How To Make Memphis-style Pork Ribs

The ribs that put Memphis on the map for its own barbecue style. These are succulent, delicious, ignore-your-friends-and-eat-the-whole-rack sort of ribs that will keep you wanting more. In this article, we’ll share how to make your own dry rub (that’s right not marinade), mop sauce, and show you how to cook them using the oven or traditional low and slow smokers or grills. Time to dig into my favorite of Memphis food.

What Makes Ribs “Memphis-Style”

Memphis-style ribs are, personally, my absolute favorite way of cooking ribs. What makes them Memphis-style is the use of a dry rub rather than a typical sauce-based marinade. There’s something about the way the dry-rub deeply seasons the meat that just makes it sing, with a deeper, smokier flavor that just makes you reach for another time and time again.

You might worry that the lack of sauce in the marinade will let the ribs dry out, but I can assure you that they’re still just as succulent, especially with the mop sauce applied during the process.

How To Make Memphis-Style Ribs In Oven

To get your own sets of Memphis-Style ribs first you’ll need to combine your spice rub. Remember, we’re going to be using a rub rather than a sauce-based marinade, that’s what makes them Memphis-Style. Feel free to experiment with your own rub style and ingredients, as you make ribs more and more you’ll quickly learn what you do and don’t like.

So let’s focus on preparing your dry rib first:

Memphis-Style Ribs Dry Rub

• 2 tbsp fennel seeds
• 2 tsp cumin seeds
• 1 tbsp coriander seeds

I’ve separated out these first 3 because they need a bit of work before you can throw them into a mix with everything else. Seeds first should be toasted in a dry frying pan to release their oils and add a slightly smoky flavor to them. Then take all of the seeds and grind them up into a powder.

If you’re a traditionalist there’s the classic pestle and mortar, but trust me when I say your forearms will be sore later. There’s absolutely nothing wrong with using an electric spice grinder. In fact, you’ll likely get a more uniform powder without larger pieces remaining of seed husk.

If you’re short on time there’s also no problem with substituting the seed variants for ground. Personally, I love the seeds. They take a bit more time and prep but the flavor is so much more intense and intriguing.

• 1/2 cup brown sugar
• 2 tbsp salt
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp black pepper
• 1 tbsp dried oregano
• 1 tbsp dry mustard
• 1 tsp ground cayenne

Combine all of these into a bowl and give a good mix, ensure that there are no lumps of spices by gently squashing with the back of a spoon. Once it’s all combined and you’re happy, it’s time to move on to the mop sauce.

Memphis-Style Ribs Mop Sauce

I know I said that Memphis-style doesn’t usually involve a sauce, but a little mop sauce during the cooking keeps the ribs succulent and moist throughout. The additional steam and evaporation process helps cook the ribs through, meaning your meat will just slide off the bone. Add this liberally throughout cooking, if you run out it’s easy enough to rustle up some more without too much hassle.

• 1 cup apple cider vinegar or you could use apple juice if you prefer a sweeter glaze
• 1 tbsp dry rub (from above)
• 3 tbsp melted butter

Combine all of the ingredients for the mop sauce in a bowl that you can easily have alongside your cooking area. I like to whisk this all together to ensure the dry rub properly combines with the butter and vinegar.

Preparing The Ribs

As mentioned above, you’ll want to get hold of some St. Louis-style spare ribs, but baby back ribs will serve the same purpose. In fact, any ribs you can get hold of will taste incredible. Just vary your cooking time accordingly. This recipe allows for around 4-5lbs of ribs.

For this recipe, I’ll assume you’ve been able to get St. Louis-style. The first step is going to be removing the membrane. It should come away fairly easily with a little teasing with a filleting knife, but with many racks I’ve worked with it peels off just using hands.

Once the membrane is removed take around ¾ of the dry rub and liberally apply it to both sides of the ribs. You’re looking for a nice, even coating without too much in one spot.

The next step varies depending on if you’re cooking them today or tomorrow. For today, leave them to sit for around 30 minutes. For tomorrow, you can cover them and refrigerate them overnight. Most smoker or grill users will go for the overnight option.

Cooking In The Oven

1. Get your oven preheated to 325°F.
2. Using a wire rack that has been lined with foil, set the ribs bone-side down.
3. Put the ribs into the oven. The cooking time varies here depending on the style of rib you’ve gone for. The spare ribs will typically take longer, around 2.5-3 hours. Baby back cooks much quicker and will only require 1.5-2 hours. Regardless of how long you’re cooking for, make sure to cover them with foil around halfway through to ensure that they don’t dry out.
4. The final hour of the cook is when you’ll be more involved. Have your mop sauce ready and baste each rack generously every 15 minutes.
5. You’ll know when the ribs are cooked as they’ll look like you could tear them apart with your fingers, but the safest way is to use a probe thermometer. If you can use one, you’re looking for an internal temperature of 145°F.
6. Remove from the oven and sprinkle with the remaining dry rub.
7. Rest for 5-15 minutes.
8. Serve with your choice of side or just straight up!

How To Make Memphis-Style Ribs In A Smoker or Grill

To cook in a smoker or grill, using the traditional low and slow method, follow everything listed above to prepare the ribs, rub and mop sauce, then follow the instructions below.

1. Get your smoker or grill to 225°F. At this point add your woodchips if using.
2. Set the ribs bone-side down onto the grill and close the lid.
3. The cooking time varies here depending on the style of rib you’ve gone for. The spare ribs will typically take longer, around 5-6 hours. Baby back cooks quicker and will only require 4-5 hours.
4. Throughout the entire process, you’ll need to tend to the ribs with your mop sauce. Baste each rack every 15 minutes.
5. You’ll know when the ribs are cooked as they’ll look like you could tear them apart with your fingers, but the safest way is to use a probe thermometer. If you can use one, you’re looking for an internal temperature of 145°F.
6. Give one final baste and sprinkle with the remaining dry rub.
7. Rest for 5-15 minutes.
8. Serve with your choice of side or just straight up!

Key Takeaways

If that doesn’t leave you wanting to head to the butcher immediately to get rubbing your own Memphis-style ribs I’m not sure what will. Trust me when I say you won’t be disappointed with the result. Be careful about sharing them with friends and family, they’ll be demanding more in the future. You can also check out wearememphis for more about Memphis style BBQ!

• Don’t forget that you can always mix up the dry rub ingredients to give it your own spin.
• Be liberal with the mop sauce to ensure the ribs don’t dry out during the cooking process.