ribs prepMy favorite style of ribs is a dry, Memphis style.  Done right, they’re good with our without sauce.   Enjoy!

  1. Prepare your rib rub by mixing the following ingredients. I adapted the Memphis Rib Rub from seriouseats.com.

1/2 cup paprika
1/3 cup dark brown sugar
1/4 cup kosher salt
2 tablespoons granulated garlic
2 tablespoon celery salt
1 tablespoon chili powder
1 tablespoon freshly ground black pepper
2 teaspoons onion powder
2 teaspoons dried thyme
2 teaspoons dried oregano
2 teaspoons mustard powder
1 tablespoon chipotle pepper

  1. Prepare the ribs by removing the membrane from the back of the ribs. I always found this difficult until I learned that running the back of the ribs under hot water makes it much easier.  Check it out here:


  1. Lather the ribs with yellow ballpark mustard. Then apply the rub.


  1. Stabilize your smoker at 225 degrees. Place the ribs on the smoker


  1. Prepare the mop.
    1 cup distilled white vinegar
    1 cup water
    1/2 cup dry rub
  2. For the first 2-3 hours, keep a good level of smoke by liberally tossing in hickory chips. Mop every 20-30 minutes.


  1. About 2 and ½ hours in, loosely wrap the ribs in foil. Wet them liberally with the mop.


  1. Cook in foil for a half hour. Open the foil and mop them again.


  1. Cook in foil for another half hour. After that, remove them from the foil and place them back on the smoker.


  1. Cook for another 60-90 minutes. Remove them from the smoker.  Let the ribs rest for 15 minutes before serving.