Memphis Style Wet Ribs: Sticky Ribs with Homemade BBQ Sauce

Memphis Style Wet Ribs are the opposite of dry ribs: the same low and slow thinking, but here the BBQ sauce comes in toward the end and builds a sticky, glossy surface.

The key is not to start brushing too early. First let the rub and the smoke build bark, then apply the sauce in thin layers.

If you want to compare more variations, see our collection of rib recipes.

Make the BBQ Sauce

Mix everything in a saucepan, bring it gently to a boil, then let it simmer until the sugar has dissolved and the sauce starts to thicken. Let it cool. Store cold in a clean jar.

Prepare the Ribs

Trim the spare ribs and remove the membrane. If you want to trim them into a St. Louis cut, we have a guide on how to trim ribs.

Mix the rub and cover the ribs all over. Let the spices settle in while the grill stabilizes, or prepare them the evening before.

Low and Slow

Cook indirect at around 230–255°F. On a kettle grill, the snake method works well.

Use dry hickory sparingly and aim for clean, thin smoke. You don’t need to soak the wood chips.

How to Cook Memphis Wet Ribs

1. Place the ribs on the indirect side, meat side up.
2. Let them take smoke during the first part of the cook.
3. Build bark before you start with the sauce.
4. When the surface has set well, brush on a thin layer of BBQ sauce.
5. Let the sauce set for 10 min–15 min and repeat if needed.
6. Take them off when the ribs bend nicely and the meat has pulled back from the bones.
7. Brush on one last thin layer just before serving.

How Long Does It Take?

Count on around 4 h–5 h for spare ribs at this temperature, but don’t treat the time as the answer. Thickness, grill and the meat itself make a big difference.

Wet Means Sticky, Not Drowned

There should be sauce, but it should still taste of meat, rub and smoke. Go for several thin layers rather than one thick layer that just ends up sweet and gooey.

The right balance between bark and sauce is the whole point. Get it right and they turn out damn good.