Memphis dry rub pork ribs recipe for eight
Recipe shopping list — copy the items into Valedo.
This rib recipe serves eight at a casual cookout. It uses a dry rub and optional vinegar mop, without a sticky sauce.
Ingredients
St. Louis-style pork ribs
3 racks
Light brown sugar
1/2 cup
Sweet paprika
1/4 cup
Garlic powder
2 tbsp
Onion powder
2 tbsp
Dry mustard
1 tbsp
Cayenne pepper
1 tsp
Kosher salt
2 tbsp
Apple cider vinegar
1 cup
Apple juice
1/2 cup
Hickory wood chips
1 bag
How to make it
- Remove the membrane from the ribs. 2. Mix brown sugar, paprika, garlic powder, onion powder, mustard, cayenne, and salt. 3. Coat ribs generously with the dry rub and refrigerate for 1 hour. 4. Smoke over indirect heat at 250°F for about 5 hours. 5. Mix vinegar and apple juice, then lightly mop ribs during the final 2 hours. 6. Rest 15 minutes and cut between the bones.
Who this list is for
This checklist is for anyone planning a cookout or backyard gathering and wants to serve classic Memphis dry rub pork ribs for eight people. It’s especially handy if you prefer a savory, spice-forward rib without a sticky sauce. Use this if you’re handling the main course and want to avoid last-minute grocery runs or forgotten ingredients.
How to use this list
Start by checking your pantry for dry spices like light brown sugar, sweet paprika, garlic powder, onion powder, dry mustard, cayenne pepper, and kosher salt. Next, buy three racks of St. Louis-style pork ribs—these have the right balance of meat and fat for Memphis-style ribs. Pick up apple cider vinegar and apple juice for the optional mop, and a bag of hickory wood chips for authentic smoke flavor. Prepare the dry rub in advance, and soak the wood chips before you start your grill or smoker.
Common mistakes
Don’t skip the step of removing the membrane from the back of each rib rack—it makes a big difference in texture. Avoid using too much sugar in the rub, which can burn during cooking. Don’t substitute other wood chips for hickory if you want the classic Memphis flavor. Also, don’t drown the ribs in sauce; this recipe is for dry rub only.
What is on this list
You’ll need three racks of St. Louis-style pork ribs, light brown sugar, sweet paprika, garlic powder, onion powder, dry mustard, cayenne pepper, kosher salt, apple cider vinegar, apple juice, and a bag of hickory wood chips. Cross off any spices or pantry staples you already have before shopping. Double-check the ribs and wood chips—these are easy to overlook if you shop in a hurry.
Before you go
Check your grill or smoker for fuel and cleanliness. Make sure you have enough time for slow cooking—these ribs need low and slow heat. Set up a large cutting board and sharp knife for serving. Have paper towels and extra napkins ready for guests. Once the ribs are done, let them rest for a few minutes before slicing and serving.
FAQ
Who is "Memphis dry rub pork ribs recipe for eight" for?
This checklist is for anyone planning a cookout or backyard gathering and wants to serve classic Memphis dry rub pork ribs for eight people. It’s especially handy if you prefer a savory, spice-forward rib without a sticky sauce. Use this if you’re handling the main course and want to avoid last-minute grocery runs or forgotten ingredients.
How should I use "Memphis dry rub pork ribs recipe for eight"?
Start by checking your pantry for dry spices like light brown sugar, sweet paprika, garlic powder, onion powder, dry mustard, cayenne pepper, and kosher salt. Next, buy three racks of St. Louis-style pork ribs—these have the right balance of meat and fat for Memphis-style ribs. Pick up apple cider vinegar and apple juice for the optional mop, and a bag of h…
What should I skip or avoid with "Memphis dry rub pork ribs recipe for eight"?
Don’t skip the step of removing the membrane from the back of each rib rack—it makes a big difference in texture. Avoid using too much sugar in the rub, which can burn during cooking. Don’t substitute other wood chips for hickory if you want the classic Memphis flavor. Also, don’t drown the ribs in sauce; this recipe is for dry rub only.
What is on the "Memphis dry rub pork ribs recipe for eight" list?
You’ll need three racks of St. Louis-style pork ribs, light brown sugar, sweet paprika, garlic powder, onion powder, dry mustard, cayenne pepper, kosher salt, apple cider vinegar, apple juice, and a bag of hickory wood chips. Cross off any spices or pantry staples you already have before shopping. Double-check the ribs and wood chips—these are easy to overl…
What should I do before I go?
Check your grill or smoker for fuel and cleanliness. Make sure you have enough time for slow cooking—these ribs need low and slow heat. Set up a large cutting board and sharp knife for serving. Have paper towels and extra napkins ready for guests. Once the ribs are done, let them rest for a few minutes before slicing and serving.
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For general planning only. Valedo does not guarantee this list’s accuracy, completeness, or suitability. Verify information before relying on it. Not a substitute for professional advice or safety training.