Spicy Memphis Mud Ribs
A thick, paste-like rub application that creates a dark, flavorful crust known as 'mud'.
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Ingredients
- 2 slabs St. Louis style pork spareribs
- 1 cup Dark brown sugar
- 1/2 cup Sweet Hungarian paprika
- 1/2 cup Yellow mustard
- 1/4 cup Apple cider vinegar
- 2 tablespoons Cayenne pepper
- 2 tablespoons Coarse kosher salt
- 2 tablespoons Black pepper, freshly cracked
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 teaspoon Liquid smoke (hickory)(optional)
- 2 tablespoons Worcestershire sauce
Instructions
- 1
Remove the silver skin membrane from the bone side of the ribs to ensure maximum flavor penetration.
- 2
In a medium bowl, whisk together the mustard, apple cider vinegar, Worcestershire sauce, and liquid smoke to create the wet base.
- 3
Combine all dry spices and sugar in a separate bowl, then slowly fold them into the wet base until a thick, gritty paste (the 'mud') forms.
- 4
Slather the ribs heavily on all sides with the mud paste, massaging it into every crevice until the meat is completely encased.
- 5
Prepare your smoker for indirect heat at a steady 225°F (107°C) using hickory or oak wood chunks.
- 6
Place the ribs bone-side down and smoke for 3 hours, then lightly spritz with water and continue smoking for another 2-3 hours until the 'mud' has hardened into a dark, mahogany crust.
- 7
Check for doneness using the 'bend test'; the meat should crack slightly when the slab is lifted from one end.
- 8
Rest the ribs for at least 15 minutes under loose foil before slicing between the bones to preserve the moisture.
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