Ribs are the ultimate BBQ food, but they vary greatly by region. There’s not enough days in the week to cover every style but we recommend trying these 3 from Memphis, South Carolina and Kansas City. We wouldn’t dare pick favorites, we love ‘em all!
Memphis Dry Rubbed Ribs
1 (3 pound) slab of pork ribs
Favorite dry rub
Favorite basting liquid
Marinade ribs with rub for 24 hours.
Preheat smoker such as Big Green Egg or Globe Café Ceramic Smoker to 220-240 degrees.
Place ribs directly on smoker for 5-6 hours, making sure to baste with preferred basting liquid every 45 minutes. Smoke until ribs are fork tender or internal temperature is at 190 degrees. Remove ribs from smoker, mop with more basting liquid and place in plastic wrap, then foil. Let ribs sit for 10 minutes before serving.
Recommend serving with a Mac & Cheese side dish
South Carolina Ribs (mustard, vinegar based)
1 (3 pound) slab of pork ribs
Marinade or basting liquid of choice
Mustard base bbq sauce such as Bone Sucking Mustard Sauce or
Favorite mustard with splashes of pickle juice to taste
Marinade ribs in marinating or basting liquid for 24 hours.
Preheat smoker such as Big Green Egg or Globe Café Ceramic Smoker to 220-240 degrees.
Place ribs directly on smoker for 5-6 hours until ribs are fork tender or internal temperature is 190 degrees. Before serving coat with mustard base bbq sauce and place in plastic wrap, then foil. Let sit for 10 minutes before serving.
Recommend serving with a cole slaw side dish and sauce on the side.
Kansas City Style Ribs (tomato, molasses based)
1 (3 pound) slab of pork ribs
Favorite Kansas City style dry rub, such as Gates Classic Rub
Favorite tomato and molasses base bbq sauce, such as Gates Classic BBQ Sauce
Marinade ribs with rub for 24 hours.
Preheat smoker such as Big Green Egg or Globe Café Ceramic Smoker to 220-240 degrees.
Place ribs directly on smoker for 5-6 hours until ribs are fork tender or internal temperature reaches 190 degrees. Remove ribs from smoker, mop with more basting liquid and place in plastic wrap, then foil. Let ribs sit for 10 minutes before serving.
Recommend serving with a potato salad side and bbq sauce on the side.