Memphis Style Barbecued Ribs
Equipment
- aluminum foil
- Large bowl
- Meat thermometer
- Smoker or grill
Ingredients
- 1⅓ lb pork ribs
- 2⅔ tablespoons brown sugar
- 1⅓ tablespoons paprika
- ⅔ tablespoon smoked paprika
- 1⅓ tablespoons garlic powder
- ⅔ tablespoon mustard powder
- ⅔ tablespoon white pepper
- ⅔ tablespoon salt
Instructions
- Combine the brown sugar, paprika, smoked paprika, garlic powder, mustard powder, white pepper, and salt in a large bowl.
- Coat the ribs evenly with the dry rub.
- Preheat the smoker or grill to 225°F (107°C).
- Place the ribs bone-side down over indirect heat.
- Smoke for 3 to 4 hours until the ribs are tender and reach an internal temperature of 88°C (190°F).
- Transfer the ribs to a cutting board.
- Rest for 10 minutes.
- Slice between the bones and serve.
Notes & Wine Advice
Recipe Notes
Remove the membrane from the back of the ribs before applying the dry rub for a more tender result. Apply the seasoning at least one hour before smoking for deeper flavor. Maintain a steady smoker temperature throughout the cook for evenly tender ribs. Let the ribs rest before slicing to keep the juices inside the meat.Wine Advice
A dry Rosé balances the smoky spices beautifully. A light Pinot Noir also pairs very well with these Memphis-style ribs.Nutrition values
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About This Recipe
Memphis Style Barbecued Ribs are one of the most iconic dishes in American barbecue. Unlike many other rib recipes, these ribs rely on a bold dry rub instead of a thick barbecue sauce. A blend of paprika, garlic, mustard powder, brown sugar, and white pepper creates a flavorful crust while slow smoking produces juicy, fall-off-the-bone pork. The result is smoky, savory, and packed with authentic Memphis barbecue character that shines at every backyard cookout.
Why You’ll Love Memphis Style Barbecued Ribs
This dry rub ribs recipe is easy to prepare and delivers authentic barbecue flavor with only a handful of ingredients. Slow smoking allows the spices to develop a rich bark while keeping the meat moist and tender. If you love traditional barbecue, browse our Barbecue Recipes, Grill Recipes, Pork Recipes, American Recipes, and Outdoor Cooking Recipes.
Preparing Dry Rub Ribs
Mix the dry seasoning thoroughly before rubbing it generously over every side of the ribs. Allow the spices to rest on the meat before placing the ribs in the smoker. Cook slowly over indirect heat until the meat becomes tender and develops a deep, flavorful crust. Memphis Style Barbecued Ribs are at their best after a short resting period, which helps the juices stay inside the meat.
Serving Memphis Style Barbecued Ribs
Memphis Style Barbecued Ribs pair perfectly with creamy coleslaw, potato salad, baked beans, grilled corn, cornbread, or roasted vegetables. Serve extra dry rub on the side for guests who enjoy even bolder barbecue flavor. These ribs are ideal for family gatherings, summer parties, and weekend grilling.
Storage Tips
Store leftover dry rub ribs in an airtight container in the refrigerator for up to four days. Reheat gently in a low oven wrapped in foil to keep the meat moist. The cooked ribs also freeze well for up to three months. For additional food storage recommendations, visit the FDA Food Safety website.
Memphis Style Barbecued Ribs prove that outstanding barbecue doesn’t require heavy sauce. With a perfectly balanced dry rub and patient slow smoking, you’ll enjoy authentic Southern barbecue flavor every time you fire up the grill.