How to Make Memphis Style Ribs
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 40 mins
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Servings
6 servings
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Calories
1021 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
American
How to Make Memphis Style Ribs
Description
This recipe for Memphis Style Ribs involves preparing a spiced dry rub using toasted and ground fennel, cumin, and coriander seeds mixed with brown sugar, paprika, garlic and onion powders, and other seasonings. The ribs are trimmed of their membrane and coated generously with most of the rub, then rested for at least 30 minutes or refrigerated overnight to deepen flavor.
The ribs are cooked on a smoker or grill set up for indirect cooking at about 225°F. They are placed bone side down and cooked slowly for several hours — about 4-6 hours depending on cut — while being brushed every 15 minutes with a mop sauce made from apple cider vinegar, butter, and some dry rub. This method creates tender ribs with a flavorful crust and balanced tanginess from the sauce.
Cooking to a temperature well above standard pork safety levels (195°F–200°F) ensures the collagen breaks down into gelatin, resulting in a tender, fall-apart texture that is characteristic of Memphis style ribs. The recipe includes tips on indirect grilling setup and variations in spice amounts if pre-ground spices are used.
Ingredients
- 2 baby back ribs 4-5 lbs total, or St. Louis-cut spare ribs
Dry Rub
- 2 tbsp fennel seeds (See Note 1)
- 2 tbsp cumin seeds (See Note 1)
- 1 tbsp coriander seeds (See Note 1)
- 1/2 cup brown sugar
- 2 tbsp salt
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne pepper ground
- 1 tbsp black pepper
- 1 tbsp oregano dried
- 1 tbsp mustard powder dry
Mop Sauce
- 1 cup apple cider vinegar (See Note 2)
- 1 tbsp dry rub
- 3 tbsp butter melted
Instructions
- Toast the fennel, coriander and cumin seeds in a sauté pan until fragrant and oils have been released. Grind in a spice grinder until in powder form. Feel free to use ground spices if you prefer, but use a 1/2 tsp LESS of each.
- In a small bowl whisk together the toasted/ground spices and all remaining dry rub ingredients. Set aside. Whisk together the mop sauce ingredients. Set aside.
- Peel membrane off from the back of ribs. Apply 3/4 of the dry rub all over both sides of the ribs. Reserve 1/4 of dry rub to apply before slicing after cooked.
- Let sit for 30 minutes minimum (or 8 hours, covered and refrigerate overnight).
For Low and Slow:
- Preheat gas grill or smoker to 225°F. Add smoker chips per manufacturer's instructions if using. Set up the grill for indirect grilling (See Note 3).
- Place the racks, bone side down on the grill, close the lid. Let the ribs cook for about 4 to 5 hours for baby backs or 5 to 6 hours for spare ribs, brushing with mop sauce every 15 minutes.
- Brush once more with mop sauce and remove from grill and sprinkle with one more round of the dry rub. Let rest 5 minutes. You're looking for an internal temperature of 195°F. Slice and serve immediately.
If short on time:
- Preheat gas grill or smoker to 325°F. Add smoker chips per manufacturer's instructions if using. Set up the grill for indirect grilling (See Note 3).
- Place the racks, bone side down on the grill, close the lid. Let the ribs cook for about 1 1/2 hours for baby backs and 2 hours for spare ribs, brushing with mop sauce every 15 minutes.
- Brush once more with mop sauce and remove from grill and sprinkle with one more round of the dry rub. Let rest 5 minutes. You're looking for an internal temperature of 195°F. Slice and serve immediately.
For the Oven:
- Preheat oven to 325°F.
- Place the ribs, bone side down, on top of a wire rack set in an aluminum foil lined baking tray and bake for 2 1/2 to 3 hours for spare ribs or 1 1/2 to 2 hours for baby back ribs. Halfway through, cover ribs with aluminum foil to protect them from drying out.
- In the last hour of baking, baste the top of each rack with mop sauce every 15 minutes. At this point they should be tender enough to pull apart with your fingers. You want the ribs to have an internal temperature of 195°F. Sprinkle with one more round of the dry rub. Let rest 5 minutes. Slice and serve immediately.
Notes
- Use indirect heat on the grill by lighting one side only or setting charcoal to one side, placing the ribs away from direct flames to prevent flare-ups.
- If using ground spices instead of whole, reduce each by 1/2 teaspoon to avoid overpowering.
- Substitute apple juice for apple cider vinegar in the mop sauce for a sweeter finish.
- Cook ribs to an internal temperature of 195°F to 200°F for tender, fall-off-the-bone texture, beyond the standard pork safety temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 1021 kcal
% Daily Value*
| Calories | 1021kcal | 51% |
| Carbohydrates | 25g | 8% |
| Protein | 89g | 178% |
| Fat | 60g | 92% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 350mg | 117% |
| Sodium | 1376mg | 57% |
| Potassium | 1664mg | 35% |
| Fiber | 3g | 12% |
| Sugar | 18g | 36% |
| Vitamin A | 1530IU | 31% |
| Vitamin C | 1.1mg | 1% |
| Calcium | 189mg | 19% |
| Iron | 6.3mg | 35% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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