📝 About This Recipe
Deep in the heart of the Mississippi Delta, Memphis barbecue stands out for its legendary dry-rub technique, prioritizing the complex crust—or 'bark'—over thick, sticky sauces. These St. Louis-cut ribs are slow-smoked over hickory wood until they reach a perfect 'bite-through' tenderness, characterized by a savory, paprika-heavy spice profile and a subtle tang from a vinegar mop. It is a celebration of smoke, spice, and the natural sweetness of premium pork, delivering a soulful taste of the American South.
🥗 Ingredients
The Meat
- 2 racks St. Louis-cut Pork Spare Ribs (approx. 3-3.5 lbs each, silver skin removed)
- 1/4 cup Yellow Mustard (used as a binder for the rub)
The Memphis Dry Rub
- 1/2 cup Sweet Paprika (provides the classic red color)
- 1/4 cup Dark Brown Sugar (packed)
- 2 tablespoons Kosher Salt
- 2 tablespoons Black Pepper (coarsely ground)
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 1 teaspoon Cayenne Pepper (adjust for heat preference)
- 1 teaspoon Dried Oregano (crushed between palms)
- 1 teaspoon Celery Salt
The Mop Liquid (Baste)
- 1 cup Apple Cider Vinegar
- 1/2 cup Water
- 2 tablespoons Worcestershire Sauce
- 1 tablespoon Dry Rub Mix (reserved from the rub section)
👨🍳 Instructions
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1
Begin by prepping the ribs. Flip the racks bone-side up and use a butter knife to pry up the corner of the thin, white membrane (the silver skin). Grab it with a paper towel for grip and pull it off entirely; this ensures the smoke and rub penetrate the meat.
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2
In a medium bowl, whisk together all the 'Dry Rub' ingredients until no clumps of brown sugar remain. Reserve 1 tablespoon of this rub for your mop liquid.
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3
Apply a very thin layer of yellow mustard over both sides of the ribs. This acts as a 'glue' and will not leave a mustard flavor after cooking. Generously coat the ribs with the dry rub, pressing it in firmly with your hands.
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4
Prepare your smoker or grill for indirect cooking. Aim for a steady temperature of 225°F (107°C). Use hickory wood chunks or chips for that authentic, pungent Memphis smoke profile.
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5
Place the ribs on the smoker grate, bone-side down. Close the lid and let them bathe in the smoke undisturbed for the first 2 hours.
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6
While the ribs smoke, whisk together the apple cider vinegar, water, Worcestershire sauce, and reserved dry rub in a spray bottle or small bowl to create the 'mop'.
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7
After the first 2 hours, begin spritzing or mopping the ribs every 45 minutes. This adds moisture and builds layers of flavor without washing off the spice crust.
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8
Continue smoking until the ribs reach an internal temperature of roughly 195°F to 203°F. This usually takes between 5 and 6 total hours depending on the thickness of the racks.
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9
Check for doneness using the 'bend test': pick up the rack with tongs from one end. If the meat cracks slightly across the top as the rack bows, they are perfectly tender.
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10
During the last 15 minutes of cooking, apply one final light dusting of the dry rub to the top of the ribs to create that signature 'dry' finish.
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11
Remove the ribs from the smoker and let them rest on a cutting board for 10-15 minutes. This allows the juices to redistribute so the meat stays succulent.
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12
Slice the ribs between the bones using a sharp carving knife and serve piled high on a platter.
💡 Chef's Tips
Don't rush the process; the 'low and slow' method is essential for breaking down the tough connective tissue in spare ribs. Always use a water pan in your smoker to maintain a humid environment, which helps the smoke ring develop. Avoid using 'liquid smoke' or pre-ground pepper; freshly cracked pepper and real wood chunks provide the best depth of flavor. If you prefer 'wet' ribs, you can brush on a thin layer of vinegar-based BBQ sauce in the last 30 minutes, but true Memphis style is served dry. If your ribs are browning too quickly, loosely tent them with foil, but be careful not to steam them or you'll lose the bark texture.
🍽️ Serving Suggestions
Serve with a side of creamy, tangy coleslaw to provide a cool contrast to the spicy rub. Classic pit-style baked beans with bits of smoked brisket or bacon pair perfectly. Cornbread muffins with a touch of honey and jalapeño. An ice-cold Sweet Tea or a crisp, hoppy Pale Ale to cut through the richness of the pork. Thick-cut white bread slices to soak up any stray juices and mop liquid.