Mouth Watering Memphis Style Pork Ribs
The Memphis Style pork rib is one of the most popular and mouth watering styles of rib preparation. One of the reasons for the popularity with the Memphis Style rib is its unique blend of barbeque tradition and flavorful seasonings.
The only sauce applied to Memphis Style ribs is mop sauce used for basting during the cooking process. Barbeque sauce is never used during the cooking process but rather served on the side with the ribs at the table. Because a barbeque sauce is not used, the mop sauce is an important component in keeping the meat moist. A Memphis Style barbeque sauce will be a tomato and vinegar based sauce that may also contain mustard. With this style, the quality of the meat is much more important then any sauce. The idea is to feature the meat rather then covering it up with a sauce. While some people can’t wait to dip the ribs in their favorite barbeque sauce, others enjoy the pure flavor of just the meat and rub seasoning.
Memphis style ribs are traditionally smoked and not grilled, baked or broiled. White oak and hickory are the traditional woods used however many other woods are now used. Other woods used include apple and cherry.
While the quality of the meat is extra important the Memphis Style, choosing which cut is up to the individual and the occasion. The most popular pork rib is the St. Louis Style Rib which comes from the pig’s rib section. The back rib, also known as the Baby Back Rib comes from the loin portion or back and is also quite popular. The St. Louis Style Rib is typically easier to work with and has more meat making it a favorite for the hardy eater.
However you decide to cook them, low heat and slow cooking will give you the best rib.
Ingredients for the mop sauce:
1 1/2 cups cider vinegar
2 cups apple cider
2 bay leaves
4 cloves garlic, finely minced
3 tablespoons hot sauce
1 tablespoon salt
3/4 cup BBQ Rub, recipe follows
Ingredients for the rub:
1/4 cup paprika
1/4 cup dark brown sugar
2 tablespoons black pepper
1 tablespoon salt
1 tablespoon celery salt
2 teaspoons garlic powder
2 teaspoons dry mustard
2 teaspoons cumin
1 teaspoon cayenne pepper
Directions:
Preparing the ribs: Wash the ribs and blot dry with paper towel. Place the ribs meat-side up. Cut the line of fat on the base of the ribs to remove the cartilaginous rib tips. Flip the meat over and cut off the flap of meat on the inside of the ribs. This is not essentially but will help prevent them from burning. Remove the membrane on the back of each rack of ribs. You can use your fingers to pull it off but sometimes it’s easier to use a paper towel or a dishtowel to get a secure grip.
Combine the ingredients for the rub and mix well. Liberally rub the ribs on both sides with the mixture. Wrap each rib in plastic wrap then aluminum foil and let marinate for at least 4 hours, but over night is best.
Preparing the smoker: Presoak your wood chips in water for roughly an hour. Place a drip pan in the center of your smoker with plenty of water. A charcoal chimney is best to get your coals started. Once you have hot coals spread them out and put a health amount of your chips down.
Smoking the ribs: Place aluminum foil on the rack before placing the ribs down and another loose piece on top of the ribs. Place the ribs on the smoker over the drip pan and cover the smoker. Start basting with the mop sauce after 30 minutes, basting every 20-30 minutes. You will need to replenish the coals and wood chips form time to time as needed. The ribs are done when the meat is very tender and it has shrunk back from the ends of the bones. At temperatures ranging from 200-250 your ribs should take roughly 4-5 hours however every smoker is different.
Cut each slab between the rib bones and serve with your favorite barbecue sauce on the side.
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Creating the Classic Cheeseburger
Here’s a recipe for the restaurant’s classic cheeseburger, the Rocket Single:
Ingredients:
Hamburger bun
Special sauce (mix Thousand Island dressing, Dijon mustard and hot sauce to taste)
1 slice of cheddar cheese
1/3 lb. fresh ground beef, seasoned, hand-pressed and grilled
Fresh lettuce
Ripe tomato
Onion (sliced)
Directions:
Grill the hamburger, according to preference, until its internal temperature reaches 160º F. Place cheese on top and cover for another 30 seconds. Place in a bun. Mix dressing and spread it on the bun. Layer on tomato, lettuce and onion.
How do you make a hamburger a classic? Grill the meat with the cheese on the top, says one popular hamburger chain. Cover for 30 seconds to make the cheese melt perfectly.
