No ImageMemphis-Style Pork Ribs

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  1. Michael Langevin

    I smoke a lot of ribs probably 4 racks a weekend during football season. Your rub is classic to the mid south. I’m an Arkansan.
    Most of us use a binder on the ribs before adding the rub it makes the rub stick better. For Pork the most common binder used is plain yellow mustard, cheaper the better. Rub a thin layer on the ribs and then sprinkle rub on. Mustard cookd away and leaves no flavor.
    For beef the best binder is olive oil. You can use that on the pork if you are still a “fraidy cat” of the mustard. :)

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  2. Social_MzFit

    Made the BBQ spice rub, was awesome. Marinated pork side ribs for 2 days because I had something else that I need to cook right away. This was easy to put together. Once ready, I loaded the ribs up in the instant pot to be cooked, then took them out and broiled in the oven on each side for a few minutes. Turned out wonderfully, hubby gave 2 big thumbs up, will def use again and booked marked on my laptop for future reference. Thanks!

    xxxxxyyyyy

  3. Richard Tedford

    It’s just really good. A keeper!

    xxxxxyyyyy

  4. Fabiano

    Perfect recipe! Thanks from Brazil.

    xxxxxyyyyy

  5. Torrey

    I didn’t eat these (I’m not a fan of ribs *I’m sorry*) but my husband loved them. I didn’t use all the rub but just realized this amount was meant for 2 racks so it’s a good thing I didn’t! I did spread a little bit of BBQ sauce around the top right before finishing them. Baked in the oven at 250 covered with foil for 3 hours then bumped up to 375 for about 20 minutes.

    xxxxxyyyyy

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