Smoked Memphis Style Ribs with Malcom Reed
Ingredients
- Spare ribs
- Yellow mustard (binder)
- Killer Hogs Hot Rub
- Zesty Italian dressing (for mop sauce, drained)
- Water (for thinning mop, as needed)
- Extra Killer Hogs Hot Rub (for finishing)
- Killer Hogs Vinegar Sauce (for serving)
Equipment & Fuel
- Royal Oak® 100% Charcoal and Hickory Blended Pellets
- Pellet Grill
Directions
1. Prep the ribs
Remove membrane from the back of the spare ribs. Pat dry.
2. Binder & seasoning
Coat ribs lightly with yellow mustard as a binder.
Apply a heavy, even layer of Killer Hogs Hot Rub over all sides.
3. Cook unwrapped
Place ribs on the grill and cook unwrapped the entire time, maintaining consistent heat.
4. Mop during cooking
Combine drained zesty Italian dressing with a little water if needed. Mop ribs periodically to keep them moist and build flavor.
5. Cook to tenderness
Continue cooking until ribs reach an internal temperature of 190–200°F and pass the bend test (they should flex easily without breaking).
6. Final finish
Apply a final mop of sauce and dust lightly with extra Hot Rub to help tighten the surface bark.
7. Slice & serve
Let rest briefly, then slice and serve with Killer Hogs Vinegar Sauce on the side.
