an internal temperature of around 185 degrees (anywhere from 3 to 5 hours is typical).
- Visually, you should be able to see they're finished cooking once the meat has begun to recede away from the edges of the bones.
- Once you've determined the ribs are done, remove them from the smoker and wrap them in aluminum foil, letting them rest for half an hour to relax and tenderize.
- After the resting process has finished, unwrap your ribs and get ready to eat.
Nutrition
Serving: 113g | Calories: 210kcal