Fall-off-the-bone tender ribs with your choice of sweet & sticky (Kansas City) or dry-rubbed (Memphis) perfection. This foolproof method guarantees restaurant-quality ribs at home!
Ingredients
For the Ribs
- 2 full racks pork baby back ribs (or St. Louis-style spare ribs)
- 1 tbsp yellow mustard (optional binder)
- 2 cups wood chips (hickory, apple, or cherry)
Kansas City Style (Sweet & Sticky)
- 1 cup ketchup-based BBQ sauce
- 1/4 cup brown sugar
- 2 tbsp honey
- 1 tbsp molasses
Memphis Style (Dry Rub)
- 3 tbsp brown sugar
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp black pepper
- 1 tsp cayenne (optional)
- 1 tsp dry mustard
Step-by-Step Instructions
1. Prep the Ribs
- Remove membrane from bone-side of ribs (grip with paper towel & pull).
- Pat dry and lightly coat with mustard (helps rub adhere).
2. Apply Rub
- Kansas City: Mix 1/4 cup brown sugar into your favorite BBQ rub.
- Memphis: Combine all dry rub ingredients.
- Generously coat both sides of ribs, pressing into meat.
3. Smoke or Bake (Low & Slow)
Smoker Method (Recommended)
- Preheat smoker to 225°F (107°C), add wood chips.
- Smoke ribs 3 hours meat-side up.
- Wrap in foil with 1/4 cup apple juice, smoke 2 more hours.
Oven Method
- Preheat oven to 275°F (135°C).
- Place ribs on foil-lined tray, cover tightly with foil.
- Bake 3 hours, then unwrap and bake 1 more hour.
4. Finish & Sauce
- Kansas City: Brush with sauce, grill/broil 5 mins until caramelized.
- Memphis: Serve dry with sauce on side (optional).
5. Rest & Serve
- Let rest 10 minutes before slicing.
- Cut between bones and serve with extra sauce.
Pro Tips
- Bend Test: Ribs should crack slightly when bent.
- 3-2-1 Method: 3 hrs smoke, 2 hrs wrapped, 1 hr unwrapped (for spare ribs).
- No Peeking! Maintain steady temperature.
Serving Suggestions
- Classic sides: baked beans, coleslaw, cornbread
- Cold beer or sweet tea