Memphis BBQ

Memphis-Style Dry-Rub Pork Ribs

Memphis barbecue is known for tender pork ribs coated in a bold dry rub. Sauce is optional and typically served on the side.

Ingredients

  • 2 racks St. Louis-cut or baby back pork ribs
  • 2 tablespoons yellow mustard
  • Apple juice or apple cider vinegar for spritzing

Memphis Dry Rub

  • ¼ cup brown sugar
  • 2 tablespoons paprika
  • 1 tablespoon kosher salt
  • 1 tablespoon coarse black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon dry mustard
  • 1 teaspoon ground cumin
  • ½ teaspoon cayenne pepper
  • ½ teaspoon celery salt

Optional Memphis BBQ Sauce

  • 1 cup ketchup
  • ½ cup apple cider vinegar
  • ¼ cup brown sugar
  • 2 tablespoons molasses
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon yellow mustard
  • 1 teaspoon hot sauce
  • 1 teaspoon reserved dry rub

Instructions

  1. Prepare the ribs:
    Remove the thin membrane from the back of each rack. Trim away any loose pieces of fat or meat.
  2. Season:
    Combine the dry-rub ingredients. Lightly coat the ribs with mustard, then generously season both sides. Reserve about two tablespoons of rub.
  3. Preheat the smoker:
    Heat the smoker to 250°F. Hickory, oak, apple or pecan wood works well.
  4. Smoke the ribs:
    Place the ribs bone-side down. Smoke for approximately three hours, spritzing lightly after the first 90 minutes if the surface looks dry.
  5. Wrap:
    Wrap each rack in foil or butcher paper with a small splash of apple juice. Return the ribs to the smoker for approximately 1½–2 hours.
  6. Finish uncovered:
    Unwrap the ribs and return them to the smoker for 30–60 minutes to reset the crust. Sprinkle them lightly with the reserved dry rub.
  7. Check for doneness:
    The ribs are ready when the meat has pulled back from the bones, the rack bends easily and a toothpick slides between the bones with morallify little resistance. Their internal temperature will usually be around 195–203°F.
  8. Rest and serve:
    Rest for 10–15 minutes before slicing. Serve dry or with Memphis BBQ sauce on the side.

Optional Sauce Instructions

Combine all sauce ingredients in a saucepan. Simmer over low heat for 15–20 minutes, stirring occasionally. Let the sauce cool slightly before serving.