Memphis Dry-Rub Pork Spareribs with Vinegar Mop

Steps

1. Step 1

   Make the rub: in a bowl, stir together the paprika, 3 tbsp brown sugar, kosher salt, black pepper, garlic powder, onion powder, chili powder, dry mustard, celery salt, oregano and cayenne until evenly colored. You'll have about 3/4 cup. Set aside 1/3 cup of it in a separate small bowl for the final dusting, plus 2 tsp for the mop.

   10 min

   • 1/4 cup sweet paprika
   • 3 tbsp packed light brown sugar
   • 2 tbsp kosher salt
   • 1 tbsp coarsely ground black pepper
   • 2 tsp garlic powder
   • 2 tsp onion powder
   • 1 tbsp chili powder
   • 1 tsp dry mustard
   • 1 tsp celery salt
   • 1 tsp dried oregano
   • 1/2 tsp cayenne pepper
2. Step 2

   Prep the ribs: pat the rack dry with paper towels. If the thin silvery membrane is still on the bone side, slide a butter knife under one corner, grip it with a paper towel and pull it off. Trim any loose flaps of fat.

   10 min

   • 1 rack St. Louis-cut pork spareribs (about 3 1/2 lb)
3. Step 3

   Smear the rack all over with the yellow mustard in a thin film (it just helps the rub stick), then pat on the remaining rub — about 1/3 cup — covering both sides generously. Let the ribs sit at room temperature for 30 minutes while the grill heats; the rub will turn damp and glossy.

   30 min, hands-off

   • 1 tbsp yellow mustard
4. Step 4

   Set up the grill for indirect heat at 250–275°F. On a charcoal grill, bank lit coals on one side and leave the other half empty; set a foil pan of water on the empty side if you like. On a gas grill, light only the burners on one side. Add the wood chunks to the coals or a smoker box now, if using.

   20 min · 250°F

   • 2 pieces hickory or oak wood chunks
5. Step 5

   Make the mop: in a small saucepan, combine the cider vinegar, water, hot sauce, 1 tbsp brown sugar and 2 tsp of the reserved rub. Warm over medium heat, stirring, just until the sugar dissolves, about 3 minutes. Keep it nearby with a brush or mop.

   5 min

   • 1 cup apple cider vinegar
   • 1/2 cup water
   • 2 tbsp hot sauce (such as Louisiana-style or Texas Pete)
   • 1 tbsp packed light brown sugar
   • 2 tsp dry rub (from above)
6. Step 6

   Lay the ribs bone side down on the cool side of the grill, away from the fire. Close the lid and cook, keeping the temperature around 250–275°F, for 1 1/2 hours without touching them.

   1 hr 30 min, hands-off · 250°F

   • 1 rack St. Louis-cut pork spareribs (about 3 1/2 lb)
7. Step 7

   Brush or mop the ribs all over with the vinegar mop, then close the lid. Keep cooking, mopping every 45 minutes, for about 2 more hours. The ribs are done when the meat has pulled back from the bone ends and a toothpick slides into the meat between the bones with no resistance (about 195–203°F internal). If they color too fast, wrap loosely in foil for the last hour.

   2 hr, hands-off · 250°F

8. Step 8

   No grill? Set the ribs on a foil-lined rimmed baking sheet, bone side down, and roast at 275°F for 3 to 3 1/2 hours, mopping every 45 minutes, until a toothpick slides in easily.

   275°F

9. Step 9

   Move the rack to a cutting board and let it rest 10 minutes. Give the ribs a final mop, then dust the reserved 1/3 cup rub evenly over both sides — this is the "dry" finish, no sauce. Cut between the bones into individual ribs and serve with any extra mop on the side.

   10 min

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026