This Memphis style rib recipe is one of the best eating ribs around. You will be proud to serve them to your friends and family. A rib recipe you have to try at least once… Although after you try this cook, you will probably want to repeat the experience…

Memphis Style Rib Recipe (Dry Rubbed Ribs)

You don’t need much for this recipe: just some baby back ribs, hickory wood and a paprika based rub.

Prepare the ribs by washing them and removing the membrane. If you are not sure how to do this (and for some additional prep tips, check this guide out).

After your ribs are ready, give them a generous coating of dry rub. Usually you would use a binder (oil or mustard) to make the rub stick. This time it’s not necessary, as the rub will sit on the ribs for several hours.

After getting the ribs rubbed really good on both sides, place them in the fridge for 3.5 hours. At the 3.5 hour mark, fire your smoker up and pull your ribs out so they can come up to room temp. You always want to make sure your ribs – or any meat you smoke – is at room temp before it”s placed on the smoker. Preheat to 250°F. Throw in a couple pieces of hickory wood with the charcoal for that smoky flavor.

Once the smoker is hot and the ribs reach room temp, place the meat on the smoker.

This method does not require wrapping. You will, however, have to baste the ribs- on the 1.5 hour mark, and every 45 minutes after that. Use your favorite BBQ sauce.

With a stable cooking temperature it takes around 4.5 hrs to get the ribs perfectly tender (where they have a great snap without being over-cooked).

When the ribs are ready, give them a last (light) coating of the paprika rub before serving.


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