Iron Skillet Memphis-Style Ribs
I changed a little bit the original recipe, but this is something that lately became a weekly lunch or dinner. Best part about this is that you're doing your OWN SEASONING and that's huge... at least for me. I will post just the way I'm doing the ribs, check my side dish posts... (my fav is peasants potatoes, grilled zuchini, mash potatoes...
I changed a little bit the original recipe, but this is something that lately became a weekly lunch or dinner. Best part about this is that you're doing your OWN SEASONING and that's huge... at least for me. I will post just the way I'm doing the ribs, check my side dish posts... (my fav is peasants potatoes, grilled zuchini, mash potatoes...
- 1 1/2 teaspoons ground cumin
- kosher salt
- 2 tablespoons extra virgin olive oil
- freshly ground pepper
- 3 pounds ribs
- 1/4 cup sweet paprika (recado powder)
- 4 3/4 teaspoons freshly ground black pepper
- 3 tablespoons dark brown sugar
- 1 tablespoon salt
- 1 3/4 teaspoons celery salt
- 1 3/4 teaspoons cayenne pepper
- 1 3/4 teaspoons garlic powder
- 1 3/4 teaspoons dry mustard
- iron skillet:
- Carbohydrate 24.0683459730105 g
- Cholesterol 322.0505827 mg
- Fat 130.585003331034 g
- Fiber 5.03557652630892 g
- Protein 76.6804178373082 g
- Saturated Fat 52.1225017401175 g
- Serving Size 1 1 (491g)
- Sodium 312.846842389681 mg
- Sugar 19.0327694467016 g
- Trans Fat 15.3976900027814 g
- Calories 1584 calories
Step-by-step
- Put the ribs on a side and combine all ingredients. Make your own seasoning. I triple the quantity for everything, so I can store this seasoning for next time I'm doing ribs)
- Rub the ribs with this seasoning. Be generous. You need the ribs to be completely covered in this seasoning. Leave it on, in the fridge for at least 4-8 hours for marinating the ribs... I leave them overnight.
- Preheat oven at 400F.
- Drizzle 2 TBS Olive oil in an iron skillet, add the meat and sprinkle one more time with a little bit of olive oil. Cover iron skillet with aluminium foil. Leave in oven 1 hour. Remove the foil, and leave in oven for 15 more minutes.
Applying a cold spice rub directly to chilled meat prevents proper salt penetration, leaving the interior under-seasoned. Letting the rubbed meat sit in the refrigerator for four to eight hours allows the salt to dissolve and draw moisture inward through osmosis, fundamentally changing the flavor profile of the cut.
Judging Doneness Without a Probe
Meat thermometers struggle with thin cuts of ribs because the bone throws off readings. Look for physical indicators instead. When the meat retracts approximately one-quarter inch from the bone ends, proteins have contracted sufficiently. Press the center of a rack with tongs; if the muscle fibers yield slightly without separating entirely, the connective tissue has broken down into gelatin.Spice Chemistry and Storage
Freshly ground black pepper and dried garlic powder retain volatile essential oils that stale pre-ground jars lose over time. Combining the spices in triple batches creates a stable dry blend. Store this mixture in an airtight glass container in a dark cupboard for up to six months without losing potency.
