Memphis Pork Ribs (Steven Raichlen)

The scent of smoky pork ribs always transports me back to summer nights at my grandfather’s house. He wasn’t a fancy chef, but he was a master of the grill, and his ribs were legendary. The slightly sweet, tangy, and smoky flavor permeated every gathering, every family celebration. Every time I fire up the grill for ribs, I feel like I’m channeling a little bit of his pitmaster magic. This recipe, inspired by Steven Raichlen, brings that same feeling of simple, honest, and delicious barbecue right to your backyard.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours
• Servings: 6-8
• Yield: 2 racks of ribs
• Dietary Type: Gluten-Free, Dairy-Free

Ingredients

For the Rub:

• 2 tablespoons paprika
• 1 tablespoon fresh ground black pepper
• 1 tablespoon dark brown sugar
• 1 1/2 teaspoons kosher salt
• 1 1/2 teaspoons celery salt
• 1 teaspoon garlic powder
• 1 teaspoon dry mustard
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper

For the Mopping Sauce:

• 2 cups distilled white vinegar
• 1/2 cup water
• 1/2 cup Dijon mustard
• 1 tablespoon kosher salt

For the Ribs:

• 5 lbs pork ribs (2 racks)

Equipment Needed

• Grill (gas or charcoal)
• Drip pan
• Mixing bowls
• Pastry brush or mop
• Cutting board
• Knife

Instructions

1. Prepare your grill for indirect heating at 350 degrees F (175 degrees C). If using a charcoal grill, arrange the coals on either side, leaving a space in the middle. Place a drip pan filled with water in the center to catch drippings and help maintain moisture.
2. Prepare the ribs by removing the silver skin (also known as the membrane) from the bone side of each rack. This tough membrane can prevent the smoke and flavors from penetrating the meat. To remove it, slide a butter knife under the membrane at one end of the rack. Once you have a good grip, pull the membrane off in one smooth motion. Use a paper towel to help grip the membrane if it’s slippery.
3. In a medium bowl, combine all the rub ingredients. Mix well to ensure there are no clumps of brown sugar or spices.
4. Rub approximately two-thirds of the dry rub generously on both sides of the ribs, pressing it firmly into the meat. Ensure an even coating.
5. Place the ribs on the grill grates over the area with indirect heat. Close the grill cover and maintain a consistent temperature of 350 degrees F.
6. While the ribs are cooking, prepare the mopping sauce. In a separate bowl, combine the distilled white vinegar, water, Dijon mustard, and kosher salt. Whisk until the salt is dissolved and the sauce is well combined.
7. After the ribs have been cooking for 30 minutes, begin mopping them with the sauce. Use a pastry brush or a dedicated barbecue mop to apply a thin, even layer of the sauce to both sides of the ribs.
8. Repeat the mopping process every 20 minutes for the remainder of the cooking time. This will help keep the ribs moist and develop a flavorful bark.
9. Continue to cook the ribs until they are tender and the meat has shrunk back slightly from the ends of the bones, approximately 1 1/2 hours total cooking time. The internal temperature should reach around 190-200 degrees F (88-93 degrees C).
10. To check for doneness, insert a toothpick or skewer between the bones. If it slides in easily with little resistance, the ribs are done. Another method is the “bend test”: pick up the rack of ribs with tongs. If the ribs bend easily and the meat cracks on the surface, they’re ready.
11. Once the ribs are done, remove them from the grill and place them on a cutting board.
12. Mop the ribs one last time with the sauce and sprinkle them with the remaining dry rub.
13. Cut the ribs into serving-size pieces as desired, typically 2-3 ribs per serving.

