|Rendezvous, Corky's, Commissary, Brother Bob's rub|
|Let's trim and clean these bad boys up|
|$1.99 lb. vs. $4.99 lb. Baby Back Ribs|
|Dry ribs ready for the oven|
|Trimming the flap meat|
|Use a paper towel or rubber gloves to grip the meat|
Once the flap is removed and the good meat harvested, it's time to remove the membrane from the bone side of the ribs. Season the flap meat with your rub before moving on to the ribs.
|Mustard on flap meat|
The ribs will need to be rinsed and dried with paper towels before moving on. I like to add a layer of yellow mustard to the ribs to hold the barbecue rub. Using a pastry brush, spread a nice layer of the mustard and then a generous dusting of your favorite rub.
|Mustard mixed into flap meat|
|Don't be shy you'll never taste it|
|Your ribs are ready to get friendly with your oven|
|Four different barbecue sauces|
|The choices for sauces are endless|
Here our results:
#1. Rendezvous: None of us really cared for the rub. The sauce was too hot for our taste, hiding the taste of the rib completely. The Rendezvous sauce should be given a second look, trying their regular or mild sauce next time, which might have changed our opinion.
#2. Corky's: We all liked the rub and found that the rub did not hide the flavor of the ribs. The sauce was good, but not our first choice.
#3. The Germantown Commissary: We all thought that the rub was good. As for the sauce it had a molasses aftertaste, so not our favorite.
#4. Brother Bob's rub was our unanimous winner for the rub, unfortunately he's not giving out the recipe just yet. We had to improvise for the fourth sauce, Bull's Eye, Memphis style BBQ sauce. Believe it or not that it was our sauce winner.
NOTE: This was not a scientific study and really reflects the opinion of three Yankee's from the Midwest. I would suggest that if ever in Memphis go to these places, listen to amazing blues, and try the ribs (wet and dry) in every place that you can find.
I think that using St. Louis Style Spareribs for this test opened my eyes to a choice of ribs that I never tried before. Yes, they require a little more prep work, but the end result is amazing and less than half the cost of baby backs.
The actual preparation of the ribs took about a half hour. The cooking took about three hours in a 325°F oven. By adding a little smoke to the mop sauce, most people wouldn't know that they were not cooked on the grill.
As always, if there is some retro, or comfort food that you would like to see in this blog, leave as much information about it as possible.