Memphis Dry Ribs
Memphis dry ribs run on rub, not sauce. Pull the membrane, hit them with a paprika-forward dry rub, smoke at 250F on hickory for 4 to 5 hours, mop light with vinegar, and re-dust at the end. They are done when they bend and the bark cracks.
- Method
- Low and slow smoke
- Total time
- 5 hr
- Target internal temp
- 200F, bend test is king
- Gear
- Offset smoker, hickory, Folding Tongs
- Difficulty
- Medium
- Serves
- 4
Ingredients
- 2 racks St. Louis or spare ribs
- For the rub: 1/4 cup paprika, 2 tablespoons brown sugar, 1 tablespoon salt, 1 tablespoon black pepper, 2 teaspoons garlic powder, 1 teaspoon cayenne
- For the mop: 1 cup apple cider vinegar, 1/4 cup water
- Hickory wood
The Cook
- 01
Flip the ribs and pull the membrane off the bone side. Get a corner up with a knife and peel it with a paper towel.
- 02
Coat both sides heavy with the Memphis dry rub. Reserve a couple tablespoons for the end.
- 03
Run the offset at 250F with hickory.
- 04
Lay the ribs on, meat side up.
- 05
After the first 2 hours, start mopping light with the vinegar mix every 45 minutes. Failure point: soak them and you wash off the rub, so mist or brush light, do not flood.
- 06
Cook 4 to 5 hours total.
- 07
In the last few minutes, dust the ribs with the reserved rub so it sticks to the moist bark.
- 08
Pull with the Tongs and rest 10 minutes. No sauce.
Doneness
Lift a rack from one end with the Tongs. It should bend and the bark should crack across the top, around 200F internal between the bones.
Pro Tip
Do not skip pulling the membrane. Leave it on and the rub never penetrates the bone side and the ribs eat tough and rubbery.
Questions
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