Memphis Style Ribs
The gorgeous state of Tennessee is known for several attractions: the Great Smoky Mountains, the Nashville music scene, and most importantly, Memphis barbecue. But, what is Memphis barbecue exactly? How is it different from just plain old barbecue? We’re so glad you asked. Memphis is one of the few Southern cities that can truly claim its own unique and widely recognized barbecue style. They have been famous for their ribs since the early 1920s, when John Mills, a barbecue legend, wooed visiting celebrities (like Bing Crosby) with his famous pit-cooked slabs. When it comes to Memphis barbecue, it absolutely must be of the pork variety, whether it's pork ribs, pork shoulder, or the whole hog itself. The other factor that makes it Memphis: the dry rub. Traditionally, Memphis barbecue is rubbed-down before cooking with a dry rub made with a variety of spices, herbs, and sugar.
Servings: 4
Ingredients
- 3 tablespoons Memphis dry rub
- 2 tablespoons salt
- 2 ½ tablespoons brown sugar
- ¼ cup distilled white vinegar
- ¼ cup water
- 1 rack St. Louis Cut Spare Ribs or baby back ribs
Instructions
Make the mop
- Whisk together vinegar, water, brown sugar, salt, and 1/8 cup of Memphis dry rub in a small bowl. Set aside.
Grill
- Brush ribs liberally with mixture just before putting on the grill.
- Turn grill to 325°F and place ribs over low heat.
- Cook the ribs for about 1 ½ hours for baby backs and 2 hours for St. Louis-cut ribs, brushing liberally with vinegar mixture every 15-20 minutes.
Serve
- Transfer ribs to a cutting board and brush once more with the vinegar mixture.
- Liberally coat ribs with remaining RawSpiceBar’s Memphis Dry Rub and let rest for 5 minutes.
- Slice ribs and serve immediately.