by Chris Johns | Updated: September 19, 2024

Hey there, fellow BBQ enthusiasts! Chris here from BBQ Report, and today we’re diving into one of my absolute favorite styles of ribs – Memphis-style. Now, I’ve been smoking meat for over two decades, and I can tell you, there’s something special about the way they do ribs in Memphis.

What Are Memphis-Style Ribs?

Let me break it down for you. Memphis-style ribs are all about enhancing that beautiful pork flavor. Here’s what makes them unique:

• A flavorful dry rub that’s applied before cooking
• A tangy mop sauce used during cooking for moisture and flavor
• Slow smoking over low heat for that perfect tenderness
• Usually pork ribs – either baby backs or St. Louis style
• BBQ sauce is served on the side, not on the ribs

Trust me, once you try these, you’ll understand why Memphis is famous for its ribs!

The Memphis Dry Rub and Mop Sauce Combo

Now, I could go on for hours about dry rubs and mop sauces, but the Memphis style is something special. The dry rub is a perfect balance of sweet, savory, and just a touch of heat. The mop sauce? It’s tangy, thin, and designed to keep your ribs moist during that long smoke. I’ve spent years perfecting my recipes, and I’ll share them with you at the end of this article. They’re so good, you might want to make extra to keep on hand!

Preparing Your Ribs

Alright, let’s get down to business. Here’s how I prep my ribs for that Memphis magic:

1. First things first – get that membrane off the back. It’s a game-changer for texture.
2. Trim any excess fat, but don’t go overboard. A little fat means flavor!
3. Now, get generous with that dry rub. I mean really coat those ribs!
4. Wrap ’em up and let them sit in the fridge for at least 4 hours, but overnight is even better.

Smoking Memphis-Style

This is where the magic happens, folks. Here’s how I smoke my Memphis-style ribs:

1. Get your smoker steady at 225°F. Patience is key here.
2. I like to use hickory or oak for that classic flavor, but feel free to experiment.
3. Plan on about 5-6 hours for baby backs, or 6-7 for St. Louis style.
4. After the first hour, start basting with your mop sauce every 30 minutes. This is crucial for building flavor and keeping the ribs moist.
5. You’ll know they’re done when the meat starts pulling back from the bones and hits about 195°F internally.
6. Right before serving, hit ’em with another light coating of that dry rub for an extra flavor boost.

FAQs and Pro Tips

Over the years, I’ve fielded a lot of questions about Memphis-style ribs. Here are some of the most common:

Q: Do I have to use a smoker?
A: While smoking is traditional, you can get pretty close in an oven. Cook at 275°F for about 3 hours, wrapped in foil, basting occasionally with the mop sauce.

Q: Baby back or St. Louis style ribs?
A: Both work great! St. Louis style are more traditional, but I say go with what you like.

Q: How do I know when they’re done?
A: The ol’ bend test works well – pick up the rack with tongs, and if it bends easily and starts to crack, you’re good to go.

And here are a few of my personal pro tips:

1. Don’t rush it. Low and slow is the name of the game.
2. A good meat thermometer is your best friend.
3. Let those ribs rest for 10-15 minutes before cutting. It makes a difference!
4. If you do serve sauce, put it on the side. Never on the ribs themselves!
5. Keep that mop sauce handy – it’s the key to moist, flavorful ribs.

The Ultimate Memphis-Style Rib Recipes

Alright, I’ve kept you waiting long enough. Here’s my tried-and-true Memphis-style dry rub and mop sauce recipes. I’ve been tweaking these for years, and I think I’ve finally nailed it:

Mouth Watering Memphis Style Ribs Recipe

The Memphis Style rib is one of the most popular styles of rib preparation. It has a blend of barbecue tradition and flavorful seasonings.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 5 hours hrs

Ingredients

  

For the mop sauce

• 1 ½ cups cider vinegar
• 2 cups apple cider
• 2 bay leaves
• 4 cloves garlic, finely minced
• 3 tbsp hot sauce
• 1 tbsp salt
• ¾ cup BBQ Rub, recipe follows

For the rub

• ¼ cup paprika
• ¼ cup dark brown sugar
• 2 tbsp black pepper
• 1 tbsp salt
• 1 tbsp celery salt
• 2 tsp garlic powder
• 2 tsp dry mustard
• 2 tsp cumin
• 1 tsp cayenne pepper

Instructions

 

Preparing the ribs

• Wash the ribs and blot dry with paper towel.
• Place the ribs meat-side up.
• Cut the line of fat on the base of the ribs to remove the cartilaginous rib tips.
• Flip the meat over and cut off the flap of meat on the inside of the ribs. This is not essentially but will help prevent them from burning.
• Remove the membrane on the back of each rack of ribs. You can use your fingers to pull it off but sometimes it's easier to use a paper towel or a dishtowel to get a secure grip.
• Combine the ingredients for the rub and mix well. Liberally rub the ribs on both sides with the mixture.
• Wrap each rib in plastic wrap then aluminum foil and let marinate for at least 4 hours, but over night is best.

Preparing the smoker

• Presoak your wood chips in water for roughly an hour.
• Place a drip pan in the center of your smoker with plenty of water.
• A charcoal chimney is best to get your coals started. Once you have hot coals spread them out and put a health amount of your chips down.

Smoking the ribs

• Place aluminum foil on the rack before placing the ribs down and another loose piece on top of the ribs.
• Place the ribs on the smoker over the drip pan and cover the smoker.
• Start basting with the mop sauce after 30 minutes, basting every 20-30 minutes. You will need to replenish the coals and wood chips form time to time as needed.
• The ribs are done when the meat is very tender and it has shrunk back from the ends of the bones. At temperatures ranging from 200-250 your ribs should take roughly 4-5 hours however every smoker is different.

Notes

Cut each slab between the rib bones and serve with your favorite barbecue sauce on the side.

And there you have it, folks! With this guide, you’ll be making Memphis-style ribs that’ll have your neighbors lining up at your backyard. Remember, BBQ is all about patience, practice, and passion. Don’t be afraid to experiment and make it your own.

Happy smoking, and as we say here at BBQ Report, may your smoke always be thin and blue!

Chris Johns is the founder of BBQ Report® and has been an avid barbecue fan for over 20 years. His mission is to make grilling and smoking the best food possible easy for everyone. And each year, he continues to help more people with grilling, smoking, and barbecue recipe recommendations.