Memphis-Style Baby Back Ribs with Vinegar-Mustard Mop

Tender baby back ribs coated in a bold dry rub and finished with a tangy vinegar-mustard mop sauce for the perfect balance of sweet, spicy, and smoky flavor.

These baby back ribs are a flavor-packed tribute to classic Southern BBQ, starting with a bold dry rub of paprika, brown sugar, garlic, onion, chili powder, and a touch of cayenne for optional heat. As they cook low and slow, they’re basted with a zesty vinegar-mustard mop sauce that adds just the right tang and moisture, creating a beautiful bark and mouthwatering depth of flavor. The combination of sweet, spicy, and tangy notes makes these ribs perfect for summer cookouts, game day gatherings, or anytime you’re craving true BBQ comfort.

Servings

2-4

Prep Time

15 minutes

Cook Time

5 hours

Total Time

5-6 hours (including resting)

For the Ribs (3 lb rack baby back ribs)
2 tbsp paprika
1 tbsp brown sugar
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp chili powder
1 tsp cayenne pepper (optional, for heat)
1 tsp dry mustard
1 tsp black pepper
1 tsp kosher salt

Vinegar-Mustard Mop Sauce
1/2 cup apple cider vinegar
2 tbsp yellow mustard
1 tbsp brown sugar
1 tsp Worcestershire sauce
1/2 tsp crushed red pepper flakes
1/2 tsp garlic powder
Salt & pepper to taste

Preparation

  • Remove the silver skin from the back of the rack of ribs and pat dry.
  • In a bowl, mix together the paprika, brown sugar, garlic powder, onion powder, chili powder, cayenne (if using), dry mustard, black pepper, and kosher salt.
  • Generously coat both sides of the ribs with the dry rub, pressing it in so it adheres well.
  • Let the ribs rest at room temperature to absorb the seasoning.
  • In a small bowl, whisk together the apple cider vinegar, yellow mustard, brown sugar, Worcestershire sauce, crushed red pepper flakes, garlic powder, salt, and pepper to make the mop sauce. Set aside.

Cooking

  • Preheat a smoker or pellet grill to low and steady heat suitable for slow smoking. Use hardwood like hickory or oak if desired.
  • Place the ribs bone-side down on the grates and smoke undisturbed for several hours to develop color and bark.
  • For juicier ribs, wrap the ribs tightly in foil with a small splash of apple cider vinegar and return to the grill to continue cooking until tender. Skip wrapping if you prefer a firmer bark.
  • During the final hour of cooking, unwrap if needed and brush the ribs with the prepared mop sauce every 15–20 minutes, allowing the glaze to set between coats.
  • Cook until the ribs bend easily and the meat has pulled back from the bones.

Serving

  • Remove the ribs from the grill and let rest briefly.
  • Slice between the bones into individual ribs.
  • Serve hot with extra mop sauce on the side.
  • Pair with coleslaw, vinegar-based potato salad, or cornbread for a classic BBQ plate.