Tips for dry rub (Memphis) ribs?

[ThePerfectBeard]

It's been a while since I've smoked some food, but I wanted to do something special for fathers day. I've got a few racks of St. Louis ribs, but I'd like to do them dry rub style without sauce because that's what my dad prefers. What are some secrets to getting tasty ribs without sauce? Should I do a mop? Do you still wrap them? Do you rub them before putting them on or just sprinkle after they're done?

I ordered a few different rubs: Yardbird, Oakridge Secret Weapon, and Smoking Guns Hot.

Any tips including cook time, temp, and methods would be much appreciated.

Thanks!

 

[Czarbecue]

This is a good start. Choose one of your rubs and use it like he did his Killer Hogs:


https://www.youtube.com/watch?v=WKvjQFa0GUo

 

[ThePerfectBeard]

This is a good start. Choose one of your rubs and use it like he did his Killer Hogs:


https://www.youtube.com/watch?v=WKvjQFa0GUo

This is perfect, thank you! One question though, do you think that recipe for a mop will work with any rub?

 

[dadsr4]

Rub them, start your coals and let the cooker settle at 250-300 deg. Put the ribs on, close the lid and wait around 3 1/2 hours. If a toothpick goes in and out easily, they're done. Otherwise, wait one beer and test again. The important thing is not to peek.

 

[Czarbecue]

This is perfect, thank you! One question though, do you think that recipe for a mop will work with any rub?

It should work. I don’t mop at all though. I find it too messy unless you have an open pit. I spritz with apple juice/honey and then sprinkle more rub on top. My Memphis rub does not have salt.

 

[ThePerfectBeard]

It should work. I don’t mop at all though. I find it too messy unless you have an open pit. I spritz with apple juice/honey and then sprinkle more rub on top. My Memphis rub does not have salt.

Thank you for the help! :thumb:

 

[Czarbecue]

Here’s mine I did last year. 5 hours at 275, no wrap. Bark was crunchy with the repeated spritz/rub layers.

 

[m-fine]

Rub before going on. If there is salt in the rub, don’t do it the night before.

On the smoker at 259-275 ish. No wrap, no mop, but I do baste them with oil or pork fat 1-3 times during the cook. I figure 4-6 hours depending on all the variables.

 

[dadsr4]

How are your sauced ribs? If you are happy with them, do the same thing, just don't sauce this time. It's best not to experiment when cooking for others.
Here is a cook I did on my kettle. I usually use two fire bricks in place of the wood split.
https://www.bbq-brethren.com/forum/showthread.php?p=3979992#post3979992

 

[mike243]

3-5 hrs depending on rib thickness,rubbed and not messed with for 2-3 hrs,might spritz when lid is open or may not,don't want crunchy bark so temps in the 225 range and not a thick rub either

 

[Coat]

Plenty of sweet in the mop. Wrap as always. At the end, apply generous rub before serving.