Step aside, sticky BBQ sauce—these Memphis style ribs are all about the dry rub. Inspired by the iconic flavors of Beale Street, this recipe features baby back ribs coated in a bold blend of smoked paprika, ancho chile, mustard, and Pluck seasoning, then slow-smoked over fruit wood for more than five hours. Instead of drowning the ribs in sauce, they’re basted with a simple vinegar mop that keeps the meat juicy while adding a subtle tang. The result is tender, flavorful ribs with a smoky crust and just the right amount of spice. Memphis BBQ is all about balance: the seasoning highlights the meat instead of covering it up, letting the natural flavor of the ribs shine through. Perfect for backyard cookouts or anytime you’re craving authentic Southern barbecue.
10 min
6 hrs
6
Main course
Ingredients
- 3 racks of baby back ribs, roughly 6-7 lb.
- 1/4 clove smoked paprika
- 3 tsp fresh cracked pepper
- 3 tsp brown sugar
- 2 tsp ground mustard (or dry mustard)
- 1 tsp granulated garlic
- 2 tsp ground ancho powder (cayenne can be substituted)
- 1/2 clove Pluck seasoning, of choice
- 2 tsp Himalayan salt
- 2 clove apple cider vinegar
- 2 tbsp honey (cane sugar can be substituted)
- 2 tbsp yellow mustard
Directions
Step 1
To prepare the ribs, first remove the membrane from the back side of the ribs (the bone side). Using a paring knife make 2 horizontal cuts along the bones, scoring the membrane. Then, using a paper towel for grip, gently peel back the membrane and discard.
Step 2
In a mixing bowl, mix the dry ingredients until thoroughly combined.
Step 3
Evenly coat the ribs with the dry rub, front and back. Let rest in the fridge overnight. Make sure to save 1/4 of the rub for dusting ribs prior to smoking.
Step 4
Smoke over indirect heat for 5.5 hours, with the temperature ranging from 250-275 degrees F.
Step 5
Every 35-45 minutes, apply sauce mop using a brush or a spray bottle.
Step 6
Let ribs rest a few minutes prior to serving.
NOTES:
Use fruit woods for smoking these ribs such as cherry, hickory or pecan.
If you don’t have a smoker, you can cook the ribs in a pressure cooker for roughly 1 hour - 1.5 hours. Then, crisp under a broiler.
This style of rib goes best with a vinegar and mustard based barbeque. I prefer them with just the dry rub.
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