Expert Tips & Tricks

• Don’t overcook the ribs! Overcooked ribs will be dry and tough. Aim for tender, juicy ribs that pull easily from the bone but still have a bit of chew.
• Adjust the amount of cayenne pepper in the rub to your liking. If you prefer a milder flavor, reduce the amount of cayenne, or omit it altogether. For more heat, add more cayenne or a pinch of chili powder.
• Use a meat thermometer for the most accurate way to determine doneness.
• If the ribs are browning too quickly, you can wrap them loosely in foil for part of the cooking time. This will help to prevent them from drying out. Remove the foil for the last 20-30 minutes to allow the bark to crisp up.
• For a richer flavor, use apple cider vinegar in the mopping sauce instead of distilled white vinegar.
• To add a smoky flavor to the ribs when cooking on a gas grill, use a smoker box filled with wood chips. Soak the wood chips in water for at least 30 minutes before placing them in the smoker box.

Serving & Storage Suggestions

Serve the Memphis-style pork ribs hot off the grill with your favorite barbecue sides, such as coleslaw, baked beans, potato salad, or corn on the cob. They also pair well with a crisp, refreshing beer or a sweet tea.

Storage: Leftover ribs can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the ribs in a freezer-safe bag or container for up to 2-3 months.

Reheating: To reheat refrigerated ribs, wrap them in foil and bake them in a preheated oven at 300 degrees F (150 degrees C) for about 20-30 minutes, or until heated through. You can also reheat them in the microwave, but they may become slightly drier. To reheat frozen ribs, thaw them in the refrigerator overnight before reheating as directed above.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	645 kcal	–
Calories from Fat	436 kcal	–
Total Fat	48.5 g	74%
Saturated Fat	17.5 g	87%
Cholesterol	173.8 mg	57%
Sodium	1018.1 mg	42%
Total Carbohydrate	3 g	1%
Dietary Fiber	1 g	3%
Sugars	1.4 g	–
Protein	45 g	90%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

• Spicier Ribs: Increase the amount of cayenne pepper in the rub, or add a pinch of chili flakes. You could also incorporate a dash of your favorite hot sauce into the mopping sauce.
• Sweeter Ribs: Add an extra tablespoon of brown sugar to the rub for a sweeter flavor profile. You can also use honey or maple syrup in the mopping sauce instead of sugar.
• Different Wood Chips: Experiment with different types of wood chips for smoking, such as hickory, applewood, or mesquite, to add different flavor notes to the ribs.
• Oven-Baked Ribs: If you don’t have a grill, you can bake the ribs in the oven. Place the ribs on a roasting rack in a baking sheet and bake them at 300 degrees F (150 degrees C) for about 2-3 hours, or until tender. Follow the same instructions for rubbing and mopping the ribs.

FAQs (Frequently Asked Questions)

Q: How do I keep the ribs from drying out on the grill?

A: The mopping sauce is key to keeping the ribs moist. Apply it regularly throughout the cooking process. Also, maintain a consistent temperature on your grill and avoid opening the lid too often.

Q: Can I use a different type of mustard in the mopping sauce?

A: While Dijon mustard is traditional for this recipe, you can experiment with other types of mustard, such as yellow mustard or spicy brown mustard, to create different flavor profiles.

Q: How do I know when the ribs are done?

A: The best way to determine doneness is to use a meat thermometer and check for an internal temperature of 190-200 degrees F (88-93 degrees C). You can also use the toothpick test or the bend test to check for tenderness.

Q: Can I prepare the dry rub and mopping sauce ahead of time?

A: Absolutely! The dry rub can be made weeks in advance and stored in an airtight container. The mopping sauce can be prepared a day or two in advance and stored in the refrigerator.

Q: What if I don’t have a drip pan?

A: If you don’t have a drip pan, you can use a disposable aluminum pan or even create a makeshift drip pan out of heavy-duty aluminum foil. It’s important to have something to catch the drippings to prevent flare-ups and keep your grill clean.

Final Thoughts

These Memphis Pork Ribs are more than just a recipe; they’re an experience. They’re about bringing people together, sharing good food, and creating lasting memories. The aroma alone will have your neighbors peeking over the fence, and the taste will leave everyone wanting more. So fire up your grill, gather your friends and family, and prepare to be amazed by the simple yet incredible flavors of these truly unforgettable ribs. Don’t hesitate to experiment with the rub and mopping sauce to make them your own, and most importantly, enjoy the process!