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by: Luis Martinez

prep time

30 min

Cook time

4 Hrs






Quantity Ingredient
1 rack St Louis cut pork spare ribs trimmed (sub full spares or baby backs)
2 T Meat Church Texas Sugar


This recipe and video is all about our brand new seasoning, Texas Sugar. This is a versatile sweet, heat pork and poultry rub. It is fantastic on ribs, pulled pork, chicken, turkey, seafood, smoked cream cheese & popcorn. The rub is sweet, but not overly sweet. In fact, it is less sugary than 6 of our current seasonings. Texas Sugar is just a catchy name that we always wanted to use!

In this recipe we are going super simple with the cook to allow the rub to stand out. We are making ribs only with this dry rub which will give us a Memphis Style Dry Rub Rib.

Meat Church How To YouTube Video:

Prepare the Smoker 
Prepare your smoker to a temperature of 250 with oak, mesquite, hickory or pecan. We used a Traeger Ironwood 885 with Meat Church pellets (oak\hickory) in this video.

Trim the ribs
Remove the membrane from the bone side with a paper towel. Also remove any excess fat and the strip of meat off the back.. Round off the edges. This will keep the ends from burning. 

Season the ribs
Apply an optional mustard binder if you choose. Apply Texas Sugar liberally to the bone side of the meat. Allow to adhere 15 - 30 minutes. 

Flip the rack of ribs and repeat the process.

Smoke the ribs
After the seasoning has adhered, place the ribs into the smoker bone side down. In this video, our goal is for a rib that is not fall off the bone. We want to leave teeth marks on the ribs when we bite into them. Therefore, we are aiming for around 200 degrees internally measured using our Instant Read Thermometer.

Spritz the ribs occasionally with apple cider vinegar. Since we are making Memphis Style Dry Ribs we are not saucing at the end. That makes spritzing important in this recipe.

When the bones pop out 1/4" or an inch start checking the temperature. Pull the ribs when they feel tender or reach ~200 internal temperature. If you prefer fall off the bone, then continue to smoke until they are closer to 210 internal temp.

Remove from the smoker and allow to rest. I prefer to rest at least an hour. Slice and enjoy!

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