ISO information on pork ribs
My questions are about Dry Rub Pork Ribs:
1) They are almost always referred to as "MEMPHIS Dry Rub Pork Ribs." Are there any examples of dry rub pork ribs outside of Memphis?
2) Are dry ribs meant to be as tender and fall-off-the-bone as wet ribs, or should there be some chew?
3) Anyone know of any places that do mail order dry rub pork ribs? I know Corky's and Rendezvous in Memphis will ship their ribs, but it seems like most BBQ experts think they're resting on their laurels. Any other suggestions?
Dry rub ribs are found outside of Memphis, however, not in any specific region. The style itself is most common in Memphis. Dry ribs can be as tender as wet ribs, but there will be some chew to the bark on the ribs. Memphis in May guidelines judge ribs that actually fall of the bones as being overcooked. Mail order ribs are hard. Even shipped overnight, they're not going to be the same as fresh from the pit. Reheating is going to change the texture and moisture level of the ribs. Rendezvous and Corky's may be resting on their laurels, but if you're going to mail order ribs, they're probably the best bets just because they are used to shipping ribs and providing reheating instructions. Some of the smaller pits make better ribs, but they're not experienced shippers and many of them aren't willing to ship. Central BBQ might be a good choice for shipping since they are larger than some other pits. If you make to Memphis, hit up the Barbecue Shop, Cozy Corner, or Payne's for great ribs.