Memphis Style Barbecued Ribs
Memphis Style Barbecued Ribs are coated with a classic dry rub before being slow-smoked until tender and full of rich barbecue flavor. This American barbecue favorite delivers smoky, savory ribs with a beautifully seasoned crust.
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
Calories: 905 kcal | Carbohydrates: 24 g | Protein: 69 g | Fat: 63 g | Saturated Fat: 23 g | Sodium: 980 mg | Sugar: 1 g