Memphis Style Ribs: Perfect Recipe to a Cult Classic

Memphis-style ribs are the go-to grill for a light afternoon meat snack or a full evening meal. The easy process involved in making it also makes it travelers delight.
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Last updatedLast updated: September 09, 2021
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If you care for good grilled meat, then you would love the Memphis-style ribs. It can come as a wet, super soft, and delicious barbecue, or it could be the richly infused flavored dry ribs. Usually, every chef creates their ‘secret’ recipe with the help of a special ingredient. However, the primary ingredient for a great Memphis-style rib is the delicious mix of black pepper, cayenne pepper, paprika, garlic, onion, a dash of brown sugar to sweeten it, and of course, the pork ribs itself. To get super spicy, munchy ribs, you may have to double the rub in the ribs. 

The first time before placing the meat in the grill and the second time after cooking. What you get with the double infusion is a super spicy rib with an intensely delicious flavor without overwhelming the pork’s natural taste. While the wet version of the Memphis-style ribs is a full option, the Memphis-style dry pork ribs will be our focus for this article.

What are Memphis-style dry pork ribs?

The Memphis traditional dry pork Trusted Source Memphis-style barbecue - Wikipedia After World War II, barbecue became a viable commercial venture in Memphis. Small restaurants, known as “joints”, began to open with a purpose-built pit for slow-cooking the meat. en.wikipedia.org rib is designed to be the highlight of any day’s grilling section. It is usually cooked with indirect heat to ensure the ribs get done and retains the smoky, tangy flavor. To get the Memphis style dry pork rib, you will need your clean smoke, your favorite rib, and of course, the super spicy dry rub seasoning with your secret ingredients to give it the eyes popping and mouth-watering oh-la-la effect.

Recipe

The variations with which you can achieve delicious Memphis dry ribs are seemingly limitless. With each chef bringing in and adding their uniqueness to the rub. There are several recipes to choose from when making your Memphis dry ribs. This here is a simple way to make a delicious, intensely flavored Memphis dry pork rib, especially if you are on a road trip. For this recipe, you would need a dry rub seasoning, Coleman portable stand-up grill, the mop, and of course, the ribs.

Ingredients

To prepare your Memphis dry rib, you have to decide which type of ribs you will be using. You could go for the traditional long and fattier St. Louis style ribs, or you could opt for the shorter, curvier baby back ribs. Keep in mind, however, that the ribs in each rack are different. Either way, you are sure to get good taste. Although you should be warned, St. Louis takes a longer time to cook than the baby ribs. After deciding the type of ribs you will use, you’ll need the following ingredient list.

The Mop

  • ½ cup of white vinegar
  • ½ cup of water
  • ¼ cup of dry rub

The Dry Rub

  • A small bowl 
  • 1/3 cup of paprika
  • 3 tablespoons of chili pepper
  • 2 teaspoons of dried thyme
  • 2 teaspoons of dried oregano
  • 1 teaspoon of mustard powder
  • 1 teaspoon of celery seed
  • 1 teaspoon of onion powder
  • 3 teaspoons of grounded black pepper
  • ¼ cup of brown sugar (for sweetening)
  • 2 tablespoons of coarse salt
  • 1 tablespoon of grounded garlic
  • 2 teaspoons grounded allspice

Step-by-step guide

Step 1: Prepare the Dry Rub 
Memphis Style Ribs: Perfect Recipe to a Cult Classic

  1. Mix all the dry ingredients such as thyme, chili pepper, paprika, oregano, mustard powder, celery seed, onion powder, black pepper, garlic, salt, and brown sugar in the small bowl thoroughly.
  2. Pack it in an air-tight container and set it aside.

Step 2: Prepare the Mop

Thoroughly mix the required quantity of the dry mop, the white vinegar, and water in the bowl. Put it aside.

Step 3: Prepare the Smoker

Put your favorite chunks of wood in the smoker/grill. Maintain the temperature to be between 250°F to 275°F.

Step 4: Prepare the Rib
Memphis Style Ribs: Perfect Recipe to a Cult Classic

  1. Peel off the first skin membrane on the back of your ribs.
  2. Trim away the excess pieces of fat on the ribs.
  3. Brush both sides of your ribs with the mop and add a dry rub on it.
  4. Press the seasoning in on both sides with your hands.
  5. Ensure you do not rub it. Rubbing could mess with the textured rib skin.

Step 5: Grill Trusted Source The heat is on: how to barbecue every food perfectly – from steak to fish to tender veg | Barbecue | The Guardian The biggest mistake home barbecuers make, by common consent, is cooking their food at too high a temperature. The best way around this is to set up your barbecue for two-zone cooking. www.theguardian.com the Ribs

  1. Place your ribs carefully in the opposite direction of the heat. This will prevent direct heating and will make allowance for the rib to properly grill. If you have a portable wood pellet grill, you can get the perfect temperature with the aid of its thermometer.
  2. Check for any sign of sizzling; your ribs shouldn’t sizzle. If there is a sizzle, just lower the grill’s or smoker’s heat till it cools down.
  3. Close the barbecue grill and allow the ribs to cook for an hour.
  4. Check back in an hour and turn the rib to the other side. This will allow both sides to cook equally.
  5. Keep doing this every hour till your desired tenderness is achieved.

Final thoughts

The Memphis-style rib is unique in taste and feel. It is super easy to make, and the flavor, absolutely delicious! This great recipe here will make for a mouth-watering snack for lunch or evening gatherings or even a dinner date.

References

1.
Memphis-style barbecue - Wikipedia
After World War II, barbecue became a viable commercial venture in Memphis. Small restaurants, known as “joints”, began to open with a purpose-built pit for slow-cooking the meat.
2.
The heat is on: how to barbecue every food perfectly – from steak to fish to tender veg | Barbecue | The Guardian
The biggest mistake home barbecuers make, by common consent, is cooking their food at too high a temperature. The best way around this is to set up your barbecue for two-zone cooking.
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