Ribs Cooked the 'Muddy' Way Pack Twice the Flavor

World champion pitmaster Melissa Cookston shares her secret to the best barbecue ribs.

Apr. 6, 2026 at 7:40pm

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A bold, graphic illustration featuring a repeated pattern of a single barbecue rib in neon pink, orange, and blue hues, conceptually representing the bold flavors and textures of the 'muddy' rib technique.A vibrant, pop art-inspired celebration of the 'muddy' rib technique that blends wet and dry barbecue flavors.Memphis Today

Ribs are a barbecue staple, but there's a secret technique to take them to the next level. World champion pitmaster Melissa Cookston reveals the 'muddy' rib method, which involves smothering smoked ribs in a glaze and then finishing them with an extra sprinkling of dry rub. This bridges the gap between wet and dry ribs, resulting in a sweet, tangy, and savory flavor profile.

Why it matters

Ribs are a beloved barbecue dish, but home cooks often struggle to achieve the perfect balance of flavors. Cookston's 'muddy' rib technique provides a new approach that combines the best of both wet and dry ribs, offering home chefs a way to elevate their rib game.

The details

The 'muddy' rib technique involves smothering smoked ribs in a glaze, then finishing them with an extra sprinkling of dry rub before putting them back in the smoker for 15 more minutes. This bridges the gap between wet and dry ribs, resulting in a sweet, tangy, and savory flavor profile. The dry rub adds an extra layer of spice and texture, while the glaze provides the classic barbecue sauce flavor. Cookston recommends using a simple three-ingredient dry rub with smoked paprika, brown sugar, and garlic salt.

  • Cookston shared the 'muddy' rib technique in an exclusive interview with Tasting Table in April 2026.

The players

Melissa Cookston

A seven-time world barbecue champion who shared the 'muddy' rib technique in an interview.

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What they’re saying

“Muddy ribs are 'sauced with some extra dry rub'.”

— Melissa Cookston, Seven-time world barbecue champion

What’s next

Cookston's 'muddy' rib technique can be applied to any rib recipe, from pork baby backs to beef short ribs. Home cooks can experiment with different dry rub blends to find their perfect flavor profile.

The takeaway

Melissa Cookston's 'muddy' rib technique offers a new way for home chefs to achieve the perfect balance of sweet, savory, and spicy flavors in their barbecue ribs. By combining a glaze with an extra layer of dry rub, the 'muddy' method bridges the gap between wet and dry ribs for maximum flavor.