Name: Memphis-Style Smoked Baby Back Ribs
Yield: 4 to 6 servings
Ingredients: 2 1/2 to 3 lb. rack baby back pork ribs; Wood of choice for smoking; 3 Tbsp. apple cider vinegar; *Optional: Try this with our 'Cue Glue!

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Memphis-Style Smoked Baby Back Ribs

Recipe by Savory Spice Test Kitchen

Grilling & BBQ

Meaty baby back pork ribs are a staple on Memphis BBQ joint menus. Rubbed, smoked, roasted, then grilled, these tender ribs yield lots of flavor from both the seasoning and the cooking method.

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Serves 4 to 6 servings

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Ingredients

2 1/2 to 3 lb. rack baby back pork ribs

3 to 4 Tbsp. Memphis Rib Rub, plus more for sprinkling

Wood of choice for smoking 3 Tbsp. apple cider vinegar Favorite barbecue sauce or mop sauce for basting *Optional: Try this with our 'Cue Glue!

2 to 3 tsp. Cue Glue per lb. meat (optional)*

Midwestern Sweet Barbecue Sauce

Directions

Step 1 *Slather ribs on both sides with 'Cue Glue if using before rubbing ribs with seasoning.

Step 2 Rub rack of ribs generously with Memphis Rib Rub to coat. Set rubbed ribs aside while you get the smoker ready.

Step 3 Use the 3-2-1 method to smoke-roast-grill the ribs:

Step 4

3 hours in the smoker: Get smoker set up with wood of choice and heat to 225 degrees. Set ribs in smoker and maintain 225 degrees while ribs smoke for 3 hours.
2 hours in the oven: Preheat oven to 225 degrees. Wrap smoked ribs in aluminum foil and add 3 Tbsp. apple cider vinegar to the wrap. Set foil packet on a baking sheet and roast ribs for 2 hours.
1 hour on the grill: About 30 min. before removing ribs from oven, heat grill to 300 degrees, keeping heat all to one side. Remove ribs from oven and remove the foil wrap. Place ribs on grill on the opposite side of the heat. Close lid and check temperature every 15 min. or so, basting or saucing if desired each time you check. Ribs are done when internal temperature reaches 175 to 180 degrees, which takes about an hour. Let rest for 15 to 20 min. before slicing.

Recipe Notes

*Savory's 'Cue Glue helps the seasoning stick to your protein and creates a tender yet chewy bark. Simply slather on 2 to 3 tsp. per pound on all sides of the meat then apply the seasoning.

This recipe requires a smoker.