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1/4 cup paprika
1 1/2 Tbsp. freshly ground black pepper
1 1/2 Tbsp. firmly packed dark brown sugar
1 Tbsp. salt
1 1/2 tsp. celery salt
1 1/2 tsp. cayenne pepper
1 1/2 tsp. dry mustard
1 1/2 tsp. garlic powder
1 1/2 tsp. ground cumin
4 to 6 lbs. pork ribs

Mop Sauce:

1/4 cup prepared mustard
1 cup cider vinegar
1 tsp. salt

To make rub, combine paprika, black pepper, brown sugar, salt, celery salt, cayenne pepper, dry mustard, garlic powder and cumin in a small bowl. Rub two-thirds of the mixture over all surfaces of ribs. Place ribs in a large pan or baking dish, cover and refrigerate at least 4 hours or overnight.

Preheat grill for indirect cooking over medium heat. To make mop sauce, whisk together mustard, vinegar and salt in a small bowl; set aside. Arrange ribs on grill. Close lid and cook for 1 hour. Baste with the mop sauce. Cook 30 minutes longer, basting frequently. Remainder of rub can be sprinkled on at the end of cooking, if desired.

Makes 4 to 6 servings.

Memphis Pork Ribs
Pork ribs
garlic powder
cider vinegar

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