Memphis Style Ribs
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Ribs are what most people think of when you mention BBQ. This recipe comes from Meathead at Amazing Ribs. Ribs can be easy to overcook (too dry) or undercook (too chewy) so they can require a lot of attention. Unless you use a Pit Barrel Cooker, then you can pretty much go by time because the temp is so steady. If you are doing 4 racks or less in the Pit Barrel, I would cut them in half before hanging them (i.e. use 8 hooks) so that a long end doesn’t dangle right on top of the coals giving you charcoal at the end.
3 ingredients is all you need:
Memphis Style Ribs
Category
BBQ/Grilling
Persons
8
Serving Size
1/2 rack
Prep Time
2 hours
Cook Time
5 hours
Total Time
7 hours
Ingredients
- St Louis style Ribs (1 rack/3 people)
- or Baby back ribs (1 rack/2 people)
- Pork Rub
- BBQ Sauce
Instructions
- Rinse and trim the ribs. Remove the back membrane by starting it with a butter knife and fingers, and then pulling with a paper towel when there is enough to hold on to.
- Coat the ribs with a thin layer of vegetable oil. Rub the ribs with the pork rub and let them sit for an hour.
- Smoke for 1-2 hours, and then grill at 225o over indirect heat and a water pan. Apple juice can be used in the water pan for extra flavor. St. Louis style ribs will take 4-5 hours after smoking, Baby back ribs will take 2-3 hours after smoking.
- To check for doneness, pick up the ribs with tongs and give them a gentle bounce; if the surface cracks they are done.
- Gently paint both sides of the ribs with your favorite BBQ sauce, and put them back over high direct heat to caramelize the sauce.