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Test Kitchen Approved

Memphis Style Smoked Baby Back Ribs

Memphis Style Smoked Baby Back Ribs

Memphis Style Smoked Baby Back Ribs

Recipe By Savory Spice Test Kitchen

Yields

4 to 6 servings

Recipe By Savory Spice Test Kitchen

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.

Serving Suggestions

Sprinkle finished ribs with additional Memphis BBQ Rub upon serving if desired. Serve with your favorite BBQ sauce on the side for dipping, slathering, and dunking.

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.

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!


Savory Spice ingredients in this recipe

  • Memphis Rib Rub

    Memphis Rib Rub is a Memphis-inspired seasoning rub with distinct Tennessee BBQ flavor, which includes a good combo of brown sugar & white suga...

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  • Midwestern Sweet Barbecue Sauce

    Get 10% off the purchase of any 3 Barbecue Sauces - mix & match your favorites! This Midwestern Sweet BBQ Sauce was inspired by visits to legen...

    View full details
  • Cue Glue

    'Cue Glue is a meat binder that's exclusive to Savory Spice. This "BBQ glue" helps stick your spices & seasonings to your grilled meats. As a b...

    View full details

Directions

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

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

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

  • 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.