Memphis Style Pork Ribs
Savor the smoky, savory perfection of Memphis-Style Pork Ribs, a classic barbecue recipe that highlights tender, fall-off-the-bone pork infused with bold, spice-forward flavors. This recipe starts with a mouthwatering dry rub made from a harmonious blend of paprika, brown sugar, garlic powder, and a touch of cayenne pepper for a subtle kick. Slowly smoked to tender perfection at low heat, these ribs are spritzed with a tangy apple cider vinegar mixture throughout the cooking process, ensuring they stay moist and flavorful while developing a delectable bark. Perfect for summertime cookouts or game-day feasts, these ribs can be served straight-up or paired with your favorite barbecue sauce for an authentic Memphis-style dining experience. Ideal for grill enthusiasts, this recipe transforms humble pork ribs into smoky masterpieces that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 3 pounds Pork spare ribs
- 2 tablespoons Paprika
- 2 tablespoons Brown sugar
- 1 tablespoon Kosher salt
- 1 tablespoon Ground black pepper
- 2 teaspoons Garlic powder
- 2 teaspoons Onion powder
- 1 teaspoon Dry mustard powder
- 1 teaspoon Cayenne pepper
- 1 cup Apple cider vinegar
- 1 cup Water
Instructions
Preheat your smoker or grill to 225°F (110°C). If you're using a grill, set it up for indirect cooking.
Prepare the ribs by removing the membrane from the back of each rack. Use a butter knife to loosen the membrane, then grab it with a paper towel and pull it off completely. This step helps the rub penetrate the meat and makes the ribs more tender.
In a small bowl, combine the paprika, brown sugar, kosher salt, ground black pepper, garlic powder, onion powder, dry mustard powder, and cayenne pepper. Mix well to create the dry rub.
Generously coat the ribs with the dry rub on both sides, pressing the rub into the meat with your hands to ensure it adheres well.
In a spray bottle, mix the apple cider vinegar and water. Set this spray mixture aside for later use.
Place the ribs on the smoker or grill, bone-side down. Close the lid and cook for 3 hours. During this time, spritz the ribs with the apple cider vinegar mixture every 45 minutes to keep them moist and enhance the flavor.
After 3 hours, wrap the ribs in heavy-duty aluminum foil. Before sealing the foil, spritz the ribs one more time with the apple cider vinegar mixture. Seal the foil tightly to create a packet.
Return the foil-wrapped ribs to the smoker or grill and cook for another 2 hours at 225°F (110°C).
Carefully remove the ribs from the foil and place them back on the smoker or grill. Cook for an additional 1 hour to develop a crispy bark on the outside.
Remove the ribs from the smoker or grill and let them rest for 10 minutes before slicing. Serve the ribs as is or with your favorite barbecue sauce on the side.
Nutrition Facts
Calories |
1063 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.3 g | 94% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 734 mg | 32% | |
| Total Carbohydrate | 12.4 g | 5% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 7.1 g | ||
| Protein | 83.3 g | 167% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1129 mg | 24% | |
*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.
