Memphis Ribs: Dry vs. Wet — A How-To
Memphis barbecue holds a unique and celebrated place in the world of smoked meats, largely thanks to its deep-rooted traditions around pork. At the heart of this tradition are the famous Memphis ribs, which come in two distinct styles: “dry” and “wet.” For any aspiring pitmaster, understanding the difference between these two schools of thought is the first step to mastering Memphis-style BBQ.
At The Meat Master, we believe that both dry and wet ribs have their place at the table. It’s not about one being better than the other; it’s about the kind of flavor experience you’re looking for.
What’s the Difference? The Tale of Two Ribs
The fundamental difference between Memphis dry and wet ribs lies in a single ingredient: sauce. You can read more about various regional styles in our guide to Regional BBQ Styles in the USA.
- Dry Ribs: This is the style that many consider the truest expression of Memphis barbecue. Dry ribs are coated in a special dry rub before and after cooking, but they are never slathered in sauce. The rub is the star of the show, creating a savory, spicy, and slightly sweet bark that showcases the flavor of the pork and the smoke from the wood. They are served as-is, with no sauce in sight. The result is a clean, smoky flavor that is surprisingly complex.
- Wet Ribs: Wet ribs are the classic sauced rib, but with a Memphis twist. They are first seasoned with a dry rub, but then they are basted with a vinegar- and tomato-based BBQ sauce throughout the cooking process. This creates a sticky, caramelized, and richly flavored crust. The sauce adds a layer of tangy sweetness that complements the smoky pork, resulting in a juicy, drippy, and finger-licking experience.
The Dry Rib Method: A Step-by-Step Guide
If you want to try your hand at the purist’s approach, follow these steps to make authentic Memphis dry ribs.
- Prep the Ribs: Start with high-quality pork spare ribs or baby back ribs. The most crucial step is to remove the silver membrane from the bone side of the ribs. This tough layer prevents the rub and smoke from penetrating the meat.
- Apply the Dry Rub: The rub is everything for dry ribs. A traditional Memphis dry rub typically includes paprika, garlic powder, onion powder, cayenne pepper, black pepper, and brown sugar. Generously apply the rub to both sides of the ribs, gently patting it into the meat. For the best flavor, let the ribs rest in the refrigerator for a few hours or even overnight. For a deeper dive into seasoning, see our guide on How to Season Meat: Rubs, Marinades, and Brines Explained.
- Smoke ‘Em Low and Slow: Memphis dry ribs are cooked over indirect heat at a low temperature, typically around 225-250°F (107-121°C), using a smoker or a grill set up for smoking. Hickory wood is the traditional choice, as it provides a robust, smoky flavor that stands up to the pork. Do not wrap the ribs. Let them cook for 4-6 hours, or until the meat pulls back from the bone and is tender. If you’re a beginner, our Beginner’s Guide to Smoking Meat Like a Pitmaster can help you get started.
- Finish with a Dusting: After the ribs are cooked, give them one last light dusting of the dry rub right before serving. This final flourish adds a layer of fresh spice and aroma that completes the dry rib experience.
The Wet Rib Method: A Sticky and Sweet Alternative
For those who love sauce, the wet rib method is a delicious journey.
- Prep and Rub: Follow the same initial steps as the dry method: remove the membrane and apply your favorite dry rub.
- Smoke and Baste: Place the ribs in your smoker or grill, again at 225-250°F. The key difference here is the basting. After the first 2-3 hours of smoking, begin to brush the ribs with your Memphis-style BBQ sauce every 30-45 minutes. A popular brand for a classic Memphis wet style is Sweet Baby Ray’s, but you can also make your own.
- Wrap for Tenderness (Optional): Many pitmasters will wrap their wet ribs in foil after 2-3 hours of smoking. This steams the ribs, making them incredibly tender. Add a little extra sauce or liquid (like apple juice or beer) to the foil packet before sealing.
- Sauce and Serve: Once the ribs are tender (after about 4-6 hours total cooking time), remove them from the smoker. For an even more caramelized crust, you can place them back on the grill over medium heat for a few minutes, brushing on a final layer of sauce. Serve immediately, with extra sauce on the side for dipping.
Whether you prefer the unadorned complexity of a dry rub or the sweet, tangy embrace of a wet sauce, mastering either style of Memphis ribs is a rewarding pursuit. The choice is yours, and both are guaranteed to be a hit.
