Kate’s BBQ Ribs Memphis Style

Passed to your plate by Kate Kreimer

I needed an entrée that we (my brothers with eager assists from the kids) could grill for Christmas Eve – it’s a tradition!  We grill out no matter the weather!  Some feelers out to the family and it was decided – BBQ ribs for dinner and sushi before to keep our strength up. I’d never cooked ribs before, but it sounded soooo good!  Between Thanksgiving and Christmas I researched BBQ Ribs.  The Internet was hot with ribs.  Wow… there’s a lot out there.  So I ‘boiled’ down everything I learned, consulted with a few experts in and out of the family and…viola!!!  Both styles – St Louis and Memphis – were going to be served.Read more

Print Recipe
Kate’s BBQ Ribs Memphis
Prep Time 24 hours
Cook Time 3 hours
Servings
Ingredients
Dry Rub
  • 3 tablespoons paprika not smoked
  • 1 1/2 tablespoons sea salt or kosher salt
  • 2 tablespoons onion salt
  • 1 tablespoon fresh ground pepper
  • 1 tablespoon garlic powder
  • 1 1/2-2 teaspoon cayenne pepper for more of a kick boost this to 1 Tbs.
Mop Sauce
  • 1 cup cider vinegar
  • 1/2 cup vegetable oil
  • 1 tablespoon lemon juice
  • 1 tablespoon mustard optional
  • 2 tablespoons sea salt or kosher salt
  • 2 tablespoons hot sauce boost this to 3 tsp if you want
Ribs
  • 3 racks baby back pork ribs about 7 lbs
Prep Time 24 hours
Cook Time 3 hours
Servings
Ingredients
Dry Rub
  • 3 tablespoons paprika not smoked
  • 1 1/2 tablespoons sea salt or kosher salt
  • 2 tablespoons onion salt
  • 1 tablespoon fresh ground pepper
  • 1 tablespoon garlic powder
  • 1 1/2-2 teaspoon cayenne pepper for more of a kick boost this to 1 Tbs.
Mop Sauce
  • 1 cup cider vinegar
  • 1/2 cup vegetable oil
  • 1 tablespoon lemon juice
  • 1 tablespoon mustard optional
  • 2 tablespoons sea salt or kosher salt
  • 2 tablespoons hot sauce boost this to 3 tsp if you want
Ribs
  • 3 racks baby back pork ribs about 7 lbs
Instructions
Ribs: To Prep
  1. Prepare the ribs by scoring the membrane on bone side twice along the length. Rub 2/3 of the dry rub onto the three rib racks, most on the meat side. Lay HD foil to hang over by a couple of inches, on a half-sheet baking/cookie pan. Place the ribs, bone side down, in the pan and cover with more foil. Place in the fridge to cure for 4 hours min to overnight max.
Ribs: To Cook
  1. Take ribs out of the fridge and bring close to room temp, 20 mins. Arrange the meat for minimum overlap. Daub some mop sauce on meat side. Preheat the oven to 250F. Bake the ribs for 2 to 2 ½ hours covered. Take out. Drain off the cooking juice, you don’t need it. Daub with a bit more mop sauce, cover and refrigerate till it’s time to grill.
Ribs: To Grill
  1. Take the ribs out of the fridge about 15 mins before grilling. Place the meat side down and grill for 15 to 20 mins. Baste bone side with mop sauce. Lift the ribs with tongs along the length of the slab to turn over to meat side up. Baste the mop sauce on meat side. Grill for 15 mins more. Lift the ribs with tongs halfway down the length of the slab. You want the slab to bend – not quite flop and never to break. ALMOST to the breaking point is what is desired! – that means they are ready to enjoy!
  2. If you want to serve the mop sauce on or with the ribs, put it in a pan and bring to a boil before serving along side or over the ribs.
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