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Tennessee style BBQ
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5 from 1 vote

Tennessee style BBQ

Tennessee-style barbecue differentiates itself from other regional styles in a number of factors. In terms of flavor, Tennessee (​with Memphis-style barbecue being the bbq capital of the state) defines itself through the making of both dry and wet barbecue cooking methods.

Prep Time10 mins
Cook Time5 hrs
Course: Main Course
Cuisine: American
Keyword: Tennessee style BBQ
Servings: 4
Calories: 210kcal

Equipment

  • Chunk charcoal
  • Wood chunks
  • Aluminum foil
  • plastic wrap
  • Digital Read Thermometer
  • Spray bottle

Ingredients

  • Apple juice, apple cider vinegar, or vinegar sauce (optional)

  • Tennessee spice rub

  • Memphis barbecue sauce

  • 6 to 8

    lbs

    Pork spare ribs

  • 1

    Tbsp Kosher salt

  • 1 1/2

    Tbsp Celery salt

  • 4 1/2

    Tbsp Freshly ground black pepper

  • 4 1/2

    Tbsp Dark brown sugar

  • 1/4

    Cup

    Sweet paprika

  • 1 1/2

    Tbsp Cayenne pepper

  • 1 1/2

    Tbsp Ground cumin

  • 1 1/2

    Tbsp Garlic powder

  • 1 1/2

    Tbsp Onion powder

  • 2

    Tbsp Ground coriander

  • 1 1/2

    Tbsp Dry mustard

Tomato Sauce Ingredients

  • 2

    Cups

    Ketchup

  • 1/2

    Cup Apple cider vinegar

  • 1/2 

    Cup Water

  • 2

    Tbsp Onion powder

  • 2

    Tbsp Brown sugar

  • 2

    Tbsp Molasses

  • 1

    Tbsp Garlic powder

  • 1/2

    Tbsp mustard powder

  • 1/2

    Tbsp Worcestershire sauce

  • 1/2

    Tbsp Paprika

  • 1/2

    Tbsp Cumin



  • Tbsp Dried herbs 

  • 1/2

    Tbsp Kosher salt

Vinegar Sauce



  • Cups

    Apple cider vinegar

  • 1/2

    Cup

    Yellow mustard

  • 2

    Tbsp Kosher salt

Instructions

  • Before you can begin cooking, you need to prep your ribs for seasoning.

  • On the underside of the ribs attached to the bones will be a thin, white membrane.

  • To make your ribs as tender as possible, simply remove it by taking a sharp pairing knife and making a cut on one end, cutting and pulling back along the bones until the membrane is torn free.

  • Once you've removed the membrane from your ribs, mix up your spice rub and applying it liberally to each slab of ribs.

  • Massage the rub into the meat, making sure to thoroughly coat both sides.

  • When you're done, cover the ribs in plastic wrap and refrigerator for at least an hour if not overnight to allow the flavors to develop.

  • While your ribs rest in the fridge, now would be a great time to make your barbecue sauce if you wish to use it.

  • For the tomato sauce, simply combine the ingredients in a small saucepan and reduce on medium heat until thick and syrupy, tasting and adjusting based on your flavor preferences.

  • For the vinegar sauce, just mix it together in a bowl, optionally adding it into a spray bottle for easy application later.

  • About half an hour prior to when you intend to begin cooking, it's a good idea to start prepping your smoker.

  •  Load it with charcoal and your wood of choice, lighting it and adding water to the tank.

  • The goal is to let both smoke and steam build up inside the covered smoker while raising the temperature to about 225 degrees Fahrenheit.

  • After you've lit the smoker, take your ribs out of the refrigerator and allow them to sit at room temperature for at least half an hour.

  • Letting the ribs warm up helps them cook more evenly and tenderly, meaning this is crucial to having the best ribs you can get.

  • Once they've had a chance to warm up, lay your ribs against the grate and close the lid.

  • If you want to cook dry ribs, then all you need to do is be attentive to your smoker's needs, refilling charcoal, wood, or water as needed.

  • If you want your ribs to be wet, then you'll need to baste them with apple juice, apple cider vinegar, or the vinegar sauce prepared earlier every half hour or so.

  • The ribs are done when they reach an internal temperature of around 185 degrees (anywhere from 3 to 5 hours is typical).

  • Visually, you should be able to see they're finished cooking once the meat has begun to recede away from the edges of the bones.

  • Once you've determined the ribs are done, remove them from the smoker and wrap them in aluminum foil, letting them rest for half an hour to relax and tenderize.

  • After the resting process has finished, unwrap your ribs and get ready to eat.

Nutrition

Serving: 113g | Calories: 210kcal