Straight from the heart of Tennessee, these Corky’s Memphis Dry Ribs are packed with big Southern flavor and legendary Memphis BBQ tradition. Known for their bold dry seasoning and zero reliance on sticky glazes, these ribs focus on smoke, spice, and a little kiss of sauce to bring out the magic.
Corky’s Memphis Dry Ribs
Memphis BBQ is all about dry rubs—and no one does it better than Corky’s. For over three decades, they’ve perfected ribs that are smoky, seasoned, and unapologetically flavorful without being drowned in sauce. In this recipe, we take the essence of Corky’s and recreate it using their official rubs and a classic slow-smoking technique, all topped with a final dusting of dry rub for that signature Memphis finish.
How to Make Corky’s Memphis Dry Ribs
Seasoning the Ribs
Preheat your smoker to 250°F and prep your ribs by removing the membrane and trimming to St. Louis style, if needed. Season generously on both sides with Corky’s BBQ rub—Honey or Bourbon. Let the ribs rest for 20 minutes so the seasoning can bind to the meat. In the meantime, mix ½ cup sweet BBQ sauce with 1.5 cups cold water to use as your baste.
Smoking the Ribs
Place the ribs meat-side down on your smoker and begin the smoke session. Baste both sides every 30 minutes with your sauce-water mixture to help build flavor and prevent drying. After 2 hours, flip the ribs meat-side up and continue basting for 1 more hour.
Saucing the Ribs
At the 3-hour mark, brush the ribs with ¼ cup of full-strength BBQ sauce (like Heath Riles Sweet BBQ). This layer adds a touch of shine and depth without making them saucy. Let the ribs cook for another hour.
Final Dusting of Rub
Five minutes before you’re ready to pull the ribs, hit them with a final dusting of Corky’s dry rub. This step adds a pop of bold flavor and signature texture that defines Memphis-style dry ribs.
Best Beer to Pair With Corky’s Memphis Dry Ribs
Amber Ale
Its malty, slightly sweet character complements the smoky spices of the rub without overpowering the meat.
Brown Ale
Earthy and smooth, a brown ale matches the savory, peppery notes of a dry rib and offers a smooth finish.
Rye IPA
The spicy bite from rye malt and hops cuts through the richness of the pork and enhances the dry rub’s flavors.
Corkys Memphis Dry Ribs
Equipment
- Camp Chef XT 24 Wood Pellet Grill
- BBQ Tongs
- You Need a BBQ Cutting Board
- Yonedas Okami Chef Knife
- BBQ Skewers
Ingredients
- 2 each Racks St. Louis Cut Pork Side Ribs
- ¼ cup Corky’s Grip IT N Rub Honey Seasoning OR
- ¼ cup Corky’s Grip IT N Rub Bourbon Seasoning
- ¾ cup Heath Riles Tangy Vinegar BBQ Sauce
- 1.5 cup Cold Water
Instructions
- Preheat smoker to 250°F
- Remove membrane and season ribs with Corky’s dry rub
- Let ribs rest for 20 minutes
- Mix ½ cup sweet BBQ sauce with 1.5 cups cold water
- Smoke ribs meat-side down for 2 hours, basting every 30 minutes
- Flip ribs meat-side up and continue basting for 1 hour
- Apply full-strength BBQ sauce and cook 1 more hour
- Dust with more dry rub just before serving
Corkys Memphis Dry Ribs FAQs
Can I use back ribs instead of side ribs?
Absolutely! Both cuts work well. Side ribs have more fat and flavor, while back ribs are leaner and a bit more tender. Just adjust your cooking time slightly based on thickness.
What if I dislike vinegar-based sauces?
No problem—just sub in a sweeter sauce or a spicy BBQ blend in your mop. Vinegar adds brightness, but it’s not mandatory to get great results.
Is the Bourbon Rub safe for kids?
Yes! Corky’s Bourbon Rub contains no alcohol—just bourbon-flavored salt. It’s safe and delicious for all ages.
What’s the best way to tell when ribs are done?
Look for bend—not break. Pick up the ribs from one end with tongs—if they bend easily in the middle and show signs of cracking, they’re done. Some cooks go by internal temps, looking for 185–190°F before finishing.