Memphis Hogaholics Award Winning Ribs
Get ready to impress your taste buds with these Memphis Hogaholics Award Winning Ribs, a smoky, tender masterpiece that’s perfect for any barbecue enthusiast. Featuring succulent pork spare ribs seasoned with a bold, aromatic dry rub of kosher salt, smoked paprika, brown sugar, and a kick of cayenne, this recipe delivers that classic Memphis-style flavor. Slow-smoked over hickory wood chips and basted with a touch of apple cider vinegar for ultimate juiciness, these ribs are cooked low and slow to perfection, creating a melt-in-your-mouth texture with a beautifully caramelized bark. Whether served as-is or brushed with your favorite BBQ sauce, these ribs are ideal for backyard cookouts, game days, or any occasion where only the best barbecue will do. Your guests will be raving about these award-winning ribs long after the last bite!
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Ingredients
- 2 racks Pork spare ribs
- 2 tablespoons Kosher salt
- 2 tablespoons Freshly cracked black pepper
- 1.5 tablespoons Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 tablespoons Brown sugar
- 0.5 teaspoon Cayenne pepper
- 0.5 cup Apple cider vinegar
- 2 tablespoons Yellow mustard
- 2 cups Hickory wood chips (for smoking)
- 1 cup BBQ sauce (optional)
Directions
Step 1
Trim any excess fat and remove the silver membrane on the back of the ribs for better seasoning absorption and tenderness.
Step 2
In a small bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, brown sugar, and cayenne pepper to make the dry rub.
Step 3
Pat the ribs dry with paper towels and coat them lightly with yellow mustard to act as a binder for the rub.
Step 4
Generously sprinkle the dry rub on both sides of the ribs, ensuring even coverage. Let the ribs sit at room temperature for 30 minutes or refrigerate for up to 12 hours for deeper flavor.
Step 5
Preheat your smoker or grill to 225°F (107°C) and prepare it for indirect heat. Add soaked hickory wood chips to the smoker for that signature smoky flavor.
Step 6
Place the ribs on the smoker/grill, bone side down, and close the lid. Smoke for 3 hours, maintaining a consistent temperature of 225°F.
Step 7
After 3 hours, tightly wrap each rack of ribs in aluminum foil, adding a splash of apple cider vinegar to keep them moist and tender. Return the wrapped ribs to the smoker and cook for an additional 2 hours.
Step 8
Carefully unwrap the ribs and place them back on the smoker for the final hour to allow the bark to firm up. Optional: Brush them with your favorite BBQ sauce during the last 20 minutes of cooking.
Step 9
Remove the ribs from the smoker and let them rest for 10 minutes before slicing. Serve with extra BBQ sauce on the side, if desired.
Nutrition Facts
| Serving size | (2943.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6592.4 |
| Total Fat 472.0g | 0% |
| Saturated Fat 170.5g | 0% |
| Cholesterol 1760mg | 0% |
| Sodium 7452.1mg | 0% |
| Total Carbohydrate 156.0g | 0% |
| Dietary Fiber 10.5g | 0% |
| Total Sugars 122.2g | |
| Protein 414.8g | 0% |
| Vitamin D 880IU | 0% |
| Calcium 653.3mg | 0% |
| Iron 29.5mg | 0% |
| Potassium 5365.0mg | 0% |
Source of Calories