Memphis Firecracker Ribs
A smoky, spicy Memphis-style barbecue rib recipe with a unique twist on the classic sauce. Perfect for grilling enthusiasts looking to elevate their cookout game.
Allergens
Contains gluten (from ketchup). Adjust recipe for other allergies as needed.
Ingredients
- 4 lbs pork spare ribs
- 2 cups Memphis Firecracker Sauce (see recipe below)
- Wood chips for smoking (e.g., hickory or applewood) Memphis Firecracker Sauce:
- 1 cup ketchup
- 1/4 cup brown sugar
- 1/4 cup apple cider vinegar
- 2 tbsp Worcestershire sauce
- 1 tbsp hot sauce (e.g., Frank's RedHot)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- Salt, to taste
Instructions
- Preheat your grill or smoker to 250°F (120°C) and soak wood chips in water for at least 30 minutes.
- In a large bowl, combine all ingredients for the Memphis Firecracker Sauce and mix well. Set aside.
- Trim any excess fat from the ribs and cut into individual rib sections. Season the ribs with salt and black pepper to taste.
- Place the ribs on the preheated grill or smoker, arranging them over indirect heat. Smoke the ribs for
- 5 hours, basting every 30 minutes with the Memphis Firecracker Sauce.
- Increase the grill or smoker temperature to 350°F (175°C) and cook the ribs for an additional 1 hour, basting frequently with the sauce until they reach an internal temperature of 190°F (88°C).
- Remove from heat and let rest for 5 minutes before serving.
Chef’s Insight
The secret to tender, juicy ribs is low and slow cooking, allowing the meat to absorb all the smoky flavors from the sauce.
Notes
Adjust cooking time and temperature for your specific grill or smoker.