Slab of Memphis-style dry-rubbed pork ribs on a worn wooden cutting board, ribs glistening with spice bark, a small bowl of thin tomato-vinegar sauce on the side, a dusting of rub on the table, warm bar-style lighting, 16:9, 1280×720, WebP, no text.
Memphis barbecue is all about the rub. Before a single wisp of smoke hits the meat, ribs and shoulders get packed with a flavorful blend of paprika, brown sugar, garlic, and chili powder. This rub forms the crust that Memphis is famous for—a bark that crackles with spice and caramelized sugar when you bite into it.
Ribs are the city’s star, and they come in two celebrated forms: dry and wet. Dry ribs are coated in rub before smoking and get another dusting after they come off the pit, so every bite is layered with smoky spice. Wet ribs start with the same rub, but they’re brushed with a tangy tomato-vinegar sauce during and after cooking, creating a glossy, sticky finish that clings to your fingers.
Beyond ribs, Memphis embraces pork shoulders cooked low and slow until they can be pulled or chopped. The same rub and sauce carry through, giving the whole menu a unified flavor story. Order a plate in a classic Memphis joint, and you’ll likely get ribs or pork with beans, slaw, and maybe some white bread to mop up every last bit.
The sauce here is thinner than many other tomato-based styles, leaning heavily on vinegar for brightness. It’s meant to complement the rub, not cover it up. A light drizzle can turn a simple rib into something that hits every corner of your palate—salty, sweet, smoky, and tangy.
Cooking Memphis-style at home is all about patience and attention to detail. The rub should be well-balanced, the fire steady, and the meat given plenty of time to render. When you slice into a rack and see that gentle smoke ring and juicy interior, you’ll understand why Memphis is one of the world’s barbecue capitals.
Flavor Notes
- Pork ribs (spare or baby back) and/or pork shoulder
- Rub with paprika, brown sugar, garlic, onion, and chili powder
- Tomato and vinegar-based finishing sauce
- A hint of cayenne for gentle heat
- Slaw and baked beans for serving
- White bread or Texas toast
Pitmaster Playbook
- Trim ribs and remove the membrane, then coat generously with your Memphis-style dry rub.
- Smoke ribs and/or shoulder over a mild wood until tender, spritzing occasionally to keep the surface moist.
- For “wet” ribs, brush with tomato-vinegar sauce during the last portion of the cook and once more before serving.