How to Make Memphis Style Ribs
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When making Memphis Style Ribs, it’s all about the dry rub. The spice blend rub of pepper and spices is your source of flavor since this is a rib that doesn’t rely on a BBQ sauce. A light mop sauce of vinegar is most often used during grilling or smoking, but sometimes I also like to use apple juice and another sprinkle of the dry rub on top just before slicing.
Today’s post is the second in my new Ribs Series. Did you know that the two most commonly sold types of ribs are baby back ribs and St. Louis-style spareribs?
Memphis style ribs are typically spareribs cut St. Louis style.
St. Louis style spareribs are trimmed into a more rectangular shape, compared to a long slab, by cutting away the hard breastbone and cartilage.
(Image credit: Christine Gallary)
I believe the true, hardcore way to make these would be to remove the membrane on the backside and drop these on the grill. Hit them with mop sauce and just before serving sprinkle on that dry rub.
The Memphis style is a no sauce, dry rib in the fact that there is no BBQ sauce served on them. By no means does that mean these juicy ribs are dry!
For my Memphis style ribs I like to use my Basic BBQ Dry Rub, My Dry Rub for Pork Ribs, or if smoking these my Dry Rub for Smoked Pork Ribs, but feel free to use your favorite. A serious rubbing before indirect grilling is what I do. I want maximum flavor.
I also use a apple cider vinegar with a bit of the dry rub mixed in to wet the ribs as they grill or smoke. This is what’s called the mop sauce. This will deliver a wonderful tangy flavor to the finished rib, but if you like it on the sweet side, you can also use apple juice mixed with the dry rub.
Look at these nice and juicy ribs, seasoned perfectly with a slight red, smoke ring on the outside and all those spices adhered to the rendered rib meat!
No BBQ sauce necessary for these, just an appetite and maybe some of my Classic Potato Salad, Bacon Mac and Cheese Casserole, or this Cold Tarragon Broccoli Salad and a cold drink of choice!
What to do with any leftovers?
If there are any leftover ribs, I typically make my BBQ Pork with Cheesy Grits. Leftover pork ribs get shredded and simmered in your favorite BBQ sauce and top creamy, cheesy grits for a Southern inspired dinner that’s sure to satisfy.
For other ribs recipes, try my How to Make Baby Back Ribs, or these Sweet and Sour Sticky Ribs. Enjoy!
How to Make Memphis Style Ribs
Ingredients
- 2 racks baby back ribs or St. Louis-cut spare ribs (4-5 lbs total)
Dry Rub
- 2 tbsp fennel seeds (See Note 1)
- 2 tsp cumin seeds (See Note 1)
- 1 tbsp coriander seeds (See Note 1)
- 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
Mop Sauce
- 1 cup apple cider vinegar (See Note 2)
- 1 tbsp dry rub
- 3 tbsp butter melted
Instructions
- Toast the fennel, coriander and cumin seeds in a sauté pan until fragrant and oils have been released. Grind in a spice grinder until in powder form. Feel free to use ground spices if you prefer, but use a 1/2 tsp LESS of each.
- In a small bowl whisk together the toasted/ground spices and all remaining dry rub ingredients. Set aside. Whisk together the mop sauce ingredients. Set aside.
- Peel membrane off from the back of ribs. Apply 3/4 of the dry rub all over both sides of the ribs. Reserve 1/4 of dry rub to apply before slicing after cooked.
- Let sit for 30 minutes minimum (or 8 hours, covered and refrigerate overnight).
For Low and Slow:
- Preheat gas grill or smoker to 225°F. Add smoker chips per manufacturer's instructions if using. Set up the grill for indirect grilling (See Note 3).
- Place the racks, bone side down on the grill, close the lid. Let the ribs cook for about 4 to 5 hours for baby backs or 5 to 6 hours for spare ribs, brushing with mop sauce every 15 minutes.
- Brush once more with mop sauce and remove from grill and sprinkle with one more round of the dry rub. Let rest 5 minutes. Slice and serve immediately.
If short on time:
- Preheat gas grill or smoker to 325°F. Add smoker chips per manufacturer's instructions if using. Set up the grill for indirect grilling (See Note 3).
- Place the racks, bone side down on the grill, close the lid. Let the ribs cook for about 1 1/2 hours for baby backs and 2 hours for spare ribs, brushing with mop sauce every 15 minutes.
- Brush once more with mop sauce and remove from grill and sprinkle with one more round of the dry rub. Let rest 5 minutes. Slice and serve immediately.
For the Oven:
- Preheat oven to 325°F.
