Memphis Style Ribs

I’m learning a lot about BBQ, meats and Southern foods from various coworkers recently. For example, I never knew there were different styles of ribs named after different U.S. cities. I thought all ribs were slathered in BBQ sauce. My bad.

When Gaylord and I decided to dedicate last Saturday to cooking Southern BBQ dishes in order to use the huge vat of BBQ sauce Micah made, I pretty much knew Gaylord would be in charge of the meats.

Maybe it’s because I think grilling is a guy thing – or maybe I’m kind of lazy, but I just don’t get excited over grilling food. Eating grilled food? Of course. Grilling food? Nah. If I were to choose between taking it and leaving it, I’d leave it. Just seems like too much of a fuss – dealing with getting the grill to the right temperature and all that jazz. Thankfully Gaylord was perfectly happy with taking over and making these:


mop sauce.

  • 1/4 c. yellow mustard
  • 1 c. cider vinegar
  • 1 tsp. salt


  1. Rub 2/3 of rub over all surfaces of ribs. Place ribs in a large pan or baking dish and refrigerate at least 4 hours or overnight.
  2. Preheat grill for indirect cooking over low heat. Make the mop sauce by whisking together the ingredients.
  3. Arrange ribs on grill. Close lid and cook 1 hour. Baste with mop sauce. Cook an hour longer, basting frequently. The remainder of rub can be sprinkled on at the end of cooking, if desired.

We could have taken the extra step of slow-cooking these over a low heat in the oven before grilling them. But Gaylord has had this recipe before as is and liked it so we didn’t. Doing so would have made the meat more tender, I would imagine. If you want your ribs falling off the bone, I’d suggest pre-cooking these in the oven.

Recipe rating: 

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