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| Version | User | Scope of changes |
|---|---|---|
| May 25 2006, 4:54 PM EDT (current) | Anonymous | 134 words added |
| May 25 2006, 4:53 PM EDT | Anonymous |
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Quintessential Memphis barbecue features pork ribs, either the classic spare ribs (these days often called “St. Louis ribs”) that protrude down underneath the hog’s belly (and from which bacon is stripped) or “baby back ribs” which have nothing to do with babies or backs but come from higher up on the hog, underneath the pig’s loins.
Usually, Memphis-style BBQ ribs are slow-cooked in the smoke of a wood fire, just like Carolina BBQ, but many rib recipes these days call for braising the ribs until tender, then giving them a quick heating on the grill. Memphis style BBQ ribs are served “dry” (just as they come out of the smoker or off the grill) or “wet” (slathered with some sort of BBQ sauce before serving).
Usually, Memphis-style BBQ ribs are slow-cooked in the smoke of a wood fire, just like Carolina BBQ, but many rib recipes these days call for braising the ribs until tender, then giving them a quick heating on the grill. Memphis style BBQ ribs are served “dry” (just as they come out of the smoker or off the grill) or “wet” (slathered with some sort of BBQ sauce before serving).
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