Mississippi

Delta Ribs

Mississippi Delta Ribs embody the soul of the Deep South - tender spare ribs swimming in a thick, sweet molasses-based sauce that's applied generously and often. These wet-style ribs are messy, sticky, and absolutely essential to understanding BBQ in the birthplace of the blues.

5-6 hours Serves 4-6 225-250°F smoking Deep South

Equipment Needed

  • Smoker or charcoal grill
  • Hickory or pecan wood chunks
  • Meat thermometer
  • Aluminum foil
  • Basting brush
  • Spray bottle

Instructions

  1. 1

    Prepare the Ribs

    Remove the membrane from the bone side of the ribs. Mississippi-style uses full spare ribs, not St. Louis cut - leave the rib tips attached for more meat and extra sauce-catching surface.

  2. 2

    Make the Rub

    Combine brown sugar, paprika, salt, pepper, garlic powder, onion powder, and cayenne. This forms the flavor base under all that sauce.

  3. 3

    Season the Ribs

    Coat ribs with mustard as a binder, then apply rub generously on both sides. Let rest at room temperature for 30 minutes while you prepare the sauce and smoker.

  4. 4

    Make the Delta Sauce

    Combine ketchup, molasses, brown sugar, vinegar, Worcestershire, mustard, hot sauce, liquid smoke, and garlic powder in a saucepan. Simmer for 20 minutes until thick and glossy. The molasses gives it that deep, dark Delta flavor.

  5. 5

    Set Up the Smoker

    Prepare smoker for 225-250°F using hickory or pecan wood. Pecan is plentiful in Mississippi and provides a milder, sweeter smoke than hickory.

  6. 6

    Smoke the Ribs

    Place ribs bone-side down on the smoker. Smoke for 3 hours without opening the lid. The bark should be forming and the meat should have a nice mahogany color.

  7. 7

    Start the Saucing

    After 3 hours, begin mopping ribs with Delta sauce every 30 minutes. This is wet-style BBQ - the goal is to build up layers of sticky, caramelized sauce. Continue smoking for 2 more hours.

  8. 8

    Check for Doneness

    Ribs are done when the meat has pulled back from the bones, internal temp is 195-203°F, and they pass the bend test. Apply one final heavy coat of sauce.

  9. 9

    Serve Delta Style

    Slice ribs between the bones. Serve swimming in extra sauce with white bread for sopping, dill pickles for cutting the sweetness, and coleslaw. Have plenty of napkins ready - these are supposed to be messy.

Tips & Variations

  • Molasses is Key: The dark molasses is what distinguishes Mississippi BBQ sauce. Don't substitute - light molasses won't give the same depth of flavor.
  • Wet, Not Dry: Delta ribs are the opposite of Memphis dry ribs. The sauce should be thick, sticky, and applied generously. More is more.
  • Full Spare Ribs: Keep the rib tips attached for authentic Delta style. The extra meat and cartilage soak up sauce beautifully.
  • Layer the Sauce: Each coat of sauce caramelizes and creates depth. Don't be shy - apply sauce at least 4-5 times during cooking.
  • Blues and BBQ: The Mississippi Delta is the birthplace of the blues. Play some Robert Johnson or B.B. King while you smoke for the full experience.
  • White Bread Purpose: The white bread isn't optional - it's for soaking up the sauce. This is Southern BBQ tradition.