Memphis Style Rib Recipe | How to smoke Memphis Style Dry Rub Ribs Malcom Reed HowToBBQRight

For more how-to recipes visit: howtobbqright.com/
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: howtobbqright.c...
Memphis Style Rib Recipe | Memphis Dry Rub Ribs Recipe
Memphis ribs are some of my favorite ribs. Memphis style Ribs are simple, dry, a little spicy and delicious.
To cook these dry rub ribs yourself, you don’t need to much… just some baby back ribs (in Memphis it’s all about the baby backs - or loin back ribs as they are also called), you need some hickory wood and a paprika-based dry rub.
Before you can start cooking your Memphis Dry Rub Ribs, you need to fist get your baby back ribs and wash them, remove the membrane and get them ready to smoke.
After your ribs are ready, you give them a good dose of a dry rub. You don’t need a binder like mustard or oil to make your rub stick because we are going to let this rub sit on your ribs for several hours.
To get Killer Hogs The BBQ Rub, visit: howtobbqright.c...
After you get your baby back ribs rubbed really good on both sides, you will put them back in the fridge for about 3.5 hours. At the 3.5 hour mark, you will need to get your smoker fired up and pull your ribs out so they can come up to room temp. You always want to make sure your ribs - or any meat you smoke - is at room temp before you place it on the smoker.
I like to cook my Memphis style baby back ribs at 250 degrees. I use a charcoal base to provide my heat source and then I throw in a couple pieces of hickory wood to give me that light, blue smoke I’m shooting for.
Once your smoker has stabilized and your baby back ribs are up to temp, it’s time to put the ribs on the smoker. With this method we don’t wrap our ribs, but we do give them a baste - starting at the 1.5 hour mark and then every 45 minutes - 1 hour after that.
If you keep your heat stable, the smoking process on these Memphis Style dry ribs is really simple. It takes around 4.5 hours to get them perfectly tender where they have a great snap without being over-cooked.
Once your Memphis style ribs have reached the tenderness you are looking for, it’s time for one last step to make these smoked ribs truly a Memphis-Style Rib… You need to give them one last dusting of a paprika-based Memphis dry rub on top right before you serve them.
These Memphis style dry rub ribs are some of the best eating ribs around. You would be proud to serve them to your friends and family.
For more how-to recipes visit: howtobbqright.com/
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: howtobbqright.c...

[@jeffschueler1182]

Folks, I just followed this recipe to the letter and after a 4 hour cook, I have produced the most incredible ribs in history! My family nearly cried they were so happy with the results. They fell right off the bone, were moist and tender and spicy and the flavor is beyond description. Hands down - the BEST ribs I have ever barbecued. Thank you for sharing your knowledge and talent with us Malcolm.

[@EddyFlexy]

Did you use Malcolm's rub or did you have your own spices!

[@stephenohara6298]

Same insane

[@stephenohara6298]

Used his rub fo sho in my opinion better than meat church

[@bristianmelz9568]

No shit ? Freaking dumbass

[@duaneclarke9891]

Malcom Reed for president. I think we all know he can bring us all together. Especially, with those recipes.

[@omaripolite33]

I'd vote for him!!!!!! Lol...

[@seanjackson6474]

I love this channel. Not only are your recipes incredible, you don’t waste time and goof around like a lot of other cooking channels

[@deereboy8400]

Exactly how I feel.

[@3ddon602]

Malcom Reed of all the barbecue channels I watch by far you are my favorite thank you sir for all the great barbecue you teach. my family has enjoyed the fruits of the labor but in the this case it was BBQ not fruit. lol

[@michaelkaklamanos6172]

you are the go to guy for bbq.....great teacher! thanks, onehorse

[@tymmi9]

Best BBQ channel on KZbin. Another great cook

[@DC8FD]

Why this man is not on the Food Network or the Cooking Channel boggles my mind!!... I just followed this recipe except I used a gas grill and had a smoker box for my hickory wood chips, Instead of vegatable oil, I substituted Olive Oil for the mopping sauce... I can say, these were the best ribs I have ever made!! 3 Slabs were devoured in a half hour.... lol I went on the HowToBBQRight website to order the rub, I truly think this was the missing ingredient my ribs have been lacking!! I'll be going back to buy more!!

[@ramellin]

After five years I still come back to watch this video👍🏻

[@hairyclamakabushsenior2870]

yea, it’s pretty good instruction

[@chrisberry3146]

Crazy Dogs same here lol. Great recipe!

