Memphis Style Dry Ribs

Embers Only BBQ brings you a taste of Memphis with these incredible Memphis Style Dry Ribs, inspired by the legendary Malcolm Reed. Perfectly seasoned and slow-cooked on the Kamado Joe Big Joe III, these ribs are mopped with a tangy blend of apple juice, red wine vinegar, and BBQ rub, ensuring every bite is juicy and packed with flavor.

Instructions

1. 01

   Set up your Kamado Joe for indirect heat at 250°F.

2. 02

   Add 2-3 wood chunks (fruit woods are best) for a subtle smoky flavor.

3. 03

   Place a drip pan underneath the ribs to catch the mop sauce.

4. 04

   Season the meat side of the ribs liberally with the BBQ rub of your choice.

5. 05

   Optional: Remove the membrane from the bottom of the ribs by sliding a butter knife underneath it and using a dry paper towel to peel it off.

6. 06

   Place the ribs on the grill, meat side up.

7. 07

   Combine all mop sauce ingredients in a bowl and stir until well incorporated.

8. 08

   After 90 minutes on the grill, begin mopping the ribs every 30-45 minutes to keep them moist and flavorful.

9. 09

   Continue cooking the ribs for a total of 4-5 hours, until they are tender and the meat begins to crawl up the bones.

10. 10

    To test for doneness, use the “bend test”: grab the ribs with tongs lengthwise about halfway up the rack and lift them off the grill. Look for slight cracking or tearing of the meat where it bends.

11. 11

    Once done, remove the ribs from the heat, sprinkle some more BBQ rub on top, and enjoy!