Passion for Pork

Memphis Blues Dry Ribs

Memphis Blues Dry Ribs

Chefs George Siu & Park Heffelfinger
Memphis Blues BBQ House, Vancouver


1 rack of St. Louis cut side ribs (approx. 2 kg, or 4 lb)
1 cup (250 mL) All Purpose Dry Rub
1 pkg wood chips (approx. 500 g, or 1 lb)
Memphis Blues All-Purpose BBQ Sauce


Soak wood chips in water for 20 minutes. Drain water, place chips in the smoker box. Place smoker box under left or right side of barbeque grill, turn on medium heat (275-300°F) only on the side where smoker box is placed. Rub the meat with the All Purpose Dry Rub. Make sure the ribs are well coated on all sides. Place the meat on the unlit side of the grill, fat side up.  Close the lid and allow it to smoke.
Once the smoke has cleared, refill the smoker box with wood, as needed. A 2 lb (1 kg) rack will take approximately 3 hours to become tender. Check doneness by gently bending the rack in half. If the meat breaks easily and just starts to come away from the bone, it’s done. During the last 30 minutes of cooking, tightly wrap the meat in tinfoil to allow it to steam in its own moisture.
Take the meat off the BBQ and allow it to stand for 10 minutes. Remove the tinfoil and flip the rack over on its back so the rib bones are clearly visible. Using these bones as a guide, slice the ribs into individual portions and serve with Memphis Blues All Purpose BBQ Sauce on the side.

Watch Video

Prep Time: 20 Minutes
Cooking Time: 180 Minutes
Total Time: 200 Minutes

Tags: BBQ | dry ribs | George Siu | Memphis Blues | Park Heffelfinger | smoker |