[@MrGflan]

Did you ever try the Heath apple rub? I’m curious if it’s worth it? Could probably just add more apple juice to get a similar flavor right? I’m debating picking up that rub

[@chrisberry3146]

Gary Michael Flanagan I’m in the same boat my wife is wanting apple flavored ribs so heath roles rub will be in my cart soon!

[@MrGflan]

Chris Berry have you tried the fruit pellets by pit boss? They help add a sweet flavor to the meat. I also picked up whiskey barrel flavor. Should be interesting to try.

[@JeepPeep007]

This recipe for Memphis style ribs is right on. Malcom nailed it. This is the basis of all my rib recipes from now on. Simple, easy, and perfect.

[@bryanbartlett5715]

Hey Malcom, thanks for being the GO-TO guy for barbecue. Love your videos.

[@MrTimThunder]

You have become my #1 go-to BBQ channel. I have been binge watching your videos and learning a lot. Last night I made the best ribs yet using tips from your channel. Everyone was thrilled with how they came out. Thank you

[@David-ty1xz]

I did these last night with the Killer Hog Rub, my friends and family were delighted, and it was my first smoke since getting my smoker. They were fantastic, not one morsel left. Thank you!

[@glennmcnair2004]

I just tried this recipe for a group of friends. I ate one before serving them to others and I was totally blown away by how good it was! My friends raved-literally! One said these were the best ribs he'd had in 20 years! You are indeed "The Man" Malcolm! I will also add that your explanations are clear and concise and your videos are great! I'm new to the whole smoker thing and you're making it a breeze!

[@Deuce_Luminox.]

I've been a 3-2-1 guy for a long time, but thought I'd give Memphis style a whirl. I used Penzey's Galena Street Rub on a nice rack of Loin Ribs, then cooked for 5 hours at 250* on my BGE with Rockwood lump and some chunks of apple wood. The last half hour the Egg was shut completely down. The Mop sauce was Apple Juice, Cider Vinegar, Oil, and more rub. They turned out as good as any ribs I've ever done. By competition standards they were overdone (falling off the bone). In other words, just right.

[@vincenthearne2190]

Malcom you are a true Genius in Meats Prep and Cooking you are Reigning Supreme in the PitMaster Arena I am so Greatful to learn certain aspects of PitMasters from you on Utube that I was not aware of before 💯🥇🏆

[@saulochoa012]

My favorite part of your videos is when you season your food, you shake the rub so evenly and precise ha like a bbq boss! Keep up the good work!

[@briansheets6004]

😅😅 my favorite part of every vid. I just cant duplicate it.

[@jedbanaglorioso765]

Raised with Texas bbq, tried Memphis bbq and my life changed

[@mburke1211]

I have watched this video at least a dozen times (every time I make these ribs, and they’re awesome!). I only wish I could leave a thumbs up every time I watch it.

[@Vinny_mac140]

2022 and running this recipe. The way the vids are made is great. No bs talking just knowledge. Woot woot

[@stanhathcoat920]

Knew you must be southern! Played music in Memphis in the 70s, the homegrown bbq was always looked forward to. Love your channel, simple & informative. Good job Malcolm.

[@lumpyq6385]

Hey Malcom, I watched the Kansas Style Video first and I have done those and I like that style. Then I watched this one and I was torn between favorites until the mopping, then when you took them off and hit them with the rub again and cut into them, I am sold, Memphis rocks. Thanks.

[@mrbillcollecta]

Thanks for helping this Memphis boy look like a season veteran on the grill. You are my go to instructor on my shoulders and ribs. Again thank you for all that you do to make me look like pro.

[@troyellis3]

Using this technique for the 3rd after watching this video! Malcom you have turned me into a smoking King...everyone loves when I make something you have taught us! Have a good weekend and fourth guy!

[@JonGreene]

HowToBBQRight Malcom Reed , this is how I've always done ribs. My thought is that sauce belongs on the side and your meat is what needs to shine. Those ribs look great, thanks for sharing!!!

[@mikekopmanis2099]

Malcom, I've made both your Memphis and Competition rib recipes. Simply outstanding process, many thanks! I've done competition with the mopping sauce prior to foiling, great hybrid. Awesome cook!

[@TBushart]

Showing Memphis some love!

[@buddy22801012]

I’ve tried a few different methods of smoking ribs. I’ve tried the 321 method and wrapped the ribs in the past but this recipe was the best. I made 10 racks for a 4th of July party and everyone said these were the best ribs they’ve ever had. Great channel thank you.

