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Memphis Style Ribs

Here’s another great rib recipe all the way from Memphis. Memphis dry ribs are savory and spicy with a great smokey crust. If you are getting tired of the standard sweet rib and looking to branch out this recipe will do the trick.


2 racks of st louis ribs


1/2 to 1 tablespoon of cayenne (depending on spice level)

2 tablespoons of cumin

3 tablespoons of paprika

2 tablespoons of sugar

2 tablespoons of oregano

1 tablespoon of thyme

1 tablespoon of white pepper

1 tablespoon of black pepper

1 tablespoon of granulated garlic

1 teaspoon of mustard powder

1 teaspoon of onion powder

1 teaspoon of celery salt

2 1/2 tablespoons of salt

Mop Liquid

1/4 cup of olive oil

1/4 cup of apple cider vinegar

1/2 cup of water

3 tablespoons of rub mix



Start by prepping your ribs by removing the membrane from the underside. Next mix your rub together then your mop liquid. IMG_7139

IMG_7143Apply a medium to heavy coat of rub on your ribs let them sit for 10 min. IMG_7141Then place in the ribs in your GMG and smoke at 275f using a heavy pellet smoke like GMG Texas Blend pellet for 5-6 hours (using a second shelf will keep your ribs from getting to dark on the bottom). Make sure to keep them moist by mopping or basting with the mop liquid every hour.IMG_7149 When the ribs are getting close to the 5 hour mark start checking the tenderness¬†with a toothpick, it should go in with little to no resistance. IMG_7150After you’ve reached your desired tenderness remove and apply a second finishing coat of the rub to the top of the ribs. Let them rest for 10 min before slicing and enjoy!

Article Categories:
Pork · Recipes

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