Memphis Wet-Style Sticky Ribs
Tender pork ribs basted with a tangy, tomato-based vinegar sauce during the final hour of smoking.
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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
- 1 1/2 cups Ketchup
- 3/4 cup Apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Black pepper
- 1 tablespoon Garlic powder
- 1 teaspoon Cayenne pepper(optional)
Instructions
- 1
Remove the silver skin membrane from the back of the ribs and pat dry with paper towels.
- 2
Apply a thin layer of mustard as a binder, then coat generously with a dry rub made from brown sugar, paprika, garlic powder, and pepper.
- 3
Preheat your smoker to 225°F (107°C) using hickory or cherry wood for a classic Memphis flavor profile.
- 4
Place the ribs bone-side down in the smoker and cook undisturbed for 3 hours.
- 5
In a small saucepan, simmer the ketchup, cider vinegar, Worcestershire sauce, and cayenne over low heat to create the wet baste.
- 6
After 3 hours, begin basting the ribs with the sauce every 20 minutes for the final 1.5 to 2 hours of cooking.
- 7
Check for doneness using the 'bend test'; the ribs should crack slightly when lifted from one end but not fall apart.
- 8
Remove from heat, apply one final thin glaze of sauce, and let rest for 10 minutes before slicing between the bones.
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