[@brianfinnigan2269]

Very new to smoking with a pellet grill and I followed this recipe for my first rack of ribs and the results were fantastic. They were fall apart tender after 4 hours and the taste was great. A great rub

[@geedubb2005]

I know you're a damn good cook just by looking at your size! I'm about the same size and there's some truth to the old saying, "never trust a skinny cook". One of those racks woulda made me some fine breakfast Malcolm, roast a fresh jalapeno and go o town on them! Thanks for sharing !!

[@howtobbqright]

Gee Dubb There is truth to it. Never trust a skinny cook!

[@frankgrimes3775]

HowToBBQRight Malcom Reed what type of smoker do you use in this video?

[@theexpendable5307]

should the meat be dry when adding on the rub? Or should there be some moisture after washing the meat when adding it.

[@jayc9631]

what if im a skinny ass cook that uses the same technique you've taught me, master? T____T

[@meganarchibald5988]

Made these twice now and they keep getting better. Thanks for sharing!

[@jeffschueler1182]

Malcolm, I have three baby back racks on my YS-480 right now, and they look amazing. I followed your recipe exactly, and I have been mopping every hour. I'll let you know how they come out, but they look snd smell like barbecue heaven!

[@MyMother80]

What was the results

[@jeffcoffey8970]

I also followed this recipe and I agree. They are the best ribs I have made. These are my favorite way to eat ribs, no question. Malcolm, you are the man! 👍

[@deanmclellanwww.deanmclell4547]

Best video I’ve seen on ribs! Thanks!!

[@nucphamrso]

Im fixing these ribs right now. Can’t wait to try them. My son had been asking for some Memphis dry ribs vs my 3-2-1 method. Hope they come out like yours. Thank you for the video.

[@Strata-GEE13]

I’m from Memphis myself thanks for this video love it straight to the point

[@chrisberry3146]

I’ve watched this video before I’ve done ribs 3 times now!! Thanks Malcolm your recipes stand the test of time!

[@chadsem]

Great job Malcom! Your secrets are priceless!

[@RodneyJ2323]

These are on the menu at my house for July 4th. These are my favorite style ribs by far. The only way I cook them anymore. Good stuff.

[@thatguynick6737]

same

[@d4nt3_023]

Just made these. They’re incredible!

[@owiz9212]

Nice job as usual, Malcolm. I kind of like the 3-2-1 (3 hours on smoke, 2 hours wrapped, and 1 hour on the grill) method, and baste every 30 minutes with 50/50 apple cider and apple cider vinegar. Funny to watch the neighbors come by when they're cooking, LOL.

[@JohnDoe-uf2if]

Love your videos. I'm new to smoking, but experimenting your videos. I'm with you, love dry rub over sauce on ribs. My favorite was smoking pastrami out of a corned beef. AMAZING

[@unclealzbbq2185]

Malcoms Technique attention to detail has boosted me to do everything on an offset smoker charcoal and wood.... Yes I had a pitboss pellet grill but i felt like i was baking it in an outdoor oven that ran on pellets.. YES it was Great BBQ but I am searching for OUTSTANDING BBQ .. Great video; the mop the rub thats the key >> THX BBQRIGHT

[@DJ-il8iv]

Thank you Malcom. I’ve only wrapped ribs but gonna try this method. Greetings from Gulfport

[@wes.b.815]

I was born in Memphis....I miss the BBQ festival.....my buddy John David Wheeler is a incredible pit master....Memphis BBQ

[@justinholmes6386]

This is my go to video whenever I do ribs

[@jhimmelrick1]

I've tried several of Malcom's rib recipes and this one is my fave. I cooked them on my pellet grill using applewood pellets. Other than that I followed the recipe to the letter. Mine seemed to get done a little faster than he indicated they would, but they were fantastic.

[@MichaelKing-kc1fd]

Malcom Reed makes the best barbecue rub and barbecue sauce I've ever had... absolutely amazing go to his website and purchase some for yourself you will not regret it

[@darylcampbell2600]

Malcolm Reed you are the best sir. Love your vids.....

[@47jbad]

Tried your method today for dry Memphis style ribs, the ribs were fantastic. Perfect smoke ring flavorful and juicy. Your rub is the bomb. I put out some of you're sauce very good but a little sweet. I will have to try some of your other sauces.

