Made the Slow-Cooker Memphis-Style Wet Ribs recipe from Cook’s Country today. Used Sweet Baby Ray’s for the sauce instead of making my own. Turned out amazing though!

What BBQ-related recipes have you tried or eaten this summer so far?

  • I always use sweet baby rays. I specifically like the hickory.

    One thing I do these days is set the ribs out for an hour or so and let them come up a bit in temp naturally.

    Then use a basting brush and brush on the sauce as thin as possible.

    Then I add my rub. Which uses most of that. In fact most things like Bad Byron’s, etc have most of that. So it’s an easier shortcut. Just a little bit is plenty.

    If you want them a bit “wetter” I have a little food safe spray bottle I’ll spray some water on them lightly about 1/2 and 3/4 of the way through.

  • I’ll have to try these! I did the 321 recipe with St. Louis style pork spare ribs, homemade anything dry rub, a citrus hazy ipa, and sweet baby rays. Traeger competition blend pellets. It’s always a hit. I also threw in some chicken legs with the leftover rub towards the end.

  • There literally is no such thing. “Memphis style” ribs are dry ribs, not sauced. Also, Memphis is known for slow “smoked” ribs. It is impossible to smoke ribs in a slow cooker. As a result, there is absolutely nothing about this recipe that is even remotely possible to call Memphis style.

    • They can be dry or wet. This has a base of the dry rub. Title specifies wet. https://en.wikipedia.org/wiki/Memphis-style_barbecue

      Memphis-style barbecue is slow cooked in a pit and ribs can be prepared either “dry” or “wet”. “Dry” ribs are covered with a dry rub consisting of salt and various spices before cooking and are normally eaten without sauce. “Wet” ribs are brushed with sauce before, during, and after cooking.

      Memphis-style barbecue is mostly made using pork.

      I’d love to try them slow smoked, eventually. I totally want a smoker at home. But for me, the slow cooker was accessible. I finished it on a charcoal BBQ for the final 20 minutes per rack.