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Delicious Easy Parsley Potatoes
Regardless of how you fix them, whether diced, sliced, mashed or baked, potatoes are the most popular vegetable in America, and a pantry staple. Most Americans include some form of potato product in one out of three meals they eat daily. Potatoes, when prepared well, and without added fat, are a wonderful source of nutritional energy.
When shopping for potatoes, choose ones that are firm, smooth, and have no spots and sprouts. If a potato is rather green in appearance it indicates sunburn or light exposure and should be avoided. Find the proper potato for the dish that you are preparing. Waxy or boiling potatoes are better suited for soups, salads or barbequing.
Be sure to store potatoes in a dark, dry, cool area. Temperatures above 50 F cause potatoes to sprout and shrivel. Refrigeration is not recommended because the starch will turn to sugar and the potato will turn dark when cooked.
Enjoy the following delicious easy potato recipe:
Ingredients:
1 large onion, chopped
1 large clove garlic, minced
2 tbsp butter, melted
5 med red potatoes, peeled and cubed
1 c water
½ tsp salt
¼ tsp pepper
1/3 c chopped parsley
Directions:
Sauté onion and garlic in butter in a large skillet until tender. Add potatoes, water and seasonings. Cover and simmer 15 minutes or until tender.
Drain liquid, and discard; top potatoes with parsley.
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Braising 101
Gordon Ramsay's braised pork belly
The results of braising are comforting, healthy dishes that retain the nutrients of the ingredients and require little fat. For braising, foods are slowly cooked in a relatively small amount of liquid in a covered pot on top of a stove or in an oven. This is closely related to stewing, although with less liquid and bigger pieces of food, usually.
Large saucepans are ideal for braising. The versatile Dutch oven is my favorite and can be used on top of the stove or in the oven. Contrary to the general rule that healthful foods should be prepared as close to mealtime as possible, braised dishes are often times better when prepared the day before. This waiting period allows the flavors to meld. In addition, when these dishes are refridgerated, any fat forms on the surface allowing easier removing when reheating.
How to Braise
- Start with sturdy cuts of meat and season them well.
- Brown on all sides and transfer to a plate.
- Add an aromatics, such as onion and celery and cook them according to the recipes instructions.
- Return meat to the pan, pour in the liquid, and bring to a boil.
- Cover the pan and cook over low heat.
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California-Style Buttered Pasta
California and Italy have much in common, which explains why many simple Italian dishes featuring fresh ingredients are popular in the Golden State. One dish that deliciously merges the Old World with the new is California-Style Buttered Pasta.
While red sauce is the most familiar match for Italian pasta, as you move into Northern Italy the tomatoes and olive oil give way to creamy butter as a popular pasta topping. Northern Italy is a major dairy region, much like California, which is the largest milk and butter producer in the U.S.
This delicious dish couldn’t be simpler to prepare, combining cooked pasta with the rich natural taste of California butter. The dish comes together as quickly as you can cook the pasta.
A topping of toasted bread crumbs adds a pleasing crunch. And for a uniquely California variation, substitute grated Dry Jack for Parmesan. Dry Jack is an aged form of the ever-popular Monterey Jack, both of which were created in California.
This recipe works best with slightly wider forms of pasta, such as linguini or fettuccine, which provide a nice balance between the pasta and butter coating. It will also work nicely with a penne or rigatoni style of pasta. But feel free to use your favorite type.
Ingredients:
1 pound (16 ounces) dried or fresh linguini
2 tablespoons salt
6 tablespoons (3/4 stick) California butter
1 cup (4 ounces) freshly grated California Dry Jack or Parmesan cheese
1/4 cup toasted bread crumbs
Freshly ground black pepper to taste
Directions:
In a large (6-8 quart) pot, bring 4 quarts of water to a boil. Add salt and pasta.
While pasta is cooking, cut butter into 1-inch pieces and set aside to soften.
When pasta is cooked to desired doneness, drain in a colander, reserving 1/4 cup of the pasta water. Return drained pasta to the cooking pot and add butter, half the grated cheese and half the bread crumbs. Toss, coating well. Add the reserved pasta water to moisten. Season with freshly ground black pepper.
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Transfer to a serving bowl or portion into individual pasta bowls and sprinkle remaining cheese and bread crumbs on top. Serve immediately.