Quick Ribs

We think this quick version of ribs is mighty tasty and will suit when you have a hankering for ribs, but don’t have half a day to get them smoked. We manage to get a nice bit of smoke on these tasty ribs by leaving them in the Memphis for an hour at a low 200 degrees F before cranking the heat up to 350 and finishing them up with a good BBQ sauce in the second hour.


  • 1 T garlic powder
  • 1 T onion powder
  • 1 T brown sugar
  • 1 tsp kosher salt
  • ¼ tsp chili powder
  • ¼ tsp chipotle powder
  • 1/8 tsp cumin
  • 1 T Dijon mustard
  • 2 full racks of baby back spare ribs
  • ¼ C BBQ sauce


  1. Mix together the garlic powder, onion powder, brown sugar, salt, chili powder, chipotle powder & cumin. Set aside.
  2. Remove the paper thin membrane from the backside of the ribs. It can be a bit hard to initially separate the membrane from the back of the rib bones but once you get it going here’s a trick that will help you pull the membrane off once you get it started. Use a small piece of paper towel or a clean cloth to grip the loosened edge of the membrane. This will keep your fingers from slipping and the membrane should come off in one piece easily.
  3. Coat the ribs, front and back with the Dijon mustard and sprinkle the spice rub mixture over both sides of the rack.
  4. Place on the bottom rack of the Memphis Pellet Grill and close the lid. Set the grill temperature to 200 degrees F and smoke the ribs for one hour.
  5. Baste the ribs with half of the sauce and turn the grill heat up to 350 degrees F. Grill for ½ hour (lid down) then brush the remaining sauce on the ribs and continue grilling for another ½ hour.
  6. The ribs are done when the internal temperature reaches 180 – 190 degrees F. It may be hard to gauge the temp using a thermometer so simply check the side of the ribs visually. When they are done the meat retreats from the edge of the ribs leaving about a quarter to a third of an inch of rib bone showing along the side of the rack. The rack should twist easily and if you insert a toothpick between the ribs it should slide in and out easily. This means the fats and collagens have melted leaving you with a tender and tasty rack. But don’t expect the meat to be falling of the bone when you use this method. The end result will be a tender and lightly smoky flavored rack of ribs and it will be ready to eat in approximately 2 hours!

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