Experience the deliciousness of Memphis-style BBQ pork ribs with a pomegranate vinegar mop and a flavorful dry rub. Ensuring perfect tenderness and flavor in each bite requires intermittent basting and precise cooking at the correct temperature.

Indulge in the amazing flavors of Memphis-style barbecue pork ribs, enhanced by a tantalizing herb dry rub and a vinegar mop instead of traditional sticky and sugary barbecue sauce. The dry rub seasonings combine with the basting process to create a savory, amber-colored crust on the ribs.

New to cooking ribs? No worries! It’s time to showcase your grilling skills. I’ll guide you through the process, ensuring your ribs are perfectly cooked without being overcooked or undercooked. Ready to fire up the grill?

Dry Rub Seasonings

Combine paprika, brown sugar, chili powder, pepper, salt, garlic, onion, and dried thyme. Rub this mixture onto the meat and let it sit for 1 hour before cooking to allow the spices to adhere and season the surface.

Note: Sugar can start to burn above 350ºF (177ºC), so make sure to regulate your grill temperature throughout the cooking process. Save some of the seasoning mix to sprinkle on the ribs just before serving for an intensified flavor.

St. Louis Style Pork Ribs vs Baby Ribs

St. Louis-style spare ribs have more meat and fat, with flatter bones that make browning easier. Excess bone and tough cartilage are trimmed to achieve a more uniform shape. Typically, St. Louis-style ribs can serve around four people.

Baby back ribs, on the other hand, are smaller, with bones that are 3 to 6 inches in length. They tend to be curvier and produce lean meat that easily falls off the bone and cooks faster. Baby back ribs typically serve around two people.