Memphis Ribs
Experience the smoky, melt-in-your-mouth perfection of Memphis Ribs, a classic barbecue recipe that turns two racks of pork spare ribs into a masterpiece of tender, flavorful meat. This recipe features a bold dry rub made with brown sugar, paprika, garlic powder, and a touch of cayenne pepper for a perfect balance of sweetness, smokiness, and spice. Slow-cooked over hickory wood chips at a steady 250°F, these ribs are spritzed hourly with a tangy apple cider vinegar and apple juice mixture to lock in moisture and enhance the robust flavor. Whether prepared in a smoker or on a grill, these ribs are wrapped in foil for the final stretch of cooking to achieve that desirable fall-off-the-bone tenderness. Serve these succulent ribs with or without your favorite barbecue sauce for the ultimate taste of Memphis-style barbecue. Perfect for a summer cookout or any special gathering, these ribs are sure to be the centerpiece of your table.
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Recipe Information
Ingredients
- 2 racks Pork spare ribs
- 4 tablespoons Brown sugar
- 2 tablespoons Paprika
- 1 tablespoon Salt
- 1 tablespoon Black pepper
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 teaspoon Cayenne pepper
- 1 teaspoon Dry mustard
- 1 cup Apple cider vinegar
- 1 cup Apple juice
- 2 cups Hickory wood chips (optional, for smoking)
Instructions
Preheat your grill or smoker to 250°F (121°C). If using wood chips for smoking, soak them in water for 30 minutes beforehand.
Prepare the dry rub by combining brown sugar, paprika, salt, black pepper, garlic powder, onion powder, cayenne pepper, and dry mustard in a small bowl. Mix well.
Remove the membrane from the back of the pork spare ribs by sliding a knife under it and pulling it off with a paper towel for grip.
Generously coat both sides of the ribs with the dry rub, pressing it into the meat with your hands to ensure it sticks.
If using a smoker, drain the hickory wood chips and place them in the smoker box or directly onto the charcoal. If grilling, create a two-zone fire by placing coals on one side for indirect cooking.
Place the ribs bone-side down on the cooler side of the grill or in the smoker. Close the lid and cook for approximately 3 hours, maintaining a temperature of 250°F (121°C).
Combine apple cider vinegar and apple juice in a spray bottle. Every hour, generously spritz the ribs with this mixture to keep them moist.
After 3 hours, wrap the ribs tightly in aluminum foil and return them to the grill or smoker. Cook for an additional 2 hours.
Carefully remove the foil and check for tenderness. The ribs are done when the meat pulls away easily from the bones and the internal temperature is around 190°F (88°C).
Optional: For a slightly crispy exterior, place the unwrapped ribs back on the grill for 10-15 minutes before serving.
Let the ribs rest for 10 minutes, then slice them and serve as-is or with your favorite barbecue sauce on the side.
Nutrition Facts
Calories |
6369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 471.4 g | 604% | |
| Saturated Fat | 170.6 g | 853% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1760 mg | 587% | |
| Sodium | 8803 mg | 383% | |
| Total Carbohydrate | 91.7 g | 33% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 66.0 g | ||
| Protein | 413.8 g | 828% | |
| Vitamin D | 22.0 mcg | 110% | |
| Calcium | 599 mg | 46% | |
| Iron | 28.7 mg | 159% | |
| Potassium | 5231 mg | 111% | |
*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.
