3 tips for grillmasters to make the best ribs

While our friends just across the Tennessee border receive a lot of recognition for their barbecue skills, we know ‘cue, too, here in DeSoto County, Mississippi! And, lucky for you, we’re sharing the scoop on how to make the best ribs you and your crew have ever tasted. 

         

1. One of the first and most important steps to grilling the perfect set of ribs is buying the right meat. You don’t want to be the grillmaster at the cookout serving up fatty ribs, so be sure to inspect it thoroughly before you make your purchase. Also, try not to buy racks with exposed bones. You and your guests want to get all the meaty goodness possible. When in doubt, ask your butcher to help you select the ideal slab.

2. Melissa Cookston, an expert pitmaster who hails from DeSoto County, has a tip for those interested in making “Memphis-style” ribs. This variation typically calls for use of a dry rub. Creating the right rub is a pivotal part of the Memphis-style rib-making process. Cookston’s recipe takes a sweet and spicy approach, featuring ingredients like turbinado sugar, paprika, chili powder, cumin and cayenne pepper. Check out this YouTube video to view the entire recipe.

3. The phrase low and slow has been coined for a reason, especially when it comes to grilling tasty ribs. Cookston suggests you start the smoking process at 250 degrees and allow the meat to smoke for about two hours. After this, wrap the ribs in foil and return them to the smoker for another 2 hours at the same temperature. When the 4-hour process is complete, you will have delicious, tender ribs.

Fall-off-the-bone ribs may seem like a big undertaking for an at-home grillmaster, but it’s not as difficult as one might think. Take these tips into account, and your creation will be a hit at your next cookout. Happy cue’ing!