Nothing is more 'summer' than slow-smoked pork ribs.  We use this fool-proof smoking method to deliver two styles of fall-off-the-bone ribs, classic Memphis and flavorful Korean.  The key is 3:2:1 - 3 hours smoked, 2 hours braised, and 1 hour on the grill, all at low heat.  We've scaled the recipe for 1 full rack of baby-back ribs, but adjust up or down as needed.

Memphis Ribs


  • 1 rack pork ribs, membrane removed
  • 3 Tbsp prepared yellow mustard
  • 1/4 cup SKORDO Memphis Barbecue Rub
  • 4 oz beer, preferably a lager
  • 1 cup Memphis Barbecue Sauce (recipe follows)


  1. Prepare a smoker or grill by setting a steady temperature of 200 - 225 degrees Fahrenheit.  Use your wood of choice (apple or hickory work very well).
  2. Rub the mustard over both sides of the rack, then evenly press the rub on both sides to ensure that it adheres.
  3. Smoke the ribs for three hours, keeping the grill or smoker closed the entire time.
  4. After three hours, remove the ribs and place them on large sheets of foil.  Add the beer to the foil and wrap the ribs, sealing the ends and seam tightly.  Place back in the smoker or grill and cook at 225 degrees Fahrenheit for two hours.
  5. After two hours, remove the ribs from the foil and place directly on the grill grate.  Liberally apply the barbecue sauce and then let cook for thirty minutes.  After 30 minutes, re-apply more barbecue sauce.
  6. After the full one hour on the grill, remove and serve immediately with remaining barbecue sauce.

Memphis Barbecue Sauce (makes 3 cups):


  • 2 cups ketchup
  • 1/2 cup light brown sugar
  • 1/4 cup cider vinegar
  • 1/2 cup prepared yellow mustard
  • 1/4 cup SKORDO Memphis Barbecue Rub
  • 3 Tbsp Worcestershire sauce
  • 2 Tbsp honey
  • 1 Tbsp neutral vegetable oil, such as canola
  1. Combine all ingredients except oil in a small saucepan over medium heat and bring to a simmer.
  2. Using a splatter screen, reduce heat and simmer for 30 minutes, stirring occasionally.
  3. Remove from heat and whisk in the oil until well blended.
  4. Store in a sealed container and refrigerate. 

Hello Barbecue Season! Blog Post


June 02, 2021

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