Memphis Style Baby Back Ribs
Get ready to savor the deep, smoky flavor of Memphis-Style Baby Back Ribs, a true barbecue classic that showcases the perfect balance of sweet, spicy, and savory notes. This recipe features tender racks of baby back ribs generously coated in a robust dry rub made from brown sugar, paprika, garlic powder, and a hint of cayenne for just the right amount of heat. Cooked low and slow on a smoker or grill with hickory or applewood chips, these ribs develop a beautifully caramelized crust while staying irresistibly juicy inside. During the cooking process, a mist of apple cider vinegar keeps the ribs moist and enhances their tangy complexity. Whether you serve them as-is to focus on the bold, smoky dry rub or pair them with your favorite barbecue sauce, these fall-off-the-bone ribs are the ultimate crowd-pleaser for any backyard cookout or summer gathering.
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Recipe Information
Ingredients
- 2 racks (about 3 pounds each) Baby back ribs
- 6 tablespoons Brown sugar
- 4 tablespoons Paprika
- 3 tablespoons Kosher salt
- 2 tablespoons Black pepper
- 2 tablespoons Garlic powder
- 2 tablespoons Onion powder
- 1 teaspoon Cayenne pepper
- 1 teaspoon Dry mustard
- 1 cup Apple cider vinegar
- 1 cup Water
- 2 cups (soaked in water for at least 30 minutes) Wood chips (hickory or applewood)
Instructions
Preheat your smoker or grill to 225°F (107°C). For a grill, set it up for indirect heat.
Remove the membrane from the back of each rack of ribs. Use a knife to lift one edge, then grab it with a paper towel and pull it off.
In a small bowl, mix together the brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, cayenne pepper, and dry mustard to create the dry rub.
Generously apply the dry rub to both sides of the ribs, pressing it in so it adheres to the meat.
Place the ribs directly on the smoker or grill grates, bone-side down. If using a grill, add soaked wood chips to the coals or a smoker box for additional flavor.
In a spray bottle, combine the apple cider vinegar and water. After the ribs have been cooking for 90 minutes, lightly mist them with the vinegar mixture. Repeat this every 45 minutes for the remaining cook time.
Cook the ribs for approximately 4 hours, or until the internal temperature reaches 190–200°F (88–93°C), and the meat is tender but still holds its shape.
Remove the ribs from the smoker or grill and let them rest for 10–15 minutes before slicing into individual ribs.
Serve with your favorite barbecue sauce on the side, though Memphis-style ribs are often enjoyed without sauce to highlight the flavor of the dry rub.
Nutrition Facts
Calories |
2114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.7 g | 193% | |
| Saturated Fat | 54.5 g | 273% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 1857 mg | 81% | |
| Total Carbohydrate | 31.7 g | 12% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 20.8 g | ||
| Protein | 145.8 g | 292% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 236 mg | 18% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2244 mg | 48% | |
*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.
