Diva Q’s Memphis Rub Ribs Recipe

Memphis Rub Ribs
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Char-Broil® All-Star Danielle “Diva Q” Dimovski is an award-winning competitive BBQer, so when she says ‘rub,’ we say ‘how high’?!

Seriously, this is one woman who knows how bring the best out of a rack of ribs, and all of that experience has been distilled into an especially fine recipe. Ribs are a bone-picking good treat–they’re versatile and so much fun to eat, and this incarnation is a perfect blending of brown sugar and apple sweetness paired with sauce that you can make as hot (or not) as you like it.

Diva Q’s Recipe Tips:

  • Remove thin membrane from the bone side of the ribs.  This allows the smoke and seasonings to penetrate the meat.
  • Spritz ribs with apple juice every half hour to help them stay moist and to add layers of flavor.
  • Rest ribs for 10 minutes after cooking to allow meat juices to redistribute.
  • Slice ribs meat side down to make it easier to cut for presentation.
Diva Q’s Memphis Rub

Prep Time: 10 minutes

Cook Time: 3-3.5 hours

Total Time: 3.5 hours

Yield: Serves 4-5 people

Serving Size: -

Calories per serving: -

Fat per serving: -

Diva Q's recipe for Memphis Rub Ribs produces perfectly done ribs right on your grill.


    For the Ribs:
  • 2 racks St. Louis Cut ribs
  • Pork and Chicken Dry BBQ Rub
  • 2 tablespoons yellow mustard
  • For the foil wrap:
  • 1 1/2 cups apple juice
  • 1 cup brown sugar
  • 1 cup apple juice (reserved for spray bottle)
  • 4 tablespoons hot sauce
  • Your favorite BBQ sauce


  1. Preheat the grill for indirect cooking, lighting just one side of the grill, to 225°F.
  2. Rinse the ribs under cool water and pat dry.
  3. Pull the membrane from the bone side of the ribs. To remove membrane, start by inserting your finger under membrane in the middle of the rack. With fingers, work a section loose. Grip membrane with paper towel and peel off.
  4. Coat ribs thinly with yellow mustard.
  5. Sprinkle each rack of ribs with 2-3 tablespoons of Diva Q's Pork and Chicken Dry Rub. Rub in the spices to cover both sides.
  6. Place 1 cup of hickory wood chips into a smoker box or packet made from heavy duty foil (pierced with holes to allow smoke to come out).
  7. Place ribs on the unlit side of grill, meatier side up. Close lid.
  8. After 45 minutes, open grill and spritz meat with spray bottle filled with apple juice.
  9. Replenish smoker box and refill with an additional 1 cup wood chips or replace packet filled with wood chips. Close lid. Repeat this step after an additional 45 minutes.
  10. Approximately 1 ½ hours after start time, remove ribs. Lay out a large piece of foil 2 1/2 times the length of the ribs. Fold over to create two layers. Place ribs on the foil meatier side down. Pour ¾ cup apple juice over the ribs. Crumble ½ cup brown sugar over the ribs. Sprinkle 2 tablespoons hot sauce on the ribs. Seal the foil package tightly to ensure the juices stay in. Return ribs to the grill.
  11. Increase temperature of the grill to 275°F.
  12. After ¾ to 1 hour in the foil, check for tenderness. The rib bones should be showing and the meat should be fork tender. Keep checking every 15 minutes until they are tender.
  13. CAREFULLY take ribs out of foil, discarding the juices.
  14. Increase grill temperature to 300°F.
  15. Place ribs back on grill for 10 minutes and generously brush on your favorite BBQ sauce.
  16. Take ribs off cooker and let them rest for 10 minutes.
  17. Slice cleanly between each set of bones by cutting the ribs meat side down. Serve with additional BBQ sauce on the side.

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