Award-winning Ribs Every Time On The Memphis Wood Fire Grill!

Our award-winning baby back rib recipe, just for you from our friend Chef Ryan Caulfield! The long slow smoke on low heat makes these ribs perfect every time. For best results we recommend you remove the paper thin membrane from the backside of the ribs. It can be a bit tricky to pull off so here’s an easy trick that will help you get the job done. Try using a small piece of paper towel or a clean cloth to grip the edge of the membrane. This will keep your fingers from slipping and the membrane should come off in one piece easily.


  • 4 oz. kosher salt
  • 4 oz. brown sugar
  • 2 oz. mild chili powder
  • 1/2 oz. granulated onion
  • 1/2 oz. granulated garlic
  • 1/2 oz. coarse black pepper
  • 1/2 oz. ground cumin
  • 1/2 oz. ground coriander
  • 1 tsp chipotle powder


  1. Mix all rub ingredients together and store until needed.
  2. Evenly distribute rub over both sides of the ribs. Rub into the meat and refrigerate overnight.
  3. Heat Memphis to 200 degrees F.
  4. Place a shallow foil pan on the grill and add apple juice.
  5. Place ribs in the center of the grill and cook for 5 hours.
  6. Brush both sides of the ribs with 1 oz of sauce, repeating every 15 minutes until the 5 hours are up. Note: If you want dry ribs, skip this step.
  7. Close the lid and cook for another hour.
  8. Cut ribs and serve!

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