Memorial Day Ribs 2024

Once again I didn’t think about ribs until the weekend before Memorial day. I still haven’t lit the grill.

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  • 2 slabs (~6 lbs) of baby back ribs
  • Hot dogs (backup)


This year I went back to a variation of Meathead’s Memphis Dust Rub Recipe and a dry brine 1 hour before.

  • Dry brine: 1/2 teaspoon of kosher salt per pound of meat (50% weight on the package). Apply at least 1 hour before cooking.
  • 1/2 cup firmly packed dark brown sugar
  • 1/2 cup white sugar
  • 4-5 tablespoons paprika
  • 3-4 tablespoons garlic powder
  • 1-2 tablespoons ground black pepper
  • 1-2 tablespoons onion powder
  • 1-2 teaspoons cumin powder


Potato salad

  • gold potatoes
  • hard boiled eggs
  • mayonnaise
  • sweet pickle relish
  • dill pickle relish
  • yellow mustard
  • onion
  • salt & pepper
  • paprika (for garnish)
  • dill (to taste)



First, remove the membrane that covers the rib bones. Then sprinkle the dry brine kosher salt on both sides. Then wrap in foil and put in the refrigerator for at least 1 hour. Now is a good time to make the rub if you make your own.

Start the cook with a preheated oven of 250°F (121°C). While the oven heats up, sprinkle both sides of the ribs with your rub. When the oven is at temperature, place ribs, bones down, uncovered, on a baking pan, and bake for 2 hours.

Next, take the ribs out, wrap them with heavy duty aluminum foil, place them back on the pan, and bake them for another 2 hours.

Finally, take the ribs out, uncover them, paint them with your favorite barbeque sauce. Place them back on the pan, uncovered, and bake them for another 30 minutes or so. Check for doneness. If they aren’t tender enough you could try covering them again and baking another 30 minutes. They should have an internal temperature of 190°-205°F (88°-96°C).


Potato salad

Peel and wash potatoes. Chop them into 1/2 inch cubes. Boil them until fork tender.

When the potatoes are done cooking, drain them, and mix in the hard boiled eggs, mayonnaise, sweet pickle relish, dill pickle relish, mustard, onion, salt & pepper.

Sprinkle some paprika on top to garnish.

Corn on the cob

Boil & butter 4 preshucked cobs.

Bannana pudding

Mix 2 bananas with 3.4 oz pudding mix.


This year…

Memorial Day Ribs 2023

Hey kids! What time is it? (No, it’s not Howdy Doody time.) It’s time to make our one-of-kind, world famous, finger-licking-good, Memorial Day Memphis Style Ribs! This year I got started late. I didn’t think about ribs until the weekend before Memorial day. Anyway, this month the US officially ended our corona virus emergency, and I’m hoping to finish the ribs on the grill; weather permitting. I haven’t lit the grill since the summer of 2020.

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Memorial Day Ribs 2020

It’s Memorial Day weekend once again, and it’s time to make bbq ribs. This year is unique. It’s been 10 years since I started this tradition (yay), and we are in the midst of a coronavirus pandemic (boo). Last year, you may recall, I made some good ribs. This year, the rain forecast for Sunday and Monday is threatening to wash out the smoker portion of our rib day so I’m cooking them on Saturday.

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Memorial Day Ribs 2016

So, I’ve been doing this for six years now. This May was one for the weather books – we nearly didn’t (couldn’t) bbq outside. In the last week we’ve had flooding, tornadoes, and damage all around us. But today, the Sunday before Memorial Day, it was partly sunny and 90 degrees. It’s time to bbq ribs.

We had the usual suspects – with a twist: this year it’s baby back ribs, my variation of Memphis Dust rub, Barbie’s potato salad, beans, and a dessert.

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Memorial Day Ribs 2015 – Don’t Mess With Success

I started thinking about my Memorial Day ribs back on May 1st. It’s a tradition now. I’ve made ribs on Memorial Day weekend for five years! I think last year’s ribs were the best, so I don’t want to mess with success. This year I’ll oven-bake them first, then finish them outside in a smoke-filled grill; weather permitting.

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Memorial Day Ribs 2014

Ladies and gentlemen it’s that time once again when we strive for tender ribs, tasty sides, and family time – it’s Memorial Day weekend 2014. Last year – you’ll recall – I smoked the ribs on the grill for 1 hour then oven-baked them for 3-4 hours. This year I’m going to reverse that process: oven bake first then finish up on the grill.

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