Memphis Dry Ribs Recipe

Name: Memphis Dry Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 slabs St. Louis-cut Pork Spareribs; 10 teaspoon dark brown sugar; 3 tablespoon paprika; 1 tablespoon black pepper; 1 tablespoon garlic salt; 2 teaspoons kosher salt; 1 teaspoon chili powder; 1/2 teaspoon onion powder; 1/2 teaspoon cayenne pepper; 1/2 teaspoon ground cumin; 1/2 teaspoon dried oregano; 1/2 teaspoon rubbed sage; 1/2 teaspoon dried Marjoram; 1/2 teaspoon dried parsley; 1/4 teaspoon white pepper; 1 cup white vinegar

Servings: persons

2 slabs St. Louis-cut Pork Spareribs
10 teaspoon dark brown sugar
3 tablespoon paprika
1 tablespoon black pepper
1 tablespoon garlic salt
2 teaspoons kosher salt
1 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon rubbed sage
1/2 teaspoon dried Marjoram
1/2 teaspoon dried parsley
1/4 teaspoon white pepper
1 cup white vinegar

1
Remove the membrane from the back of the ribs.
2
Combine the dry rub ingredients and mix well.
3
Reserve 1/3 cup of the dry rub, then apply the remaining rub generously to the front and back of the ribs.
4
Pat gently to ensure the rub adheres to the meat.
5
Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void.
6
Preheat the charcoal grill to 250F.
7
Place the ribs meat side up on the grill and cook with indirect heat, with the grill lid closed, for 4 hours, or until the ribs are tender.
8
Mix the vinegar with 1 cup of water in a shallow baking pan.
9
Remove the ribs from the grill and dip them into the vinegar water.
10
Remove the ribs from the wash and place them on a cutting board.
11
Season the ribs immediately with a heavy coat of the reserved dry rub.
12
Cut and serve.
13
Indirect heat
14
Hickory, Oak

223

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 slabs St. Louis-cut Pork Spareribs, 10 teaspoon dark brown sugar, 3 tablespoon paprika, 1 tablespoon black pepper, and more.

Yes, Memphis Dry Ribs falls under the Soups & Stews 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.

Memphis Dry Ribs

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