Kate’s BBQ Ribs Memphis
Prep Time
Cook Time
Prep Time
Cook Time
Dry Rub
  • 3tablespoons paprikanot smoked
  • 1 1/2tablespoons sea saltor kosher salt
  • 2tablespoons onion salt
  • 1tablespoon fresh ground pepper
  • 1tablespoon garlic powder
  • 1 1/2-2teaspoon cayenne pepperfor more of a kick boost this to 1 Tbs.
Mop Sauce
  • 1cup cider vinegar
  • 1/2cup vegetable oil
  • 1tablespoon lemon juice
  • 1tablespoon mustardoptional
  • 2tablespoons sea saltor kosher salt
  • 2tablespoons hot sauceboost this to 3 tsp if you want
  • 3racks baby back pork ribsabout 7 lbs
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.