Description
These pellet smoker Memphis ribs are all about bold dry rub flavor, slow smoking, and that perfect tender bite. With no heavy sauce, this recipe lets the smoky, spice-packed crust shine, giving you juicy, fall-off-the-bone ribs that taste like authentic backyard barbecue with minimal effort.
Ingredients
Scale
- 2 racks St. Louis-style ribs
- 1/4 cup paprika
- 1/2 cup brown sugar
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 2 teaspoons cumin
- 2 teaspoons salt
- 2 teaspoons cayenne pepper
- 1 teaspoon mustard powder
- 1/2 teaspoon celery seed
- 1/2 teaspoon dried oregano
Instructions
- Remove the membrane from the back of the ribs
- Mix all dry rub ingredients in a bowl
- Coat ribs evenly with the rub
- Let ribs rest in the fridge for a few hours or overnight
- Preheat pellet smoker to 225°F
- Place ribs on smoker, bone side down
- Smoke for 5 to 6 hours, rotating occasionally
- Check doneness using the bend test
- Rest for 10 to 15 minutes before slicing
Notes
- Use hickory pellets for classic BBQ flavor
- Letting the rub sit overnight boosts flavor
- Keep smoker closed as much as possible
- Rotate ribs halfway through for even cooking
- Resting keeps ribs juicy and tender
- Prep Time: 15 minutes
- Cook Time: 5–6 hours
- Category: Main Course
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1/2 rack
- Calories: 550
- Sugar: 10g
- Sodium: 750mg
- Fat: 34g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 135mg