Good barbecue isn’t always about sauces and a CVS receipt-length ingredients list. With just a few seasonings and a smoky, well-tended grill, backyard chefs can whip up dynamite ‘cue, as seen in the following recipes for smoky pork-loin (or baby-back) ribs and the accompanying Memphis Dry Rub.
Anthony Anderson and examine many regional U.S. barbecue styles in their 2026 , “.” This one hails from Memphis and excludes a sauce altogether — although feel free to wet your ribs with whatever sauce tickles your fancy. (The AC Barbeque line has a .)“Get ready to experience the magic of smoked dry-rub pork ribs with this recipe for fall-off-the-bone deliciousness,” the authors write. “They are guaranteed to be a crowd-pleaser! Memphis ribs are all about pure, smoky flavor. No fuss, no muss — just high-quality ingredients and a touch of spice. So fire up your smoker, grab your favorite Memphis-style rub and get ready to experience BBQ bliss!”
Smoked Dry-Rub Pork Ribs
Yield: Serves 8
INGREDIENTS
2 (2-pound) racks pork loin ribs or baby back ribs, membranes removed
Memphis Dry Rub (see recipe below)
2 cups apple juice
1⁄2 cup red wine vinegar
1⁄2 cup olive oil
DIRECTIONS
Get your hands on some beautiful pork loin ribs. Wash and pat the ribs dry. Moisture is the enemy of a good dry rub! Use enough Memphis Dry Rub to generously coat the ribs on both sides. The beauty of this recipe is that you don’t need any oil or binder — the rub will work its magic on its own.
Let the ribs rest in the refrigerator for at least 4 hours. This allows the dry rub to penetrate the meat, infusing it with flavor. Pull the ribs out about an hour before you want to start smoking.
Fire up your smoker to 250 degrees and add some hickory wood for that smoky goodness. Place the seasoned ribs on the smoker. Unlike some methods, we won’t be wrapping these ribs. Instead, we’ll be basting them for added moisture and flavor.
While the ribs are starting to cook, letap make the mop sauce. In a large bowl, combine the apple juice, vinegar, oil and 2 tablespoons of the Memphis Dry Rub.
Starting at the hour-and-a-half mark, baste the ribs every 45 minutes for the next three hours with the mopping sauce. You’ll know they are ready because they will begin to get dry, especially down the middle. This helps keep them moist and adds another layer of deliciousness.
The smoking process should take around 4 1⁄2 hours, resulting in ribs that are tender with a nice snap. If you can tear them apart at the bone with your bare hands, they’re ready.
For that truly authentic Memphis-style presentation, give the ribs a final dusting of the Memphis Dry Rub right before serving.
Memphis Dry Rub
Makes 1½ cups
INGREDIENTS
1⁄4 cup packed light brown sugar
1⁄4 cup white sugar
1⁄4 cup mild paprika
3 tablespoons kosher salt
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon cayenne pepper
1 tablespoon freshly ground black pepper
1 tablespoon chili powder
DIRECTIONS
In a bowl, whisk together the brown sugar, white sugar, paprika, salt, onion powder, garlic powder, cayenne pepper, black pepper and chili powder. This is your secret weapon for making Memphis-style barbeque at home! Store at room temperature in your favorite Mason jar — you know, the one that shines brighter than the others — for up to 6 months.
Excerpted from “AC Barbeque.” Copyright © 2026, Anthony Anderson and Cedric the Entertainer. Photography Copyright © 2026 by Ed Rudolph. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.
