Memphis Ribs

Experience the smoky, melt-in-your-mouth perfection of Memphis Ribs, a classic barbecue recipe that turns two racks of pork spare ribs into a masterpiece of tender, flavorful meat. This recipe features a bold dry rub made with brown sugar, paprika, garlic powder, and a touch of cayenne pepper for a perfect balance of sweetness, smokiness, and spice. Slow-cooked over hickory wood chips at a steady 250°F, these ribs are spritzed hourly with a tangy apple cider vinegar and apple juice mixture to lock in moisture and enhance the robust flavor. Whether prepared in a smoker or on a grill, these ribs are wrapped in foil for the final stretch of cooking to achieve that desirable fall-off-the-bone tenderness. Serve these succulent ribs with or without your favorite barbecue sauce for the ultimate taste of Memphis-style barbecue. Perfect for a summer cookout or any special gathering, these ribs are sure to be the centerpiece of your table.

Nutriscore Rating: 61/100

Prep Time:30 mins

Cook Time:300 mins

Total Time:330 mins

Servings: 6

Ingredients

• 2 racks Pork spare ribs
• 4 tablespoons Brown sugar
• 2 tablespoons Paprika
• 1 tablespoon Salt
• 1 tablespoon Black pepper
• 1 tablespoon Garlic powder
• 1 tablespoon Onion powder
• 1 teaspoon Cayenne pepper
• 1 teaspoon Dry mustard
• 1 cup Apple cider vinegar
• 1 cup Apple juice
• 2 cups Hickory wood chips (optional, for smoking)

Directions

Step 1

Preheat your grill or smoker to 250°F (121°C). If using wood chips for smoking, soak them in water for 30 minutes beforehand.

Step 2

Prepare the dry rub by combining brown sugar, paprika, salt, black pepper, garlic powder, onion powder, cayenne pepper, and dry mustard in a small bowl. Mix well.

Step 3

Remove the membrane from the back of the pork spare ribs by sliding a knife under it and pulling it off with a paper towel for grip.

Step 4

Generously coat both sides of the ribs with the dry rub, pressing it into the meat with your hands to ensure it sticks.

Step 5

If using a smoker, drain the hickory wood chips and place them in the smoker box or directly onto the charcoal. If grilling, create a two-zone fire by placing coals on one side for indirect cooking.

Step 6

Place the ribs bone-side down on the cooler side of the grill or in the smoker. Close the lid and cook for approximately 3 hours, maintaining a temperature of 250°F (121°C).

Step 7

Combine apple cider vinegar and apple juice in a spray bottle. Every hour, generously spritz the ribs with this mixture to keep them moist.

Step 8

After 3 hours, wrap the ribs tightly in aluminum foil and return them to the grill or smoker. Cook for an additional 2 hours.

Step 9

Carefully remove the foil and check for tenderness. The ribs are done when the meat pulls away easily from the bones and the internal temperature is around 190°F (88°C).

Step 10

Optional: For a slightly crispy exterior, place the unwrapped ribs back on the grill for 10-15 minutes before serving.

Step 11

Let the ribs rest for 10 minutes, then slice them and serve as-is or with your favorite barbecue sauce on the side.

Nutrition Facts

Serving size	3049.9 grams (3049.9g)

Amount per serving	% Daily Value*
Calories	6369

Total Fat 471.40g	604%
Saturated Fat 170.60g	853%
Polyunsaturated Fat NaNg
Cholesterol 1760mg	587%
Sodium 8803mg	383%
Total Carbohydrate 91.70g	33%
Dietary Fiber 9.50g	34%
Total Sugars 66.00g
Protein 413.80g	828%

Vitamin D 880IU	4400%
Calcium 599mg	46%
Iron 29mg	159%
Potassium 5231mg	111%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.7%

Protein: 26.4%

Carbs: 5.9%