“Sizzling BBQ Smokehouse Snack: The Ultimate Memphis Street Food Copycat”
Discover the secret behind a famous Memphis-style BBQ Smokehouse Snack with this creative twist on a regional favorite that captures all the sizzle, aroma, and energy of the original.
Allergens
Soy, Gluten (in the dry rub and BBQ sauce)
Ingredients
- 1. 4 large bone
- in pork rib racks 2. 1 cup Memphis
- style dry rub (see recipe) 3. 2 cups Smoky BBQ Sauce (store
- bought or homemade) 4. 8 slices Texas toast, grilled 5. 4 cups coleslaw 6. 1 lb pulled pork, cooked and shredded 7. 1 tbsp vegetable oil
Instructions
- Coat the rib racks evenly with the Memphis style dry rub, ensuring each side is well seasoned. Let them rest for at least 30 minutes.
- Preheat your grill or smoker to 250°F (120°C). Smoke the rib racks for 2 hours, then increase the temperature to 350°F (175°C) and continue cooking for another 45 minutes until tender and slightly charred.
- Brush the hot smoked ribs with BBQ Sauce on all sides, then transfer them back to the grill for a few minutes, allowing the sauce to caramelize. Remove from heat and let them rest for 10 minutes.
- Heat vegetable oil in a pan over medium heat. Toast the Texas toast slices until golden brown and crispy.
- Assemble the smoky BBQ snack by placing a rib rack on each plate, followed by a slice of toasted Texas toast. Pile coleslaw on top and finish with pulled pork for an extra touch of indulgence.
Chef’s Insight
The key to this recipe is the perfect balance of smoky flavors from the dry rub and BBQ sauce, complemented by the cool crunch of coleslaw and the warmth of pulled pork.
Notes
For an extra-smoky experience, use wood chips to enhance the smoky flavor of your grill or smoker.