Double-Dusted Memphis Ribs
Ribs that are rubbed before smoking and dusted again right before serving for maximum texture.
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Ingredients
- 2 slabs St. Louis style pork ribs
- 1/4 cup Yellow mustard
- 1/2 cup Brown sugar
- 1/4 cup Paprika
- 2 tablespoons Garlic powder
- 1 tablespoon Onion powder
- 1 teaspoon Cayenne pepper
- 2 tablespoons Kosher salt
- 1 tablespoon Black pepper
- 1 cup Apple juice
- 3 pieces Hickory wood chunks
Instructions
- 1
Remove the silver skin membrane from the back of the ribs using a paper towel for grip.
- 2
Whisk the brown sugar, paprika, garlic powder, onion powder, cayenne, salt, and pepper in a bowl to create the Memphis dry rub.
- 3
Coat the ribs lightly with yellow mustard as a binder, then apply half of the dry rub mixture, pressing it firmly into the meat.
- 4
Preheat your smoker to 225°F (107°C) using hickory wood for a traditional Southern smoke profile.
- 5
Place ribs in the smoker and cook for 3 hours, then spritz with apple juice every 45 minutes to maintain moisture.
- 6
Wrap the ribs in foil with a splash of apple juice for 2 hours to tenderize, then unwrap and cook for a final hour to set the bark.
- 7
Remove the ribs from the smoker once they reach an internal temperature of 195°F and pass the 'bend test'.
- 8
Immediately sprinkle the remaining half of the dry rub over the hot ribs to create the signature 'double-dusted' textured crust before slicing.
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