🍖Smoker BBQ
Memphis Wet Ribs
Spare ribs mopped and glazed with a tangy tomato sauce — the sticky, sauced counterpart to dry ribs.
30 min
Prep
5 hr 30 min
Cook
Medium
Difficulty
11
Ingredients
5
Steps
Ingredients
Servings
- 1 rack pork spare ribs (St. Louis cut)
- 2 tbsp paprika
- 1 tbsp brown sugar
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic granules
- 120 ml tomato ketchup
- 2 tbsp cider vinegar
- 1 tbsp molasses or treacle
- 1 tbsp Worcestershire sauce
- Hickory wood
Method
- 1
Remove the membrane and pat the ribs dry. Apply the combined paprika, sugar, salt, pepper and garlic.
- 2
Smoke at 120°C (250°F) over hickory for .
- 3
Meanwhile simmer the ketchup, vinegar, molasses and Worcestershire for to make a thin mop sauce.
- 4
Brush the ribs with sauce and cook a further 1½–, glazing every , until tender and lacquered.
- 5
Rest , then cut between the bones.
Notes
- Build the glaze in thin layers so it caramelises rather than burns.
- Reserve some sauce un-brushed for dipping.