Today I’m eating Memphis spare ribs on the Big Green Egg.
Memphis spare ribs are unique in the BBQ world for their lack of BBQ sauces and glazes. Instead, they get their intense flavor from hours of basting or spraying with combinations of apple and vinegar.
At home, a Memphis-style rib is one of the easiest ribs you can make and is as close to “set it and forget it” as ribs get, especially when cooking on a pellet or Kamado-style grill that can hold a steady temperature for hours.
These ribs are known for their classic BBQ bark, but tender flavor. They are clean-eating ribs that take a between 5-6 hours.
Prepare the Memphis Spare Ribs
The preparation is simple: peel the membrane off the back of the spare ribs and season on both sides with your favorite dry rub. I’m using Fox Bros. BBQ rub, a local Atlanta favorite. This can be done the night before.
Prepare the grill for indirect cooking at 250 degrees, using dry cherry wood for smoke flavor. If using a kettle grill, set it up for two-zone cooking with an aluminum pan placed on the cool side of the grill. You’ll set the ribs over the water pan to cook.
The Cook
Set the ribs on the grill and close the lid. Cook untouched for 3 hours, or until the rub is set and the bark is starting to form.
Use your finger to poke the ribs. If any rub comes off on your finger, keep cooking until the bark is set.
While the ribs cook, prepare a spray bottle with equal parts apple cider or apple juice and apple cider vinegar. If you don’t have a spray bottle, you can make a mop by putting the same ingredients in a bowl and use a basting brush to “mop” the ribs.
After 3 hours, the bark should be set. Now you can start spraying or mopping your ribs. You’ll want to spray the ribs only enough to get the surface wet. Do this every 30 minutes until the ribs reach an internal temperature of 195-200 degrees and the meat has pulled back from the bones. This will take anywhere from 2-4 more hours.
We are not worried about wrapping these ribs. Wrapping will steam the ribs and lose that signature bark we’re looking for in a Memphis-style rib. Instead, we are using the mop and spray to keep the ribs moist and flavorful.
The Eat
After 5-6 total hours, the ribs should be ready to come off. Remove the ribs to a cutting board and let rest 10 minutes before slicing between the bones and serving.
Optionally, you should serve Memphis-style spare ribs with a BBQ sauce at the table, for those who prefer a saucy rib.
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Memphis Spare Ribs Smoked on the Big Green Egg (No Wrap)
- Total Time: 5 hours 10 minutes
Description
Memphis spare ribs so easy that they’ll become your go-to rib recipe. All you need is a good rub and some time.
Ingredients
- 1 slab St. Louis-cut spare ribs
- 1/4 cup dry rub. I like Fox Bros. BBQ rub.
- 1/2 cup apple cider or apple juice
- 1/2 cup apple cider vinegar
Instructions
- Prepare the smoker for indirect cooking at 250 degrees with cherry wood for smoke flavor.
- Prepare the spare ribs by removing the membrane from the back and seasoning liberally on both sides with the dry rub.
- Place spare ribs on the rack and cook untouched for 3 hours.
- Meanwhile, make the mop/spray mixture by combining the apple cider or apple juice and apple cider vinegar in a spray bottle. You can also mix it together in a bowl and use a BBQ brush to baste the spare ribs.
- Spray/mop the spare ribs every 30 minutes until done, 2-4 more hours. The internal temperature will be between 195-200 degrees when done.
- Remove the spare ribs to a cutting board and let rest for 10 minutes.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: Pork
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 4 ribs
- Calories: 500
Keywords: BBQ, Smoked, Spare Ribs, Memphis Ribs, Big Green Egg
