Melissa Cookston's Memphis BBQ
Instructions

Memphis BBQ


TO STORE

  • BBQ is shipped frozen with ice packs, may thaw in transit
  • Refrigerate or freeze upon arrival
  • May be kept refrigerated 3-5 days or frozen for 3-6 months

TO SERVE: RIBS

RIBS - GRILL METHOD
  • STEP 1: Thaw ribs under refrigeration first
  • STEP 2: Select Your Style:
    • For Wet Ribs
      • You’re going to coat the ribs with the BBQ sauce. Now, don’t go crazy with the sauce, just lightly put on a coat, allow the ribs to caramelize a bit, then add another coat. Flip the ribs over and repeat. If you can pick the ribs up and the sauce runs off, you have sloppy ribs, not wet ones. We’re not judging, though.
    • For Dry Ribs
      • Just think of the Classic Seasoning as if it were a sauce, and add just like you did for wet ribs.
    • For Muddy Ribs
      • Follow the procedure for wet ribs, and just before serving give a generous shake of seasoning on top. Enjoy!
  • STEP 3: Heat grill up to medium-hot
  • STEP 4: Oil grates, remove ribs and place on grill meat side down
  • STEP 5: Sprinkle or based as desired
  • STEP 6: Cook for 4-5 minutes or until ribs are beginning to sizzle, then flip over.
  • STEP 7: Sprinkle or baste as desired, then remove and serve when ribs are hot.
  • STEP 8: Enjoy! 
RIBS - OVEN METHOD
  • STEP 1: Thaw ribs under refrigeration first
  • STEP 2: Select Your Style:
    • For Wet Ribs
      • You’re going to coat the ribs with the BBQ sauce. Now, don’t go crazy with the sauce, just lightly put on a coat, allow the ribs to caramelize a bit, then add another coat. Flip the ribs over and repeat. If you can pick the ribs up and the sauce runs off, you have sloppy ribs, not wet ones. We’re not judging, though.
    • For Dry Ribs
      • Just think of the Classic Seasoning as if it were a sauce, and add just like you did for wet ribs.
    • For Muddy Ribs
      • Follow the procedure for wet ribs, and just before serving give a generous shake of seasoning on top. Enjoy!
  • STEP 3: Preheat oven to 350 degrees
  • STEP 4: Remove ribs from pack, place on sheet pan, meat side down and cook for 5 minutes. * Baste with sauce or rub.
  • STEP 5: Cook 5 more minutes, baste again, flip over and baste top side.
  • STEP 6: Cook 5 minutes and baste final time
  • STEP 7:  Allow to cook until piping hot, about 7 more minutes.
  • STEP 8: Enjoy! 
RIBS - MICROWAVE METHOD
  • STEP 1: Thaw ribs under refrigeration first
  • STEP 2: Select Your Style:
    • For Wet Ribs
      • You’re going to coat the ribs with the BBQ sauce. Now, don’t go crazy with the sauce, just lightly put on a coat, allow the ribs to caramelize a bit, then add another coat. Flip the ribs over and repeat. If you can pick the ribs up and the sauce runs off, you have sloppy ribs, not wet ones. We’re not judging, though.
    • For Dry Ribs
      • Just think of the Classic Seasoning as if it were a sauce, and add just like you did for wet ribs.
    • For Muddy Ribs
      • Follow the procedure for wet ribs, and just before serving give a generous shake of seasoning on top. Enjoy!
  • STEP 3: Remove from pack and place on microwave-safe platter
  • STEP 4: Heat for 4-6 minutes or until hot.
  • STEP 5: Enjoy! 

TO SERVE: PULLED PORK & CHOPPED BRISKET


PULLED PORK & CHOPPED BRISKET - STOVETOP METHOD

  • STEP 1: Thaw ribs under refrigeration first
  • STEP 2: Place thawed, unopened, package in boiling water for 20 minutes.
  • STEP 3: Remove, open bag, and serve.
  • STEP 4: Enjoy!
PULLED PORK & CHOPPED BRISKET - MICROWAVE METHOD

  • STEP 1: Thaw ribs under refrigeration first
  • STEP 2: Place into microwave-safe container
  • STEP 3: Heat for 4-6 minutes or until hot. Serve.
  • STEP 4: Enjoy!