[@AlJohnsGuitar]

The best way to cook ribs. I am going to try the snake method on my little walmart grill. Go Chargers!

[@bumblur]

Great video, Malcom. You've sold me on dry ribs. Thanks for sharing! - John

[@jjqapex]

Just got my WoodWind Smoker and tried your Memphis Style Ribs. They were awesome. Thanks for providing a newbie with how to smoke ribs and a whole lot more. You have provided me with step by step info on grilling and smoking food. Looking forward to stealing all that I can from your videos. Thank you

[@himritethere]

Man, they look so good! Great job! And that smoker...

[@richardfile-muriel]

Malcom, thanks for sharing your knowledge! I've made both Malcom style ribs on my Aussie grill with a 2/1/2/2 snake, as well as this Memphis style recipe; both were amazing!

[@brodericklove7165]

I just bought my first smoker and I will be using your video as a go by. Keep it up I love Memphis style ribs.

[@Doug6714]

Never have smoked Memphis style ribs. I like the way those turned out.

[@ComicCulture]

Just made these for the second time. Turned out ok, used your rub and mop. The meat was from Publix and was pretty fatty. The first time I did this the meat was great and the rub and mop was killer. It's all about that meat quality. That's what I'm learning more and more as I do this type of cooking.

[@howtobbqright]

Niko413 Yeah, that has a lot to do with it.

[@ER-me1ii]

I’ve used Costco’s ribs and they’ve been very good. Sure you get 3 racks so you have to have like 6 hungry people but bbq isn’t for eating alone. They stock both St. Louis and the loin ribs he used in thus vid.

[@JVMyers]

Exactly how I do mine. I have a couple racks in the fridge that I'm putting on tomorrow. Memphis dry is the only way I serve ribs in my house.

[@ComicCulture]

How'd they turn out?

[@JVMyers]

Niko413 Man, It wont let me post a photo! They turned out pretty good. They got a little dark on the ends, but they were the perfect level of tenderness. They pulled clean from the bone, but weren't falling apart.

[@user1233002]

Excellent video. I'm surprised there aren't more vids on Dry Rubs. They are my personal favorite for Pork. I like your Meat Mop, and that you demonstrated how & why to start mopping. I didn't know that Memphis Style Ribs were No Wrap. The follow on Vid you did about Rub Recipe was also Very Informative. I make a lot of Beef Back Ribs and use SGP. I'm giving the recipe less sugar on my next Beef Rib cook and give it a try. I've Subscribed and will be watching your videos.

[@bv2thareese]

Absolutely beautiful ribs. Great job teaching

[@dagl.4423]

omg, my mouth is watering just seeing them come out of the smoker.

[@thethesaxman23]

My god those look amazing!! I absolutely agree dry is the way to go. I do like sauce, but I would probably go dry if I had to choose one

[@rickdudzik9281]

love this fella and he knows bbq. and i get so excited when its time to smoke or cook meat because if i do what he says i know im going to make some fantastic eats

[@dkcbr600]

I think I want to move to Memphis (South Haven) just so I can call you my neighbor. Love the vids, keep them coming. I grill just about every weekend and use my smoker at least 2 to 3 times a month.

[@outlaws2945]

Southaven is an awesome city, so are the rest of the surrounding cities in North Mississippi

[@progers5019]

Great Video Malcom. I'm just getting started in offset smoking food. have watched many of your vids and learned a lot. I'll be smoking some baby backs tomorrow using some of your tips. Thanks again. Phil in Florence

[@blackhawkswincup2010]

"Pappa-reeka" Don't ever change, O worshipful provider of BBQ wisdom and enlightenment...We adore and worship you until our final angioplasty!

[@CosmicStargoat]

I am making some of these tonight! One slab baby back Memphis style, one slab St. Louis cut KC style.

[@user-ly6ry1rf5k]

I think you dropped this king... 👑

[@derick2986]

I live in Mississippi to and I love Memphis style ribs. Those ribs look like some fine eating.

[@mortimergladbreath]

Making these today for the second time. They were excellent the first time I made them. Thanks!

[@GrillingNetwork]

Awesome video!! It's early in the morning and I am jazz in for ribs.

[@randycorreia349]

Thank you for the mop sauce recipe. I've never used red wine vinegar before. I look forward to trying this. Those are beautiful ribs.

[@TheLizardDaddy]

Yes Sir! Love me some good dry ribs. Thank you for showing me how to make them myself.

[@EdHourigan]

Another great video! I made ribs per this video and my family said they were the best yet! Thanks for the video, Malcom!

