Memphis-Style Dry-Rubbed Pork Ribs

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Bbq · 360 min · Pork · gluten-free, dairy-free, keto, low-carb, high-protein

＋ Save this recipe

Shop ingredients

Print

Ingredients

• 1 racks St. Louis-cut pork spare ribs
• 1 tbsp brown sugar
• 3/4 tbsp paprika
• 1/4 tbsp garlic powder
• 1/4 tbsp onion powder
• 1/4 tbsp kosher salt
• 1/4 tbsp black pepper
• 1/4 cup apple juice
• 2 chunks cherry wood chunks

Method (tap to check — screen stays awake)

1. Peel the membrane from the back of each rib rack and pat dry.
2. Combine brown sugar, paprika, garlic powder, onion powder, salt, and pepper and coat both racks generously.
3. Set the smoker to 250°F with cherry chunks and smoke the ribs meat-side up for 3 hours, spritzing with apple juice each hour.
4. Continue smoking until the internal temperature reaches 200°F and the meat pulls back from the bone tips, about 2 to 3 more hours.
5. Dust the ribs with a light second coat of the rub during the last 15 minutes.
6. Rest 15 minutes, then slice between the bones into individual ribs.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook