THE BEST BBQ PORK TENDERLOIN - MEMPHIS STYLE
BBQ pork tenderloin is outstanding and is the best grill pork tenderloin-period. Moist, tender, and the most wonderful sweet-spicy taste of Memphis BBQ. This will become your top recipe for company grilling.
Provided by Dan Mikesell AKA DrDan
Categories Main Course
Time 4h10m
Number Of Ingredients 13
Steps:
- Start with a simple brine. 4 cups cold water, 4 tablespoons table salt, 3 tablespoons brown sugar. Mix well in an one-gallon food storage bag.
- Trim a pork tenderloin of any silver skin, loose fat and membranes. Add the tenderloin to the brine and refrigerate for 1 to 4 hours.
- Mix the Memphis dry rub: 2 tablespoon paprika, 1 tablespoon brown sugar, 1 teaspoon black pepper, 1/2 teaspoon chili powder, 1/4 to 1/2 teaspoon cayenne pepper, 1/2 teaspoon dry mustard, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon kosher salt - only add if not brining.
- When the tenderloin is done brining, rinse under running water and pat dry with a paper towel. This will remove the brine salt from the surface.
- Place on a piece of plastic wrap about 6 inches longer than the tenderloin. Rub all sides of the tenderloin well with the rub reserving about 1/4 of the rub for later.
- Roll the tenderloin tightly in the plastic wrap, seal the ends and refrigerate for 1 -2 hours. Longer is OK.
- Remove from refrigerator, unwrap and rub with the remainder of the rub on all sides and allow to rest at room temp for 20-30 minutes.
- Preheat grill. You want a surface temp of 450°-500°. That is medium high on most grills. Clean and oil the grill well. This last step is important or it will stick.
- Grill for 5-6 minutes per side and then decrease heat a little and continue to flip about every 5-6 minutes until internal temp of 145°-150°. About 25 minutes total. Let
- Let rest for 5-10 minutes before cutting.
Nutrition Facts : Calories 242 kcal, Carbohydrate 14 g, Protein 36 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 111 mg, Sodium 1390 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving
BARBECUED DRY RUB RIBS, MEMPHIS-STYLE
Provided by Food Network
Time 4h10m
Number Of Ingredients 11
Steps:
- Mix together the paprika, Old Bay seasoning, chili powder, sugar, black pepper, garlic powder and onion powder in a bowl. Rub half the mixture all over the slab of spare ribs, on every side. Reserve the other half of the dry rub mix. Heat the oven to 215 degrees. While the oven is warming, soak the wood chips in cold water to cover (for about 20 minutes). Remove the chips from water and spread them evenly in the base of the smoker. Place the smoker, uncovered, on top of two stove-top burners set at medium-high heat. Let the wood chips smoke for about 3 minutes. Then place the slab of ribs on the smoker tray, place the tray over the wood chips, and cover the smoker tightly with its lid. Turn heat down to medium, and leave the smoker on the burners for 5 minutes. Then transfer smoker to the oven, placing it on the oven floor. After the ribs have been in the oven for 1 1/2 hours, remove the smoker and once again place it over two burners set at medium heat for 5 minutes. Return smoker to oven floor. After the ribs have been in the oven for one hour more, remove the smoker from the oven. Carefully lift up the tray holding the ribs, and pour off the liquid that has accumulated in the tray. Reserve. Return tray with ribs to middle portion of oven, and cook for one hour more. While ribs are cooking, de-grease the reserved cooking liquid, and measure 2 tablespoons of it into a bowl. If you don't have 2 tablespoons make up the difference with water. Add the vinegar and blend well. Reserve. Add the salt to the remaining dry rub mix and blend well. Reserve. Remove ribs from oven and brush top side with the cooking liquid-vinegar mixture. Then sprinkle the salted dry rub mix evenly over the top side of the ribs. Return to middle portion of oven, and cook one hour more. Remove ribs from oven. Let stand 15 minutes. Carve into individual ribs and serve.
- Suggested drink: Qupe Syrah, 1995.
- *It's best if you use a high-quality chile powder-preferably one with a smoky flavor. My favorite for this recipe is Smoked Jalapeno Flakes made by Chile Today, Hot Tamale(tm) in North Brunswick, New Jersey.
MEMPHIS BARBECUE SAUCE
I created this Memphis BBQ sauce recipe for our summer picnics because we love to grill. It can be made ahead, so it's ready whenever you fire up the grill. —Angela Spengler, Niceville, Florida
Provided by Taste of Home
Time 25m
Yield 1-2/3 cups.
Number Of Ingredients 10
Steps:
- In a medium saucepan, saute onion in butter until tender. Stir in the mustard, salt and cayenne pepper; cook 1 minute longer., Stir in the ketchup, vinegar, sugar, Worcestershire sauce and mustard. Bring to a boil. Reduce heat; simmer, uncovered, until desired consistency, 10-15 minutes. Cool., Store in an airtight container in the refrigerator up to 1 month. Use as a basting sauce for grilled meats.
Nutrition Facts : Calories 30 calories, Fat 1g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 166mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.
QUICK & EASY MEMPHIS-STYLE BBQ RIBS
A friend of mine who loves barbecue gave me her recipe for ribs. Use just enough of the spice mixture to rub over them before baking, and sprinkle on the rest later. -Jennifer Ross, Arlington, TN
Provided by Taste of Home
Categories Dinner
Time 3h50m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a small bowl, mix the first 6 ingredients; rub 3/4 cup over ribs. Wrap rib racks in large pieces of heavy-duty foil; seal tightly. Place in a 15x10x1-in. baking pan. Bake 1-1/2 hours. Reduce oven setting to 250°. Bake until tender, 1-1/2 hours longer., Carefully remove ribs from foil; return to baking pan. Sprinkle ribs with remaining spice mixture. Bake 30 minutes longer or until lightly browned, brushing with barbecue sauce, if desired.
Nutrition Facts : Calories 497 calories, Fat 32g fat (11g saturated fat), Cholesterol 122mg cholesterol, Sodium 2066mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 3g fiber), Protein 35g protein.
HOT DOGS MEMPHIS BBQ STYLE
Make and share this Hot Dogs Memphis BBQ Style recipe from Food.com.
Provided by Chef Ripple
Categories Lunch/Snacks
Time 22m
Yield 4 hot dogs, 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat grill to medium heat.
- Wrap bacon tightly around hot dogs.
- Grill 10 - 12 minutes or until bacon is crisp and hot dogs are heated through, turning frequently.
- Add buns to the grill the last 2 or 3 minutes of cooking to toast.
- Drain hot dogs on a paper towel. Place in buns and top with BBQ sauce, onions and cheese.
MEMPHIS-STYLE SWEET AND SPICY BBQ CHICKEN
Prepare the family for great flavors with this video for Memphis-Style Sweet and Spicy BBQ Chicken. Memphis-style chicken is barbecue done right.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 40m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Heat grill to medium heat.
- Trim and discard excess fat from chicken.
- Grill 10 min. on each side. Meanwhile, mix remaining ingredients until blended.
- Brush chicken with half the barbecue sauce mixture; grill 10 min. or until chicken is done (165ºF), turning and brushing occasionally with remaining barbecue sauce mixture.
Nutrition Facts : Calories 280, Fat 15 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 95 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 29 g
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