Grilled Babyback Ribs Seasoned With a Bit of Memphis Flavor

Roll Up Your Baby Back Ribs To Save Space On The Grill

If you love Memphis style ribs, this grilled babyback ribs recipe will tickle your fancy! Seasoned with a spicy dry rub, the baby back ribs are basted with a sweet and tangy mop sauce, giving the slabs a glistening glaze.

Grilled Baby Back Ribs Recipe and Instructions

This recipe makes enough Memphis rub and basting liquid to grill two slabs. To make them fit your grill nicely, roll the slabs, securing with bamboo skewers. They cook nicely this way too, and make a great presentation at the table.

Use This Flavorful Memphis Style Rub To Season Baby Back Ribs and Spare Ribs


  • Two racks of baby back ribs, membrane removed
  • One-quarter cup paprika
  • One-quarter cup brown sugar
  • Two tablespoons good quality paprika
  • One tablespoon onion powder
  • Two teaspoons ground black pepper
  • Two teaspoons garlic powder
  • Two teaspoons kosher salt
  • One teaspoon ground red pepper (or to taste)
  • One-half teaspoon allspice
  • One-half teaspoon ground cumin

Combine the Memphis rub ingredients. Reserve two tablespoons of the rub for the mop sauce and finishing the ribs. Season all sides of the baby back slabs. Wrap in plastic wrap and allow the ribs to warm up on the countertop for on hour.

Baby Back Ribs, Seasoned With Dry Rub and Wrapped With Plastic Film

Grilling Your Baby Back Ribs

I prefer the taste of charcoal grilled ribs over that of ribs cooked in a gas grill, but either one will work. Use the indirect grilling method.

Wrap two cups of soaked, drained hickory chips in foil and lay the packet directly on the charcoal or over the lit gas burner. Add the ribs to the grill when the smoke begins pouring out.

Use This Memphis Basting Mop Sauce On Your Grilled Babyback Ribs

Grill the babyback ribs for 4 to 5 hours, until nice and tender. Baste with mop sauce every 45 minutes. The sweet and tangy mop sauce adds great flavor while glazing the ribs.

  • One-half cup of cider vinegar
  • Two cups apple juice
  • One-half teaspoon Franks Red Hot Louisiana hot sauce
  • Two teaspoons of the Memphis rib rub

Cooking Babyback Ribs In a Smoker

This Pair of Babyback Ribs Is Cooking In a Traeger Smoker

For the ultimate flavor, this recipe can be cooked in a smoker. I've used my Weber Smoky Mountain cooker several times with this recipe, and the results were always phenomenal!

Try to maintain a smoker temperature of 240°F while the ribs are smoking. To keep with Memphis traditions, use hickory wood for the smoke flavor.

After three hours of smoking, wrap the ribs tightly in two layers of heavy duty foil, then return to the smoker. At this point, no more smoker wood chips are necessary.

Continue cooking the wrapped ribs for another two hours. Unwrap and return to the smoker for another hour to firm up the outer surface. A good bark crust on the ribs gives adds great texture, and gives them incredible flavor.

When the ribs are done, remove the skewers from the ribs if you rolled them up, and cut the slabs into 3 or 4 rib sections. Brush on a final coat of the basting mop sauce, then sprinkle on some of the reserved Memphis rub to finish. Enjoy your magnificent creation! No sauce needed for these ribs!