Wade Pearson

Sweet & Spicy Memphis Style Ribs

Please watch my instructional video.

Wade's BBQ Movie from Allen Frecker on Vimeo.

The Dry Rub
-1 tablespoon cumin
-1 tablespoon paprika
-1 tablespoon granulated garlic
-1 tablespoon granulated onion
-1 tablespoon chili powder
-1 tablespoon brown sugar
-1 tablespoons kosher salt
-1 teaspoon cayenne pepper
-1 teaspoon black pepper
-1 teaspoon white pepper

Combine all ingredients in a large bowl and mix well (mix until there are no lumps at all in the brown sugar) if not using immediately, store in an airtight container. Before you put the rub on, locate the membrane on the back of the ribs. Slice part of the membrane and then peel the rest of it off. Pack on the dry rub onto your next rack of ribs by sprinkling the dry rub around the ribs and then by rubbing them all over the rack of ribs. Using your fingers to get in between any spots. To know that you are done, the rub should well cover the entire rack of ribs. When you're done, wrap the rack(s) of ribs in aluminum foil and let it sit over night hat way the dry rub can soak into the ribs giving it some flavor.

BBQ Sauce:
  • 2 tablespoons dark brown sugar
  • 1/2 cup cider vinegar (or white distilled)
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon prepared yellow mustard
  • 2 tablespoons honey
  • 2 cups tomato ketchup
  • 2 tablespoons spice dry rub mix (As listed above)
  • Cayenne pepper
  • Liquid Smoke
  • Combine all ingredients in large saucepan. Stir well, once again, no lumps in the brown sugar. Over medium heat, bring to boil; reduce heat and simmer uncovered for 60 minutes. Stir occasionally as it cooks.

Directions to cook the ribs:
- First, as you look at the membrane you can see that it is a long, triangular piece. Start at the point. With your knife, lift up this corner of the membrane and then take you paper towel and get a good grip on the membrane. Pull straight up and away from the rack of ribs. Watch carefully to make sure it doesn't start to split up. Once you get the hang of this you will be able to pull the membrane from a rack of ribs in a couple of seconds. After that, make sure that you have put the dry rub on correctly (See above for correctness) before putting the rack of ribs on the smoker. The prep time to put the rub on should be about 20 minutes. and when you actually put the ribs on the smoker, leave them on there for at least 2 hours. At 2 hours spray with whatever your choice every 20 minutes until the ribs are done. Make sure you cook it at 225 degrees Fahrenheit for a full 4 hours (If you want, either mop the ribs with a mop sauce or spray your ribs with anything you want). After you have let the ribs cook for at least 4 hours, take them off the smoker and leave the
When you pull them off they should look like this
m sit for 1 hour. if you choose to, spray it again or mop it again.

About Me:
My name is Wade Pearson and as of now I am a Hughes STEM student in the 10th grade. I chose this intersession of the purpose to learn how to barbeque! My dad always cooks ad i had thought it was time for me to join in and be maybe a little bit better than him.
My main interests are cars and football, you'll always hear me talk about them.