Tag Archives: ribs

Central BBQ: Memphis Ribs Done Right!

Posted on August 4, 2012 by S

Memphis is famous for many things, but in the world of BBQ, “Memphis Dry” stands out as an all American classic.  Dry refers to the fact that the meat is not swimming in sauce, but succulent juices are sealed in … Continue reading →

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Are The Ribs Done?

Posted on July 30, 2012 by S

Typically one should use an accurate digital meat thermometer to determine the internal temperature of your cut of meat & find whether or not it has reached the appropriate temperature (see my posts about Minimum Meat Temperatures & a review … Continue reading →

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Memphis Mopped Ribs

Posted on July 17, 2012 by S

Rendezvous BBQ, a photo by Jaimie Lynne on Flickr. Memphis Mopped Ribs from MeatFireGood.com People from all around the world  travel to Memphis to sample the distinctive BBQ found there.  Though there are many good BBQ joints to be found … Continue reading →

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Pork Rib-Tip Chili Alchemy

Posted on July 16, 2012 by S

What to with a bumper crop of garden-fresh tomatoes and several trimmed rib tips? Make chili, of course! I have harvested over 30 pounds of tomatoes from our humble garden in the last three days.  This followed a recent BBQ … Continue reading →

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Piggy Parts: Cuts of Ribs in America

Posted on July 16, 2012 by S

Do you know your piggy parts? Ribs are ribs, right? Can you tell your spare ribs from your St. Louis cut? Not all ribs are the same and their culinary contributions can vary. If you are little confused, let me … Continue reading →

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