Memphis BBQ Trail

Start with two 900g (2lb) St. Louis-cut pork spare rib racks. Flip each rack bone-side up, slide a butter knife under the thin, papery silver membrane at one narrow end, grip the loose membrane with a paper towel for traction, and pull it off in one smooth piece. Pat all surfaces of the ribs completely dry with paper towels, taking 8-10 minutes total for prep.

In a small 1-quart mixing bowl, combine 3 tbsp sweet paprika, 2 tbsp packed light brown sugar, 1 tbsp garlic powder, 1 tbsp onion powder, 2 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tsp dry mustard powder, 1 tsp smoked paprika, ½ tsp ground cumin, and ½ tsp cayenne pepper. Whisk for 30 seconds until fully blended, pressing out any lumps of brown sugar with the back of the whisk to create a uniform, rust-red spice mix.

Use a silicone basting brush to spread the full 2 tbsp of yellow mustard in a thin, even layer across every surface (top, bottom, and edges) of both dried rib racks. Sprinkle the entire batch of dry rub evenly over the ribs, pressing gently with clean, dry hands to help the spice mix adhere in a thick, consistent coat. Let seasoned ribs rest at room temperature for 30 minutes to allow the rub to penetrate the meat.

Drain the 2 cups of pre-soaked hickory wood chips, and add them to your smoker’s designated wood chip tray. Preheat the smoker to a steady 110°C (225°F), adjusting the top and bottom air vents to maintain consistent temperature, until the smoker produces thin, wispy blue smoke (thick white smoke will make ribs bitter).

Arrange the seasoned rib racks bone-side down directly on the smoker grates, leaving 5cm (2 inches) of space between each rack to allow even smoke and air flow. Close the smoker lid tightly, and maintain a constant 110°C (225°F) temperature for 2 full hours, avoiding opening the lid except for quick temperature checks to prevent heat and smoke loss.

While the ribs smoke, prepare the mop sauce: whisk 120ml (½ cup) apple cider vinegar, 80ml (⅓ cup) unsweetened apple juice, and 1 tbsp Worcestershire sauce in a small bowl until combined. After the 2-hour initial smoke, quickly open the smoker, brush both sides of each rack with a thin coat of mop sauce, then wrap each rack tightly in 2 layers of heavy-duty aluminum foil. Return foil-wrapped ribs to the smoker, seam-side up to trap juices, and cook for 1 hour 15 minutes at 110°C (225°F).

After the foil-wrapped cook time, carefully open the foil packets (tilt the packet away from your face to avoid burns from hot trapped steam) and transfer ribs back directly to the smoker grates, bone-side down. Brush with one final thin coat of mop sauce, then cook uncovered for 30 more minutes at 110°C (225°F). Ribs are done when the meat pulls back 6mm (¼ inch) from the ends of the bones, and a rack lifted with tongs bends gently and forms a small crack across the top surface.

Transfer cooked ribs to a wooden cutting board, tent loosely with a single sheet of aluminum foil, and let rest for 10 minutes to allow internal juices to redistribute through the meat. Slice between the bones into individual 1-2 bone portions, and serve plain or with a side of extra mop sauce—classic Memphis BBQ trail style skips thick, sweet tomato sauce to let the dry rub shine.