Authentic Memphis-Style Pork Ribs
Traditional Memphis-style pork ribs featuring a complex dry rub and vinegar-based mop sauce, slow-smoked to perfection. This recipe delivers tender, flavorful ribs with the authentic taste of Memphis barbecue.
Equipment
- Smoker any type will work, but offset or barrel smokers are traditional
- Spray bottle for applying mop sauce
- Meat thermometer instant-read preferred
- Aluminum foil
- Mixing Bowls for preparing rub and mop sauce
Ingredients
Dry Rub
- ¼ cup paprika
- ¼ cup dark brown sugar
- 2 tablespoons black pepper freshly ground
- 1 tablespoon salt
- 1 tablespoon celery salt
- 2 teaspoons garlic powder
- 2 teaspoons dry mustard
- 2 teaspoons cumin
- 1 teaspoon cayenne pepper
Mop Sauce
- 1½ cups apple cider vinegar
- 2 cups apple cider
- 2 bay leaves
- 4 cloves garlic finely minced
- 3 tablespoons hot sauce
- 1 tablespoon salt
Ribs
- 4 racks pork ribs St. Louis style or baby back, membrane removed
- 2 tablespoons yellow mustard for binding rub
Instructions
- Mix all dry rub ingredients thoroughly in a bowl. Set aside.
- Combine all mop sauce ingredients in a saucepan. Bring to a simmer, then remove from heat and let cool.
- Remove membrane from back of ribs. Pat ribs dry with paper towels.
- Apply a thin layer of yellow mustard to both sides of ribs, then coat generously with dry rub mixture.
- Wrap ribs in plastic wrap, then aluminum foil. Refrigerate for 4 hours or overnight.
- Preheat smoker to 225-250°F. Add hickory wood chunks or chips for smoke.
- Remove ribs from refrigerator 30 minutes before smoking. Unwrap and place on smoker.
- After first hour, begin applying mop sauce every 30-45 minutes.
- Smoke for 5-6 hours total, maintaining temperature between 225-250°F.
- Ribs are done when meat pulls back from bones and internal temperature reaches 195-203°F.
- Let rest 10-15 minutes before cutting between bones to serve.
Notes
For best results, maintain consistent smoking temperature and avoid opening smoker too frequently. The key to great Memphis ribs is patience and maintaining moisture with the mop sauce.