- Place the ribs, bone side down, on top of a wire rack set in an aluminum foil lined baking tray and bake for 2 1/2 to 3 hours for spare ribs or 1 1/2 to 2 hours for baby back ribs. Halfway through, cover ribs with aluminum foil to protect them from drying out.
- In the last hour of baking, baste the top of each rack with mop sauce every 15 minutes. At this point they should be tender enough to pull apart with your fingers. You want the ribs to have an internal temperature of 145°F. Sprinkle with one more round of the dry rub. Let rest 5 minutes. Slice and serve immediately.
Notes
- If you are not using whole spices, use a 1/2 tsp LESS of each. These are optional spices.
- For a sweeter mop sauce substitute apple juice for the apple cider vinegar.
- Grill using indirect heat: For gas grill do the 2 Zone set up which is either half the grill is lit to achieve desired temperature and the meat is placed on opposite side, or have sides lit leaving the center NOT on or lowest temperature. To grill using indirect heat on a charcoal BBQ or smoker ignite charcoal and place it to one side of the grill, creating a space for the food or the center with meat you’re cooking not directly over those lit coals. Typically use a drip pan under the meat to avoid any flareups.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I added a tablespoon of instant coffee too, great flavour even though I did them in the oven they were great
Excellent, love the coffee add idea, too!
Falling off of the bone and licking my fingers. SUCCESS!!!!
Should these be cooked on direct or indirect heat? Thanks!
Apologies Barb, updated recipe notes to reflect. YES, indirect!
Interesting spice choice. My husband is a born and bread Tennessee Volunteer and I have eaten the ribs all over the state including several places in Memphis. Love them!! I am however deathly allergic to fennel and cilantro (coriander) both and can eat the ribs just fine. I doubt that either of these are in traditional rubs or I would have had a fabulous trip to the hospital. The rub from his family has neither and tastes spot on to all of the great BBQ houses….. Otherwise its very similar to our recipe.
Hi Christie! One of the things I love about ribs is that there are so many different kinds of rubs and sauces to choose from. Like I mentioned in the post, “For my Memphis style ribs I like to use my Basic BBQ Dry Rub, My Dry Rub for Pork Ribs, or if smoking these, my Dry Rub for Smoked Pork Ribs, but feel free to use your favorite.” so by all means use whatever rub suits your needs.
Thanks for stopping by and I hope to one day come back and visit more BBQ houses like I did a few years ago in Memphis, Nashville, Franklin and Lynchburg. Cheers!
I’ve lived in Memphis for 30 years. The spice blends used in local joints are diverse as the the neighborhoods they serve. While there are ingredient and flavor commonalities, like with any regional recipe, there is no single “Memphis rub.” I’ve tasted local rubs with both fennel and coriander, the latter being quite common – I use it in a couple of my own rubs. The amounts are very small, however. Interesting note about your allergy. I will keep that in mind for my own guests.
These ribs are absolutely fantastic! The spices are so wonderful and the pork meat came out so tender! I love barbeque sauce but sometimes it can overpower the taste of the pork and is high in sugar. Not this recipe!!
These ribs are so flavorful there is no need for any sauce to dip them in. This recipe is Low Carb, Paleo and GF! A winner for me and the family!
Thanks so much Mary, glad I could cover the bases for you and I didn’t even know! Low carb, Paleo and GF! 🙂 You’re the BEST!
I need these in my life!!
Thanks Karly, I could, and do, eat ribs year round! 🙂
THESE ARE INCREDIBLE, TRUST ME ON THAT.
Thanks official taste tester! 🙂
I’m all about Memphis Style ribs – much prefer an intense dry rub to sticky sweet ribs (though I won’t turn down either, haha). Gorgeous photos and I can’t wait to try these!
I’m with you – Memphis is my favorite way with ribs! Thanks Marissa!
So here’s the deal….my number one choice for a quick dinner as a result of time spent in Costco is (their) ribs. I love them. But not more than I love this recipe! We got a smoker last year and I’ll be anxious to cook these babies up!
I hope you guys give this a try Annie. I actually just noticed the ribs at Costco as I always pick up a rotisserie chicken. Where have those been all this time? Needless to say these are fantastic, especially if you smoke them.
I want to grab those ribs right through my screen, Kevin!! Love how you used apple cider vinegar (huge vinegar fan) and all those suggestions of salads sounds like it would be the BEST kind of dinner! Can’t wait to give these a go! Pinned! Hope you’re having an awesome week!
Then my job is done Dawn, thanks! 🙂