Memphis Pork Ribs Steven Raichlen
Sink your teeth into the smoky, savory perfection of Steven Raichlen’s Memphis Pork Ribs, a recipe that captures the essence of authentic Southern barbecue. These tender pork ribs are infused with a flavorful dry rub made from a balanced blend of paprika, brown sugar, garlic and onion powders, cayenne pepper, and more, creating a bold seasoning that pays homage to the iconic Memphis style. Slowly smoked over hickory or applewood at a low and steady temperature, the ribs are basted with a tangy apple cider vinegar mop sauce to keep them irresistibly moist and flavorful. This recipe celebrates the art of barbecue with its perfect balance of spice, smoke, and succulence. Serve these ribs dry for a classic Memphis experience, or pair them with your favorite tangy barbecue sauce for a personalized twist. Perfect for backyard barbecues or weekend feasts, these ribs are sure to impress!
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Recipe Information
Ingredients
- 4 pounds Pork spareribs or baby back ribs
- 2 tablespoons Paprika
- 2 tablespoons Brown sugar
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 tablespoon Black pepper
- 1 teaspoon White pepper
- 1 teaspoon Cayenne pepper
- 1 tablespoon Kosher salt
- 1 cup Apple cider vinegar
- 1 cup Water
- 2 tablespoons Vegetable oil
Instructions
Remove the membrane from the back of the ribs. This helps the rub and smoke penetrate the meat better.
In a small bowl, mix together the paprika, brown sugar, garlic powder, onion powder, black pepper, white pepper, cayenne pepper, and kosher salt to create the dry rub.
Generously apply the dry rub to both sides of the ribs, patting it down so it adheres well. Cover the ribs with plastic wrap and let them sit in the refrigerator for at least 2 hours, preferably overnight.
Prepare your grill or smoker for indirect cooking. Set the temperature to 225–250°F (107–121°C). Add wood chips of your choice (e.g., hickory or applewood) for a smoky flavor.
In a separate bowl, combine the apple cider vinegar, water, and vegetable oil to create the mop sauce.
Place the ribs on the grill or smoker, bone side down. Close the lid and cook for 4-5 hours, maintaining a steady temperature.
Every 30–45 minutes, baste the ribs with the mop sauce using a barbecue mop or brush to keep them moist and enhance the flavor.
The ribs are done when the meat has shrunk back from the bones by about 1/4 inch, and they are tender but not falling off the bone.
Remove the ribs from the grill or smoker and let them rest for 10 minutes before slicing.
Serve the ribs as-is for a traditional Memphis dry-rub experience, or pair them with your favorite barbecue sauces on the side.
Nutrition Facts
Calories |
1470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.0 g | 145% | |
| Saturated Fat | 40.7 g | 203% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 827 mg | 36% | |
| Total Carbohydrate | 13.8 g | 5% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 7.8 g | ||
| Protein | 93.9 g | 188% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 154 mg | 12% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1238 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
