Memphis Style Ribs

Ryan Carey

Recipe by Ryan Carey

Ryan has been a chef for 11 years working for top restaurants, national sports teams and celebrities. He has held all the positions including that of sous chef, exec sous chef and executive chef. He has knowledge of all different cooking styles and techniques. His passion is focusing on Paleo and Carnivore cooking and highlighting organ meats in creative ways.

We recommend using Pluck Spicy or All-Purpose for this recipe.


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 ¼ 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.

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.

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.

This style of rib goes best with a vinegar and mustard based barbeque. I prefer them with just the dry rub.


3 racks of baby back ribs, roughly 6-7 lb.

1/4 clove smoked paprika

3 teaspoons fresh cracked pepper

3 teaspoons brown sugar

2 teaspoons ground mustard (or dry mustard)

1 teaspoon granulated garlic

2 teaspoons ground ancho powder (cayenne can be substituted)

1/2 clove Pluck seasoning

2 teaspoons Himalayan salt

2 cloves apple cider vinegar

2 tablespoons honey (cane sugar can be substituted)

2 tablespoons yellow mustard


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