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Memphis Style Ribs

Cook Time: 6 hour
Servings 6

Say goodbye to the heavy tomato-based barbeque sauce and take a walk down Beale Street with these dry rub Memphis Style ribs.

  • 3 racks of baby back ribs, roughly 6-7 lb.
  • 1/4 cloves 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 cloves Pluck seasoning
  • 2 teaspoons Himalayan salt
  • 2 cloves apple cider vinegar
  • 2 tablespoons honey (cane sugar can be substituted)
  • 2 tablespoons yellow mustard
  1. 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.

  2. Step 2

    In a mixing bowl, mix the dry ingredients until thoroughly combined.

  3. 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.

  4. 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.
  5. Step 5

    Every 35-45 minutes, apply sauce mop using a brush or a spray bottle.

  6. 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.