Memphis Style Dry Ribs | Pellet Grill
One of the most famous style of ribs, the Memphis Style Dry Ribs. We used our favorite Cheshire Pork Baby Back Ribs with our rubs on the Traegar Pellet grill to create a one of a kind rib.
Fire up Traeger Grill (or any grill / smoker of your choice) to 250º. We used Pecan pellets for this recipe.
Season ribs with a base layer of Heath Riles BBQ Garlic Jalapeño Rub and then a layer of Heath Riles BBQ Sweet Rub.
Place ribs on grill / smoker for 1 and a half hours before mopping / basting.
After 1.5 hours, mop ribs (recipe for mop above). Continue mopping / basting ribs every 45 mins - 1 hour after initial baste until ribs are done. You are looking for an internal temperature of 195º-203º. Our ribs cooked for approximately 5 and a half hours.