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Just North of Memphis Rib Recipe

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Post Fri Nov 15, 2013 10:16 am

Posts: 4
Hello all,

New to this board so here goes.

Been doing BBQ for 20+ years. Steven's books have really helped me up my game. People love my Q. Anyway, I'm trying to move up to the next level, and by that I mean: I want to cook a rack of ribs like the BBQ Team called "Just North of Memphis."

I was recently at the St. Petersburg, FL "Rib Fest." I sampled most of the Q. Very little of what I ate was on par with what I can make until I stopped by the JNOM team. Their ribs are simply the best I have ever had, and they are better by a long ways. Not a photo-finish. These things transend every rib I have ever eaten.

I have looked and looked for at least a hint of an idea how they make them. Here is all I have been able to find. They are served dry with what appears to be very little rub. The rub has a good deal of salt in the flavor profile. I know they smoke them vertically (hanging). I know they use maple wood, and I know there is steam in the smoke from water pans. Thats it folks. The rest is a mystery.

Does anyone have any more information? If you ever get the chance, do not miss trying these ribs. They are the show stopper. I wondered why the line for food at their location was 45 minutes longer than everyone else cooking at this show. I found out! Incredible.

Post Fri Nov 15, 2013 11:05 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7608
Location: Stoughton, WI
Welcome, Tony - nice to have you here!

Unfortunately I'm not familiar with their ribs so I'm afraid I can't offer any suggestions. Since you have good approximations of the wood and smoking method used, what about working backward from the final color of the ribs? It'd probably be pretty tedious, though.

Post Fri Nov 15, 2013 11:38 am
CharredGriller User avatar
BBQ Deputy
BBQ Deputy

Posts: 5918
Location: Central Alberta, Canada
Welcome aboard, Tony! Hopefully someone else here may know, because I don't.
Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.

Post Fri Nov 15, 2013 11:54 am

Posts: 4
ScreamingChicken wrote:
Welcome, Tony - nice to have you here!

Unfortunately I'm not familiar with their ribs so I'm afraid I can't offer any suggestions. Since you have good approximations of the wood and smoking method used, what about working backward from the final color of the ribs? It'd probably be pretty tedious, though.


The ribs are golden, not the dark rusty brown that comes from a normal KC or Memphis type of rub. The surface of the meat was plain to see, almost as if there was very little rub on it. I also found they do not brine, or otherwise soak, mop, or mist the ribs with anything.

Post Fri Nov 15, 2013 1:16 pm
YardBurner BBQ Deputy
BBQ Deputy

Posts: 5376
Location: Damascus, Maryland
After Googling the team name and looking for images
I came up with this
http://barbequelovers.com/wp-content/up ... G_1641.jpg

The pit in the background is John Willingham's (R.I.P.) W'ham cooker.

His first version even had a towel attached to the bottom of the rotis
that swirled through the juices at the bottom of the pit keeping them stirred up
and the moisture level in the cooker very high.

You can do the same with water pans.
Just be sure to start with and replenish with very
or boiling liquid otherwise you'll kill the pits temp.

His cookbook is still available as well.

Read more about it at http://www.willinghams.com.

Food Network also has his rib recipe but you can sub any rub.

He did not sauce on the pit

Take a look at the list of comps he won!
A true legend. (Myron, move over!)

-YB
Weber Summit E-470
Weber 22" MasterTouch
Performer One Touch
Traeger Lil Tex
New Braunfels Hondo
Bar-B-Chef
Weber Q-220

Post Fri Nov 15, 2013 2:47 pm

Posts: 4
YardBurner wrote:
After Googling the team name and looking for images
I came up with this
http://barbequelovers.com/wp-content/up ... G_1641.jpg

The pit in the background is John Willingham's (R.I.P.) W'ham cooker.

His first version even had a towel attached to the bottom of the rotis
that swirled through the juices at the bottom of the pit keeping them stirred up
and the moisture level in the cooker very high.

You can do the same with water pans.
Just be sure to start with and replenish with very
or boiling liquid otherwise you'll kill the pits temp.

His cookbook is still available as well.

Read more about it at http://www.willinghams.com.

Food Network also has his rib recipe but you can sub any rub.

He did not sauce on the pit

Take a look at the list of comps he won!
A true legend. (Myron, move over!)

-YB



Thanks a ton Yard Buner! I am ON IT!


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