[@luccalucca7995]

that happy time when you open the top an a buffalo of smoke permiates the neighborhood....nice!!!!

[@RedruMFishing]

I have bean following this recipe to a T for two years. my friends and family have named me the rib king ever since. on occasion I do your St.Louis style also. I'm more of a dry rib kind of guy but my wife likes the st. Louis Style. either one of these recipes are killer. if I had any advice for anybody I would say make sure you get yourself the killer Hogs seasoning cuz it ain't right without it and watch your temperature because there is a differance between 250(perfect) degrees and 275(dry and burnt)

[@geraldm7435]

Dry style is where it's at, I agree!

[@michaelknott3392]

Smoking it this weekend. Great informative video!

[@DWsSouthernCookingBBQ]

Very Nice Malcom, now that is some of the finest Memphis Style Rib's that I've seen, I do need to try out this recipe myself. Thank's for sharing your awesome way of doing ribs Memphis Style!

[@photoman52beta]

Your videos are really well done with A to Z instructions. I have noticed quite a few phone notifications going off from time to time, but that's the busy world we live in. Great job my friend.

[@dfranyo]

I know this video is old, but I just started learning to smoke meat and this was my most successful rib cook. Thank you so much. ps, my family loved it, too

[@untitled3634]

I am trying this right now let's see how it goes it. It already smells great!

[@mobilemechman]

I just made these for the first time and they turned out bad ass! Thank you Malcolm!

[@WhenYouLoveWine]

Malcom...Love the videos! You are the MAN! Keep up the great work. I’ve been telling all of my BBQ friends to check out your videos and products!

[@hehaney]

I did not realize you grew up in Southaven. I'm only about 45 minutes south in Oxford. Great channel man!

[@toddevans5731]

Your a good teacher!

[@gbutler28]

Great recipe, these were a huge hit at our backyard party.

[@oakman11]

you can use your kettle grill as a smoker. Cook indirect(away from the coals). I have a smoker but have used my grill for smoking ribs, chicken and pork shoulders(pulled pork). There are plenty of video here that can help you. Good luck

[@howtobbqright]

Rich Romano Yeah, here is a video on cooking indirectly: kzbin.info/www/bejne/jaiYpqCfbt2plZI

[@drewcee_]

Just bought this rub at Walmart an hour ago. I’m about to eat good tonight

[@davidchukhajyan8356]

That is an awesome Ole Hickory!

[@WhiteThunderBBQ]

I made these once last year and they were awesome! But I used applewood. Nice cook Malcolm.

[@grussem]

I'm making these right now on my BGE. Keep the videos coming!

[@nicolegiron6464]

Hi Malcom, how are you doing? My husband and I enjoy watching your videos so much we bought our own smoker. We made these Memphis style of ribs today. We noticed in your video your ribs appeared quite moist. Our ribs did not come out as moist despite mopping them periodically with the same mixture. We are using the Camp Chef Pellet Grill. We would really appreciate your feedback. Thank you!

[@irvingjames9298]

Tried this method.......mind blowning

[@irvingjames9298]

+Irving James using your Killer Hogs rub that I brought on Amazon www.amazon.com/Killer-Hogs-The-BBQ-Ounce/dp/B0097TYQQ4

[@crisworkizer1523]

As always,awesome cook Malcom.never new Memphis style ribs didnt have sauce..I have made them without sauce,but thanks for clarifying that..

[@cksteele]

Yeah I'm not a fan of sweet sticky ribs I really like Texas style s&p ribs and then I found the Memphis dry ribs it really is awesome done well, thanks for sharing 👍🏻

[@timromero8710]

Hey Malcolm! Love your videos, love to BBQ. I've been using some of your tips and recipes out here in California and my cooks have been great. Keep up the good work.

[@tommiejackson6491]

I really enjoy the videos you put ! They are simple and easy to follow

[@carolinasmoke5047]

Another awesome video. Thanks, Malcom.

[@b.anderson8148]

Used this method this weekend, usually I wrap like in your other videos. They turned excellent! I think they were the best racks I've made yet. I used 50/50 evoo, and apple cider vinegar plus rub, kept the moisture in just fine. P.S. I used "The BBQ Rub" a couple weeks ago in some home made taco seasoning, and it turned out great! I'll probably stop buying store brands and just make my own from now on. :) Great videos and products!

[@dsyukon]

Thanks for the mopping recipe. Nice equipment and ribs !