Spruce up your Backyard BBQ with this full-flavored barbecue pork ribs recipe. Where I come from, ribs are a rite of passage, and no one does ribs better than Memphis, with its dedication to the dry-rub seasoning.

This recipe goes deep to infuse a full aroma of seasonings and taste sensation with two rounds of spicing. While it may take a few hours, this easy-to-make recipe is worth its “wait” in gold. As the spices and seasonings preserve moisture and build a rich, bold flavor hour after hour, it will give you time to mow the lawn, watch the pre-game show, or simply nap away in your hammock. And when you wake up, the result will be tender, fall-off-the-bone ribs packed with mouthwatering flavor that your guests will love…. if you don’t eat it all first!

Memphis BBQ Dry-Rub Ribs Recipe

Serves: 3-4 half-pound servings per person, or 4-6 if serving many side dishes with it.

Preparation and Cook time: approximately 5 hours 

Note: Use Back Loin Pork Ribs (1 ¾ lb. and down)

  1. Lightly rub into Ribs Apple Cider Vinegar on both sides, then season generously with Rub Me Tender™ BBQ Seasoning.
  2. Wrap tightly in plastic and refrigerate overnight.
  3. Smoke Ribs over indirect heat, (Hickory, Oak, Apple woods) for 4-5 hours, and baste every hour with a mixture of 2 cups Apple Juice, 1 cup White Vinegar and 1 tbsp. Dry-Rub Seasoning.
  4. When Ribs start to bend and loosen from the bone, baste one last time and put final coat of Dry-Rub for last 10 minutes.
  5. Serve with one of our Boo and Henry’s BBQ sauces and you will know why Memphis is the “Q” Capital of the World!

By Daly Thompson, Executive Pitmaster. Decades ago, Daly hung up his starched apron as executive chef at four- and five-star restaurants and returned to his boyhood love of barbeque. Founder of four restaurants, including The Pig in Los Angeles and Boo and Henry’s in Phoenix, Arizona, Daly is a master BBQ educator and enthusiast, bringing authentic, Memphis-style BBQ to the world.