Smoke a slab of Memphis style pork ribs and serve them the traditional way...without sauce. Cooked right, these ribs will have a slightly crispy bark on the outside, and juicy, tender meat within.
Use a trimmed sparerib slab for this recipe. The St. Louis style slab is an even thickness throughout and cooks evenly. It also looks nice for presentation.
Since these ribs are served without sauce, the flavor of the dry rub is the star. This simple rub recipe enhances the flavor of the pork without being too strong.
INGREDIENTS: (per slab)
One tablespoon sweet paprika
Two teaspoons kosher salt
Two teaspoons onion powder
One teaspoon ground black pepper
One-half teaspoon cayenne pepper
Combine the dry seasonings and coat the pork rib slab on both sides. Wrap in plastic wrap and let it rest at room temperature for about an hour, while you get the smoker going.
For authentic flavor, hickory is the wood of choice. Smoke these ribs at 225 degrees Fahrenheit for 3 to 4 hours, or until the bone will just separate from the meat. Your Memphis style pork ribs will have a slight crust on the meaty side when they are perfectly done.