Memphis Spareribs Recipe with Dry Rub | Low & Slow BBQ

Memphis spareribs are the benchmark of the BBQ world. No sauce, no frills — just meat, smoke, and a good dry rub. The Memphis BBQ Rub with smoked paprika, brown sugar, and black pepper gives the ribs a deep, sweet-smoky bark that has formed over hours on the grill.

Memphis spareribs with dark bark from dry rub — low & slow BBQ with Tex-Mex salad

What you need:

  • 1 rack of spareribs (approx. 1.2–1.5 kg)
  • 30–40g Memphis BBQ Rub
  • BBQ or oven
  • Aluminum foil
  • Meat thermometer

Preparation

Remove the membrane from the underside of the spareribs. Rub the Memphis BBQ Rub generously over them — top and bottom. Let rest in the refrigerator for at least 2 hours, preferably overnight.

🔥 Order the Memphis BBQ Rub? Freshly blended after your order — not off the shelf.

→ Order Memphis BBQ Rub — €9.95    → 3-Evening Pack — 3 rubs of your choice

BBQ Preparation (3-2-1 method)

  1. Preheat the BBQ for indirect heat: 110–120°C.
  2. 3 hours: place the spareribs bone-side down on the grate. Smoke with cherry wood or hickory.
  3. 2 hours: wrap the ribs tightly in aluminum foil and continue cooking at 120°C.
  4. 1 hour: remove from foil and place back on the grate for a crispy bark.
  5. Ready when the internal temperature is 90–95°C and the meat separates from the bone.

Oven Preparation

  1. Preheat the oven to 120°C (convection).
  2. Place the spareribs on a rack over a baking sheet with a layer of water.
  3. Cook for 3 hours covered with foil.
  4. Remove the foil and set the oven to 220°C for 20–25 minutes for a crispy bark.

Tips for perfect spareribs

  • Always remove the membrane — otherwise, the rub won't penetrate properly
  • The 3-2-1 method is foolproof for beginners
  • Bend test: pick up the rack in the middle — if it tears slightly, they're done
  • Don't leave in foil too long — otherwise, the meat will fall off the bone (fall-off-the-bone is too far)

Serving

Cut between the bones and serve immediately. Delicious with coleslaw, grilled corn, and baked beans.

→ Order the Memphis BBQ Rub
→ Also check out the Memphis Pulled Pork Recipe
→ All about Memphis BBQ Rub — flavor profile & tips
→ Discover more flavors with the Starter Pack

Want to learn more about BBQ techniques?

→ Measuring internal temperature — complete guide
→ The Bark and the Smoke Ring: what is it and how does it form?
→ What is the BBQ Stall? Cause, duration, and solution
→ Which smoking wood to use? Hickory, apple, cherry, and mesquite explained