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Flavorful Smoked Ribs Recipe with Sweet Heat Memphis Dry Rub That Impress

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Tender, smoky pork ribs coated with a sweet and spicy Memphis-style dry rub, smoked low and slow to perfection for a melt-in-your-mouth experience.

Ingredients

Scale
  • 2 racks pork baby back ribs (about 3–4 lbs)
  • ½ cup dark brown sugar
  • 2 tablespoons smoked paprika
  • 1 tablespoon granulated garlic
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon kosher salt
  • 1 teaspoon mustard powder (optional)
  • ⅓ cup apple cider vinegar
  • Hickory or applewood wood chips

Instructions

  1. Remove the silver skin from the back of the ribs by sliding a butter knife underneath and peeling it off. Pat ribs dry with paper towels.
  2. In a mixing bowl, combine brown sugar, smoked paprika, granulated garlic, onion powder, cayenne pepper, black pepper, salt, and mustard powder if using. Stir well to distribute spices evenly.
  3. Generously coat both sides of the ribs with the Sweet Heat Memphis Dry Rub. Press the rub firmly into the meat. Wrap ribs in plastic wrap and refrigerate for at least 2 hours, ideally overnight.
  4. Preheat smoker or grill to a steady temperature between 225°F and 250°F. Add soaked wood chips to generate smoke and maintain consistent heat.
  5. Place ribs bone-side down on the smoker rack. Close the lid and smoke for about 3 hours, spritzing with apple cider vinegar every 30 minutes to keep moisture and add tang.
  6. After 3 hours, wrap ribs tightly in aluminum foil to trap moisture. Return to smoker and cook another hour.
  7. Unwrap ribs and place them back on the smoker for 30 minutes uncovered to firm up the bark and caramelize the rub.
  8. Check for doneness: ribs should reach an internal temperature of 195°F to 203°F and meat should pull back from the bones slightly.
  9. Let ribs rest on a cutting board for 10-15 minutes before slicing between the bones.

Notes

Remove silver skin for better tenderness and flavor absorption. Maintain smoker temperature between 225°F and 250°F to avoid drying or burning. Spritz with apple cider vinegar every 30 minutes to keep ribs moist. Let ribs rest after cooking to lock in juices. If rub burns, lower smoker temperature and wrap ribs sooner.

Nutrition

Keywords: smoked ribs, Memphis dry rub, BBQ ribs, sweet heat rub, smoked paprika, pork ribs, low and slow smoking, backyard barbecue

Find it online: https://fizzlefork.com/flavorful-smoked-ribs-recipe-with-sweet-heat-memphis-dry-rub-that-impress/