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Memphis Pit Barbecue Spareribs

Memphis Pit Barbecue Spare Ribs

  • Author: The Commish
  • Prep Time: 30 min
  • Cook Time: 90 min
  • Total Time: 2 hours
  • Yield: 6 servings 1x
  • Category: Main



For the ribs and rub:

  • 6 to 8 pounds baby back pork ribs or pork spareribs
  • 1/4 cup sweet paprika
  • 4 1/2 teaspoons freshly ground black pepper
  • 4 1/2 teaspoons dark brown sugar
  • 1 tablespoon salt
  • 1 1/2 teaspoons celery salt
  • 1 1/2 teaspoons cayenne pepper
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons dry mustard
  • 1 1/2 teaspoons ground cumin

For the mop sauce:

  • 2 cups apple cider vinegar
  • 1/2 cup yellow mustard
  • 2 teaspoons salt


To prepare ribs and rub:

  1. Remove the thin skin from the back of each rack of ribs.
  2. In a small bowl, whisk together paprika, black pepper, brown sugar, salt, celery salt, cayenne, garlic powder, dry mustard and ground cumin.
  3. Rub 2/3 of the mixture over the rubs.
  4. Transfer the ribs to a roasting pan.
  5. Cover the ribs, and chill in the refrigerator for at least 4 and up to 8 hours.

To prepare mop sauce:

  1. In a small bowl, combine the apple cider vinegar, mustard and salt.

To grill ribs:

  1. Prepare a gas grill with a smoker box filled with soaked hickory chips or a charcoal grill with wood chips on the coals.
  2. Position a drip pan in the center of the grill.
  3. With the grill set for medium heat and indirect grilling, oil the grill grate.
  4. Arrange the ribs over the drip pan.
  5. Cover the grill and smoke cook the ribs, about 1 hour.
  6. Brush the ribs with mop sauce.
  7. Re-cover the ribs and cook until nearly tender, about 30 minutes.
  8. Sprinkle the remaining rub on the ribs.
  9. Continue cooking until tender, about 15 minutes.