Memphis Dry Ribs

Memphis style barbecue is great and unique in the fact they don’t use barbecue sauce. Ribs are seasoned and smoked uncovered through the whole process. To prevent the ribs from drying out during the cooking process, they are “mopped” with a mop sauce.

I know what you sauce folks are thinking: “No barbecue sauce?” That’s right. There’s no sauce needed on these ribs!

Here’s what you need:

2 back ribs

Bo B Q Memphis Rub

Mopping sauce:

8oz Apple Juice

4oz Red Wine Vinegar

4oz Vegetable Oil

2 Tablespoons of Bo B Q Memphis Rub

Directions:

Give the Memphis Style Dry Ribs a good coat of dry rub on both sides and let them rest for a few hours in the fridge. Set the ribs out at room temperature about 30 minutes prior to placing them on the smoker. Memphis Style Dry Ribs are slow smoked at 250 degrees for about 5 hours over charcoal & hickory wood.

After 1 ½ hrs of smoking, mop with mop sauce every 30-45 minutes to keep ribs from drying out.

At the 4 hour mark, start checking the ribs for tenderness. When you feel the rib bones start to tear or give a little, they’re done. 

Dust ribs with more Memphis Rub just before serving.