Memphis Style Pork Spare Ribs Recipe

There are two things people in Memphis never take lightly—their blues and their ribs. The blues are served up with plenty of soul, and the ribs are barbecued and served up dry. That means that any sauce is served on the side; the ribs are seasoned only with a dry rub that creates an incredibly flavorful crust. Properly smoked, these ribs have a telltale pink smoke ring and the meat is tender as the day is long.

Do yourself a favor and trim the ribs (or have your butcher trim them) St. Louis style, so you wind up with two racks of ribs free of excess gristle and fat. Then just cook them with your favorite blend of spices, using a little hickory for smoke, and a bit of reverence for the fine folks in Tennessee who first came up with this heavenly dish.

Ingredients

• 2 (3¾–4½ pound) racks of spareribs
• 3 tablespoons kosher salt
• 2 tablespoons cracked black pepper
• 1½ cups Virgil’s Dry Rub

Directions

1. Prepare the racks of spareribs by peeling off the membrane that covers one side of the ribs. Trim away any loose fat. Cut away the breastbone using a boning knife, so that all the ribs are the same length. (If you prefer to have your butcher prepare the racks, ask him for a St. Louis cut.)
2. Sprinkle the ribs with the salt and pepper, followed by a coating of Virgil’s Dry Rub. The spices should be spread evenly on both sides of the ribs.
3. Preheat the smoker or grill to 260°F, and add hickory—or your preferred wood—to the smoke chamber, or chips to the coals or burners.
4. Smoke the ribs for 3½ to 4 hours. They are done when the meat between the bones gives just slightly when pinched. Another way to determine if the ribs are cooked is to pick up a rack with tongs and bounce it slightly. The outside surface between ribs will crack easily if the ribs are done.
5. Remove the ribs and allow them to cool for 10 to 15 minutes. Cut the individual ribs and serve.