Memphis Dry-Rub St. Louis Ribs with Tangy Mop

Why You’ll Love This Recipe

• Classic Memphis-style ribs: deep mahogany bark, no sticky sauce—just a bold, paprika-brown sugar rub and a tangy vinegar mop.
• Reliable timeline: a steady 250°F smoke gets you tender, sliceable ribs in about 5 hours.
• Balanced plate: crisp vinegar slaw and cold dill pickles cut through richness for perfect bites.
• Approachable for home cooks with any smoker (charcoal, pellet, or gas with a smoker box).

Grocery List

• Produce: Green cabbage, red cabbage, carrot, red onion, optional fresh dill
• Dairy: None
• Pantry: St. Louis–cut pork ribs, yellow mustard, apple cider vinegar, brown sugar, granulated sugar, kosher salt, black pepper, sweet paprika, smoked paprika, garlic powder, onion powder, ground mustard, ground cumin, celery seed, cayenne, Worcestershire, hot sauce, neutral oil, dill pickle chips

Full Ingredients

Ribs

• 2 racks St. Louis–cut pork spare ribs (2.5–3 lb each)
• 4 tbsp yellow mustard (binder; or 2 tbsp neutral oil)

Memphis Dry Rub

• 1/3 cup packed light brown sugar
• 3 tbsp sweet paprika
• 1 tbsp smoked paprika
• 2 tbsp kosher salt (Diamond Crystal; use 1 tbsp + 2 tsp if Morton)
• 2 tsp freshly ground black pepper
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp ground mustard
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1/2 tsp celery seed, lightly crushed

Tangy Mop

• 1 cup apple cider vinegar
• 1/2 cup water
• 1 tbsp Worcestershire sauce
• 1 tbsp light brown sugar
• 1 tsp kosher salt
• 1/2 tsp hot sauce (to taste)

Vinegar Slaw

• 4 cups thinly sliced green cabbage (about 1/2 small head)
• 2 cups thinly sliced red cabbage
• 1 medium carrot, grated
• 1/4 small red onion, very thinly sliced
• 1/4 cup apple cider vinegar
• 2 tbsp neutral oil
• 1 tbsp granulated sugar (or 2 tsp honey)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp celery seed
• Optional: 1 tbsp chopped fresh dill

To Serve

• 1 cup chilled dill pickle chips
• Optional: a pinch of reserved rub for finishing dust

Step-by-Step Instructions

Step 1: Trim and remove the membrane

Pat ribs dry. Flip to the bone side and slide a dull butter knife under the thin, shiny membrane between two bones. Grip the loosened corner with a paper towel and peel off the membrane in one sheet if possible. Trim any excess fat or thin flap meat so the rack is even.

Step 2: Mix rub, mop, and start slaw

Stir all rub ingredients in a bowl. In a separate container, whisk the mop ingredients until the sugar and salt dissolve. For the slaw, combine cabbage, carrot, and red onion in a large bowl. Whisk vinegar, oil, sugar, salt, pepper, and celery seed; toss with the vegetables. Add dill if using. Cover and chill while the ribs smoke.

Step 3: Season the ribs and rest

Lightly coat both sides of each rack with yellow mustard. Sprinkle on the rub generously and evenly (use it all), pressing to adhere without rubbing off. Let the ribs rest at room temperature for 30 minutes to allow the rub to hydrate and form a tacky surface.

Step 4: Preheat the smoker to 250°F

Heat your smoker to a steady 250°F. Use a mix of hickory and apple wood for classic Memphis character. For charcoal, set up for indirect heat with 3–4 fist-size wood chunks. For pellet smokers, choose a hickory or competition blend. Keep a water pan in the smoker to maintain moisture.

Step 5: Smoke low and slow with a vinegar mop

Place ribs bone side down, meaty side up, away from direct heat. Close the lid and smoke at 250°F for 5 hours total. Begin mopping after the first 90 minutes, then mop lightly and quickly at 2.25, 3.0, 3.75, and 4.5 hours. Each time, brush or spray a thin coat—just enough to moisten the surface without washing off the bark.

Step 6: Check for doneness

Ribs are done when they have a deep mahogany bark, the meat has pulled back about 1/4 inch from the bone tips, and the rack bends and cracks when lifted from one end with tongs. Internal temperature near the thick end should read about 195–203°F. If needed, continue smoking, checking every 20 minutes.

Step 7: Rest, slice, and serve

Transfer the racks to a board, tent loosely with foil, and rest 10–15 minutes. Slice between bones into individual ribs. Dust lightly with a pinch of reserved rub if you like. Serve with cold dill pickle chips and the crisp vinegar slaw.

Pro Tips

• Membrane removal is non-negotiable for tenderness and better flavor penetration.
• Salt note: 2 tbsp Diamond Crystal kosher salt equals about 1 tbsp + 2 tsp Morton. Adjust if switching brands.
• Keep the lid closed; each peek drops heat and adds time. Mop quickly and confidently.
• Wood choice: hickory brings backbone; a little apple adds sweetness. Avoid too much mesquite—it can get harsh.
• Skip the wrap: Memphis-style stays unwrapped for a true dry-rub bark. If you prefer softer ribs, wrap in butcher paper for the last hour.

Variations

• Wet finish: In the last 10 minutes, brush a thin, tangy vinegar-based barbecue sauce on one side only, leaving the other side dry.
• Spicy Memphis: Double the cayenne and add 1 tsp chipotle powder to the rub.
• Oven method: Bake on a rack over a sheet pan at 275°F for 3.5–4 hours, mopping as directed. Broil 1–2 minutes at the end to set the bark. Add a small pan of hot water in the oven for moisture.

Storage & Make-Ahead

Rub the ribs up to 24 hours ahead; keep covered and refrigerated. Mop can be mixed 3 days in advance and chilled. Slaw tastes best after 30 minutes to 4 hours of chilling. Leftover ribs keep 3–4 days in the fridge or up to 3 months frozen (vacuum-sealed is best). Reheat covered at 275°F with a splash of cider vinegar or apple juice until warmed through (about 20–30 minutes), then uncover for 5 minutes to re-crisp the bark.

Nutrition (per serving)

Approximate for 8 servings: 560 calories; 36 g protein; 38 g fat; 16 g carbohydrates; 2 g fiber; 9 g sugars; 980 mg sodium. Values vary based on trimming and how much rub and slaw are consumed.