In Memphis barbecue, ribs brushed with sauce before, during, and after cooking are called wet ribs.
The term describes the ribs’ treatment rather than the particular cut of pork. Memphis cooks commonly prepare ribs in two broad styles: dry ribs receive a spice-based dry rub and are usually served without sauce, while wet ribs are repeatedly coated with barbecue sauce as they cook. The sauce builds a glossy, sticky exterior and contributes sweetness, acidity, and smoke-friendly flavor.
Memphis barbecue is primarily associated with pork, especially ribs and shoulder, and the meat is slow-cooked in a pit. That makes “spare ribs” an unsuitable answer to this question: spare ribs identify a rib cut, whereas “wet” identifies the sauce style. “Rib tips” likewise refers to a portion of the rib, not the sauce treatment.
Memphis became nationally famous for its barbecue restaurants and the World Championship Barbecue Cooking Contest, held each May. The city’s barbecue tradition also includes pulled-pork sandwiches and distinctive dry-rub ribs, so ordering “wet” specifically signals a sauced preparation.