Memphis Pork Ribs (Steven Raichlen) Recipe

Name: Memphis Pork Ribs (Steven Raichlen)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Rub; 2 tablespoons paprika; 1 tablespoon fresh ground black pepper; 1 tablespoon dark brown sugar; 1 1/2 teaspoons kosher salt; 1 1/2 teaspoons celery salt; 1 teaspoon garlic powder; 1 teaspoon dry mustard; 1 teaspoon ground cumin; 1/4 teaspoon cayenne pepper; Mopping Sauce; 2 cups distilled white vinegar; 1/2 cup water; 1/2 cup Dijon mustard; 1 tablespoon kosher salt; Ribs; 5 lbs pork ribs (2 racks)

Servings: persons

Rub
2 tablespoons paprika
1 tablespoon fresh ground black pepper
1 tablespoon dark brown sugar
1 1/2 teaspoons kosher salt
1 1/2 teaspoons celery salt
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
Mopping Sauce
2 cups distilled white vinegar
1/2 cup water
1/2 cup Dijon mustard
1 tablespoon kosher salt
Ribs
5 lbs pork ribs (2 racks)

1
Set up your grill for indirect heating at 350 degrees F; place a drip pan in the middle of your coals.
2
Remove the silver skin from the ribs with your hands.
3
Combine all the rub ingredients and rub 2/3 of it on both sides of ribs.
4
Place ribs on the grill and close the cover.
5
Combine all the ingredients for the mopping sauce.
6
After 30 minutes of cooking, mop the ribs with the sauce; repeat mopping every 20 minutes thereafter.
7
Continue to cook the ribs until they are tender and the meat has shrunk a bit from the bones, about 1 1/2 hours.
8
Remove ribs from the grill, once they are done, and place on a cutting board; mop ribs one last time and sprinkle with remaining dry rub.
9
Cut into serving size pieces as desired.

1458

kcal

Calories

Fat

Carbs

156

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Rub, 2 tablespoons paprika, 1 tablespoon fresh ground black pepper, 1 tablespoon dark brown sugar, and more.

Yes, Memphis Pork Ribs (Steven Raichlen) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Memphis Pork Ribs (Steven Raichlen)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions