Saw a menu at Redbones in Somerville, Ma.for ribs it had st.louis style,memphis and babyback.Ive done babyback and cut st.louis style but whats memphis? It was also a buck or so cheeper than the others for what its worth.
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Yep,menu descriptions are wonderful things.
"Memphis" is traditionally small loinbacks,under 24 0z.
Grilled direct,at around 350º,basted with a vinegar/water ,dry rub sprinkled on ,as it goes to the table.
A med/thin,not sweet sauce,redish, at the table.
Now the true question might be"do they know what a memphis rib is"?
"Memphis" is traditionally small loinbacks,under 24 0z.
Grilled direct,at around 350º,basted with a vinegar/water ,dry rub sprinkled on ,as it goes to the table.
A med/thin,not sweet sauce,redish, at the table.
Now the true question might be"do they know what a memphis rib is"?