Memphis dry ribs are a delicious and iconic style of barbecue that has its roots firmly planted in the history and culture of Memphis, Tennessee. While many different styles of barbecue have developed across the United States over the years, Memphis dry ribs stand out as a unique and beloved culinary tradition. In this essay, we will explore the history of Memphis dry ribs and how this style of cooking developed over time, as well as how it became so popular in Memphis.

The origins of Memphis dry ribs can be traced back to the early 20th century when barbecue was becoming increasingly popular in the Southern United States. In Memphis, barbecue was a popular street food, with vendors selling ribs, pulled pork, and other smoked meats from outdoor stands and carts. However, the style of barbecue that was popular in Memphis at this time was different from the dry rubs that are used today.

According to legend, the dry rubs that are now associated with Memphis dry ribs were first developed in the 1950s by a local restaurateur named Charlie Vergos. Vergos owned a small bar called the Rendezvous, which was located in an alley in downtown Memphis. He started experimenting with different seasoning blends and cooking techniques in an effort to create a unique style of barbecue that would set his establishment apart from the competition.

Vergos eventually settled on a blend of spices that included paprika, garlic, and black pepper, along with a few other secret ingredients. He also cooked his ribs over a charcoal fire, which gave them a slightly smoky flavor. However, what really set Vergos’ ribs apart was the fact that he did not use any sauce. Instead, he coated the ribs in his special dry rub and allowed them to cook low and slow until they were tender and flavorful.

Vergos’ dry ribs quickly became a hit with locals, and soon people were lining up outside of the Rendezvous to try them. Over time, other barbecue restaurants in Memphis began to take notice of the success of Vergos’ dry ribs and started to incorporate the style into their own menus.

Today, Memphis dry ribs are a staple of the city’s culinary scene and are beloved by locals and visitors alike. They are typically served with a side of slaw and a slice of white bread, and many restaurants in Memphis now offer their own unique takes on the classic recipe.

So how did dry ribs become so popular in Memphis? There are a few factors that contributed to the rise of this unique style of barbecue in the city.

Firstly, Memphis has a long and proud history of barbecue. The city has hosted the Memphis in May World Championship Barbecue Cooking Contest since 1978, which has helped to establish Memphis as a hub of barbecue culture in the United States. This event draws thousands of people to the city each year and has helped to cement Memphis’ reputation as a destination for barbecue lovers.

Secondly, the Rendezvous played a key role in popularizing dry ribs in Memphis. As we have already discussed, Charlie Vergos’ dry ribs were a hit with locals and quickly gained a following. This helped to establish dry ribs as a signature style of barbecue in Memphis, and other restaurants soon followed suit.

Finally, Memphis is a city that is steeped in tradition and history. The fact that dry ribs have been a part of the city’s culinary scene for decades has helped to establish them as an important cultural tradition. Many people in Memphis have grown up eating dry ribs and have fond memories associated with the dish, which has helped to ensure its enduring popularity.

How to Make Memphis Dry Ribs

Ingredients

• 2 racks of pork spare ribs (approx. 3 lbs. each)
• 1/2 cup paprika
• 1/4 cup garlic powder
• 1/4 cup onion powder
• 1/4 cup chili powder
• 2 tbsp. black pepper
• 2 tbsp. kosher salt
• 1 tbsp. cayenne pepper
• 1/4 cup brown sugar

Instructions

1. Preheat your oven to 250°F. While the oven is heating up, remove the membrane from the back of the ribs. This will help the dry rub to penetrate the meat more effectively.
2. Mix together the dry rub seasoning blend in a bowl. Combine the paprika, garlic powder, onion powder, chili powder, black pepper, kosher salt, cayenne pepper, and brown sugar. Mix thoroughly to ensure that all the spices are evenly distributed.
3. Apply the dry rub to the ribs generously, making sure to cover all sides. Be sure to massage the dry rub into the meat to help it penetrate more deeply. Place the ribs on a wire rack set over a baking sheet.
4. Put the ribs in the oven and let them cook for 4-5 hours, or until the meat is tender and falling off the bone. You can test the ribs for doneness by inserting a toothpick into the thickest part of the meat. If it slides in easily and the meat pulls away from the bone, the ribs are done.
5. Once the ribs are cooked, remove them from the oven and let them rest for a few minutes. This will help the juices to redistribute throughout the meat.
6. Serve the ribs with your favorite sides and enjoy! Some traditional Memphis-style sides include coleslaw, baked beans, and potato salad.

Tips

• For an even more authentic Memphis-style experience, consider smoking the ribs instead of cooking them in the oven. You can use a smoker or a grill to smoke the ribs over low heat for 4-5 hours.
• If you’re short on time, you can speed up the cooking process by increasing the oven temperature to 300°F. However, be aware that this will result in slightly less tender meat.
• If you like your ribs with a bit of a kick, increase the amount of cayenne pepper in the dry rub. Conversely, if you prefer a milder flavor, reduce the amount of cayenne pepper or leave it out altogether.

Memphis Dry Ribs

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Ingredients

  

• 2 racks of pork spare ribs approx. 3 lbs. each
• 1/2 cup paprika
• 1/4 cup garlic powder
• 1/4 cup onion powder
• 1/4 cup chili powder
• 2 tbsp. black pepper
• 2 tbsp. kosher salt
• 1 tbsp. cayenne pepper
• 1/4 cup brown sugar

Instructions

 

• Preheat your oven to 250°F. While the oven is heating up, remove the membrane from the back of the ribs. This will help the dry rub to penetrate the meat more effectively.
• Mix together the dry rub seasoning blend in a bowl. Combine the paprika, garlic powder, onion powder, chili powder, black pepper, kosher salt, cayenne pepper, and brown sugar. Mix thoroughly to ensure that all the spices are evenly distributed.
• Apply the dry rub to the ribs generously, making sure to cover all sides. Be sure to massage the dry rub into the meat to help it penetrate more deeply. Place the ribs on a wire rack set over a baking sheet.
• Put the ribs in the oven and let them cook for 4-5 hours, or until the meat is tender and falling off the bone. You can test the ribs for doneness by inserting a toothpick into the thickest part of the meat. If it slides in easily and the meat pulls away from the bone, the ribs are done.
• Once the ribs are cooked, remove them from the oven and let them rest for a few minutes. This will help the juices to redistribute throughout the meat.
• Serve the ribs with your favorite sides and enjoy! Some traditional Memphis-style sides include coleslaw, baked beans, and potato salad.