Memphis Style Dry Ribs

Learn how to make this Memphis Style Dry Ribs recipe with the voice-activated cookbook iPhone app, Myka.

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Cook In:

7 hours 

Prep In:

4 hours




Memphis Style Dry Ribs

By: Sous Chef Myka

Smoky, tender and flavorful, these Memphis Style Dry Ribs are finger-lickin’ good. Smothered with a delicious homemade rub, these ribs will spend plenty of time in the smoker, and will come out unbelievably flavorful.

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  • 3 tbsp dark brown sugar

  • 3 tbsp white sugar

  • 2 tbsp kosher salt

  • 2 tbsp paprika

  • 1 tbsp garlic powder

  • ½ tbsp black pepper

  • ½ tbsp ground ginger

  • ½ tbsp onion powder

  • 1 tsp chili powder

  • 1 tsp mustard powder

  • ½ tsp celery seed

  • ½ tsp ground cumin

  • ½ tsp dried thyme

  • ½ tsp dried oregano

  • ½ tsp ground coriander

  • ½ tsp ground allspice

  • ½ tsp cayenne pepper

  • 1 rack of ribs

  • 1 ½ cups apple cider vinegar

  • ¾ cup water

Memphis Style Dry Ribs

Hi Chefs, Myka here 👋

Talk about southern comfort. These Memphis Style Dry Ribs will transport you right to the heart of the south – where hearty soul food is plentiful, and ribs are done right. For this Memphis Style Dry Ribs recipe, you’ll start by preparing your dry rub, which consists of a variety of seasonings and spices, such as dark brown sugar, paprika, ground ginger, chili powder, and cayenne pepper. Then, you’ll prep your rack of ribs, trim the fat, and rinse under cool water.

After your ribs and rub are ready, you’ll season the ribs liberally, and leave them in the fridge for a few hours. Then, get your smoker up to temperature, and prepare a spritzer bottle with an apple cider vinegar mixture. After that, add your rack of ribs to the smoker, and spritz them intermittently, while adding some more rub. After a few hours, your ribs will be tender and ready to eat.

Happy cooking!

Step by Step Instructions

Step 1

In a medium mixing bowl, add 3 tablespoons of dark brown sugar and 3 tablespoons of white sugar.

Step 2

Continue adding 2 tablespoons of kosher salt and 2 tablespoons of paprika.

Step 3

Continue adding 1 tablespoon of garlic powder.

Step 4

Continue adding ½ tablespoon of ground black pepper, ½ tablespoon of ground ginger and ½ tablespoon of onion powder.

Step 5

Continue adding 1 teaspoon of chili powder and 1 teaspoon of mustard powder.

Step 6

Continue adding ½ teaspoon of celery seed, ½ teaspoon of ground cumin, ½ teaspoon of dried thyme, ½ teaspoon of dried oregano, ½ teaspoon of ground coriander, ½ teaspoon of ground allspice and ½ teaspoon of cayenne powder. Whisk well to combine.

Step 7

Remove the membrane from the underside of 1 rack of ribs if still present and discard.

Step 8

Trim any excess fat from both sides of the rack of ribs and rinse under cool water.

Step 9

Lay out pieces of saran wrap on your counter, enough to completely wrap the ribs.

Step 10

Lay the ribs on the plastic wrap and season liberally with the rub to coat all surfaces, pressing the seasoning in using your fingers. Reserve approximately 5-6 tablespoons of rub, which will be used later.

Step 11

Tightly wrap the ribs in the saran wrap and set in the refrigerator for at least 4 hours, but preferably overnight.

Step 12

When ready to cook, preheat your smoker to 225℉ of indirect heat.

Step 13

Once your smoker is up to temperature, add your rack of ribs, bone side down and close the lid for 1 hour.

Step 14

Combine 1 and ½ cups of apple cider vinegar with ¾ cups of water in a spritzer bottle. After the first hour, spritz the ribs. Continue to spritz the ribs every 30 minutes until they are tender and starting to pull away from the bone.

Note: Every second or third spritz, give the ribs another dusting of the rub.

Step 15

Continue cooking until the ribs are done, about 7 hours for St. Louis style ribs and about 4-5 hours for baby back ribs.

Note: To check if your ribs are done, pick up one end with tongs. The ribs should bend easily and the meat on the top should crack and start to easily shred apart.

Step 16

When the ribs are done, spritz them one last time and give them one final dusting of rub. Slice and serve immediately.

 Myka, also known as “My Kitchen Assistant,” is a voice-enabled recipe builder which allows you to effortlessly follow and create recipes. You can read more about Myka’s story by clicking here. 

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