Get ready to sink your teeth into these tender, smoky, dry-rubbed Memphis-style ribs—packed with bold flavor and that signature bark that’ll have you licking your fingers clean.

These Memphis-style ribs are all about that bold, smoky flavor and crave-worthy crust. Coated in a savory dry rub and slow-smoked to perfection, they deliver a beautiful balance of sweet, spicy, and smoky in every bite. No sauce needed—just that signature bark, a perfect smoke ring, and meat so tender it pulls right off the bone. Whether you’re firing up the smoker for a backyard BBQ or a weekend cookout, these ribs are a true Southern classic that always steal the show.

Feeds 4-6 people 

Prep time 15 minutes 

Cook time 5 hours

Why Memphis Style Ribs Work

The Dry Rub is Balanced and Bold: Memphis-style ribs are defined by their dry rub—a perfectly balanced blend of spices like paprika, garlic powder, onion powder, black pepper, cayenne, and brown sugar. This rub creates layers of flavor without overpowering the pork. It allows the natural taste of the ribs to shine while enhancing it with savory, sweet, and slightly spicy notes. Unlike saucy ribs, the dry rub forms a caramelized bark that’s packed with flavor in every bite.

Smoke is the Star of the Show: In Memphis BBQ, smoke isn’t just a cooking method—it’s an ingredient. Traditional Memphis-style ribs are cooked low and slow over hardwood (usually hickory), which infuses the meat with deep, smoky flavor. Because the ribs aren’t drowned in sauce, the smoke flavor stands out. It creates that perfect balance between sweet rub, savory pork, and wood-fired aroma that BBQ purists crave

The Texture is Perfectly Tender with a Bite: Unlike fall-off-the-bone ribs (which some argue are overcooked), Memphis-style ribs are cooked to a tender-but-not-mushy texture. They still have a slight bite to them, which gives a satisfying chew and showcases proper technique. This makes them ideal for backyard BBQ, competitions, or any cook who wants to show off precise pitmaster skills.

They’re Incredibly Versatile: Whether served dry (traditional) or “wet” with a light mop sauce, Memphis ribs are adaptable. You can dress them up with a finishing glaze, pair them with classic Southern sides, or keep them simple and let the rub do all the talking. Their versatility also makes them great for crowds—some like saucy ribs, some like them dry, and Memphis-style can go either way.

Ingredients

• 2 racks baby back ribs 
• Yellow mustard 
• BBQ sauce for dipping 
• 1 stick butter 

Memphis Style BBQ Seasoning:

• 2 tbsp paprika (sweet)
• 1 tbsp brown sugar (light or dark)
• 1 tbsp white sugar
• 1 tbsp kosher salt
• 1 tbsp black pepper (coarse ground)
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp chili powder
• 1 tsp ground mustard
• 1 tsp cumin
• 1 tsp cayenne pepper (adjust to heat preference)
• ½ tsp celery seed (optional but classic)

Rib Prep

First, remove the membrane: Flip your baby back ribs over and use a paper towel to grip and peel off the thin silver skin from the back. This helps the seasoning penetrate and results in a more tender bite.

Next, apply a binder: Generously lather both sides of the ribs with yellow mustard. Don’t worry—you won’t taste the mustard. It simply acts as a binder to help the Memphis-style BBQ seasoning stick to the meat.

Now, season the ribs: Coat both sides of your baby back ribs with a generous layer of Memphis-style dry rub. Be sure to press the rub in so it adheres well and forms that signature bark during smoking.

Let the ribs rest:  After seasoning, allow the ribs to sit at room temperature for 30 minutes. This gives the rub time to meld with the meat while the smoker comes to temperature.

Meanwhile, preheat your smoker: Set your smoker (or oven) to 250°F (120°C). Maintain a steady temperature for the best results.

Cooking Process

Smoke the ribs: Place the ribs directly on the smoker grates, bone side down. Let them smoke for 3 hours, spritzing with water every 30 minutes to keep them moist and build up that rich, smoky bark.

Prepare the wrap: On a clean surface, lay out two sheets of heavy-duty aluminum foil. Add 5–6 pads of butter in a straight line down the center.

Wrap and return to the smoker: Carefully place your rib rack meat side down on top of the butter. Wrap the foil tightly to seal in the moisture and flavor, then return the ribs to the smoker for 1 hour.

Unwrap and finish: After 1 hour, remove the foil and drain any excess liquid. Flip the ribs meat side up and give them a light dusting of BBQ seasoning for added flavor.

Smoke until tender: Return the ribs to the smoker uncovered. Let them cook for another 20–30 minutes, or until the surface has dried slightly and the ribs are probe tender.

Let the ribs rest: Once they’re done, take them off the smoker and let them rest for 10–15 minutes. This allows the juices to redistribute and keeps the ribs moist.

Slice and serve: Slice between the bones to separate each rib. Plate them up with some pickles and your favorite BBQ sauce on the side for dipping.

I usually like to serve ribs with Buffalo Chicken Dip or Cheesy Garlic Bread