Memphis Style Ribs
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 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
- 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.