This recipe comes from Croix Valley Pit Crew Member Mike Schilling, AKA @smokin_highwaymen_BBQ.
Memphis BBQ night in Croix Valley Nation. I’ve been wanting to pay homage to some of the Memphis joints, and Croix Valley Memphis rub and sauce didn’t disappoint! Memphis style dry ribs, homemade pimento cheese with the sampler, and Memphis style BBQ pork shoulder spaghetti.
Memphis dry ribs are easy and delicious, although some will argue how they should be cooked. Rendezvous cooks them hot and fast over charcoal, but I went with a more traditional 250F. There’s no wrap, just a lot of mopping.
- Pull the membrane on your baby back/loin back ribs.
- Apply Croix Valley Memphis Rub liberally to back and top of ribs and give 30 minutes on the counter to sweat the rub.
- On the smoker at 250 (or 275 if you lack patience like me).
- Mop ribs every hour starting at hour 2
The mop is simple:
- 6 ounces apple juice
- 6 ounces apple cider vinegar
- 6 ounces oil
- 2 tablespoons Croix Valley Memphis Rub
Memphis dry ribs aren’t done until you give a healthy shake to the top before serving!
Sampler plates are one of my favorites at Memphis joints. Sausage, cheese, both given a shake of that dry rub. Pepperoncinis are a must and I love this garlic and dill version. A drizzle of Croix Valley Memphis BBQ Sauce on that sausage, and some club crackers (the wonder bread to TX brisket of the Memphis bbq sampler ). But the pimento cheese Ala 17th Street.
- 1/2 cup mayonnaise
- 8 ounces softened cream cheese
- 2 cups of coarse shredded extra sharp cheddar
- 4 ounces diced pimento drained
- 1 heaping tablespoon of Croix Valley Memphis Rub.
- 1/4 teaspoon of cayenne pepper
Mix all ingredients well and then fold in the cheddar cheese. Refrigerate for flavors to meld. It’s that simple and delicious!