Memphis Dry Ribs – a delicious recipe with pork back ribs, brown sugar, paprika, onion powder, celery salt, ground cumin. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Cut ribs into 4 portions. Place ribs in shallow dish. In small bowl, combine brown sugar, paprika, onion powder, celery salt, cumin and black pepper; rub evenly over meaty side of ribs. Cover with plastic wrap and marinate in the refrigerator for 4 to 24 hours.
2
At least 1 hour before grilling, soak wood chips in enough water to cover. Drain before using. In charcoal grill with a cover, place preheated coals around a drip pan for medium indirect heat. Add 1/2-inch hot water to drip pan.
3
Sprinkle half of the drained wood chips over the coals. Place ribs, bone side down, on grill rack over drip pan. Cover and grill for 1 1/2 to 2 hours or until ribs are tender. Add more preheated coals (use a hibachi or a metal chimney starter to preheat coals) and wood chips; turn ribs halfway through grilling.
1128
kcal
Calories
64
g
Fat
7
g
Carbs
123
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 pounds pork back ribs OR meaty spareribs, 1 tablespoon brown sugar, 1 tablespoon paprika, 1 tablespoon onion powder, and more.
Yes, Memphis Dry Ribs falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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