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“Muddy” Memphis Back Ribs

“Muddy” Memphis Back Ribs

Created By: Pitmaster Melissa Cookston

  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Serves: 2 to 4


  • 2 racks Smithfield® Pork Back Ribs, membrane removed
  • Fruit wood (like apple or cherry) for smoking
  • ¼ cup prepared yellow mustard, divided
  • ½ cup Basic Memphis Style" BBQ Rub or your favorite BBQ seasoning
  • ¼ cup turbinado sugar
  • 2 tablespoons honey
  • ¼ cup purple grape juice
  • ½ cup sweet BBQ sauce


  1. Heat grill or smoker for indirect cooking at 225°F. Add wood for smoking.
  2. Sprinkle bone side of ribs with 1 tablespoon BBQ rub, then apply 1 tablespoon mustard; rub in to ensure even coating. Repeat on meaty side. Place ribs, meaty side up, over a drip pan and smoke for 2 hours.
  3. Remove ribs, and raise temperature to 250°F. Coat both sides of each rack with another 1 tablespoon mustard and 1 tablespoon BBQ rub.
  4. Place 2 sheets of heavy duty aluminum foil on counter (each about 4 inches longer than ribs). Sprinkle each sheet with 1 tablespoon turbinado sugar and drizzle with 1 tablespoon honey. Place ribs, meaty side down, on foil. Top bone side of ribs with an additional 1 tablespoon each turbinado sugar and honey.
  5. Fold foil up around ribs; drizzle 2 tablespoons grape juice over each rack. Seal foil around ribs and return to grill/smoker. Cook for approximately 2 hours until ribs are tender.
  6. Remove ribs from foil and return to grill/smoker, meaty side up. Brush with BBQ sauce and cook 5 to 10 minutes or until sauce is set. Sprinkle ribs with remaining ¼ cup BBQ rub and serve.