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Memphis BBQ Ribs

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Adjust Servings:
2 racks Pork Ribs Membrane removed
The Rub
3.5 Tbsp Hot Paprika
1 Tbsp Smoked Paprika
2 Tbsp Garlic Powder
2 Tspn Onion Powder
1 Tbsp Chilli Powder
3.5 Tbsp Rock salt
3.5 Tbsp Brown Sugar
1 Tbsp Ground Cumin
1.5 Tbsp Pepper
The Mop
50ml Apple Cider Vinegar
50ml Apple Juice
The Glaze
50ml Maple Sryup

Memphis BBQ Ribs


    A Memphis style dry rub for pork cooked on the BBQ

    • Serves 6
    • Hard


    • The Rub

    • The Mop

    • The Glaze



    I’m not even sure where I first found the recipe for these Memphis BBQ Ribs. I wrote it down so long ago and I’ve been topping up the same jar of dry rub for I don’t know how many years! What I can tell you, wherever I got this recipe for Memphis BBQ Ribs, the author knew what they were talking about.

    These pork ribs are cooked low and slow with a spicy and sweet dry rub. Make the rub to keep in a jar and top up as you need. You’ll probably use about two tablespoons to coat a rack of ribs but that’ll depend on the size you get. Remove the membrane on the inside of ribs with a piece of kitchen paper. This will make them softer and nicer to eat. I’m sure you could ask your butcher to do this if you wanted but it is easy.

    The Rub in action!

    They are then ‘mopped’ several times throughout the cook to keep them moist. Towards the end of the cook, they are given a final mop with maple syrup and the heat is cranked up to create a sweet and sticky glaze.

    I was recently on a stag weekend and I slapped up three racks of ribs as part of a dinner for a group of eight guys near Creggan, not far from Cookstown. They were pretty delighted with them! I also served up these Buffalo Wings and Honey Mustard Sausage. For the vegetarians, I rustled up some fresh and herby halloumi and courgette kebabs. I’ll get that recipe up soon but I hope you enjoy these ribs as much as those lads did!

    The view from our Stag Weekend!

    The Memphis BBQ Rib rub also works well on lots of other things such as chicken and prawns. I’ve also used it to spice up some fried veg but then, I’m not technically sure you can call that BBQ…


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    Remove the membrane from the inside of the racks of the ribs. It's super easy, get a grip of a corner of it with a piece of kitchen paper and pull it off. It comes away easily. Give the ribs a good rub with the Memphis BBQ Rub. Leave them to marinade for at least four hours.


    Prepare your BBQ for indirect cooking. You're aiming for a temperature of around 130°C. When you're up to temperature, get the ribs on. Cook for an hour and a half and mop every half hour.


    At the hour and a half mark, brush with the maple syrup and move to a hotter part of the grill to create a bit of crispy texture.


    Turn several times during the last hot phase of the BBQ.


    Get them off the grill and allow to rest, wrapped in foil for around 15 minutes. Chop into groups of three of individually for serving. You've waited long enough! Tuck in!

    Mark T

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