Memphis Dry Rub Ribs Recipe

Name: Memphis Dry Rub Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 racks baby back ribs (about 4 pounds); 2 cups hickory chips or chunks, soaked in cold water; 2 tablespoons paprika; 1 tablespoon freshly ground black pepper; 1 tablespoon dark brown sugar; 1 1/2 teaspoons salt; 1 1/2 teaspoons celery salt; 1 teaspoon garlic powder; 1 teaspoon dry mustard; 1 teaspoon cumin; 1/2 teaspoon cayenne pepper; 2 cups distilled white vinegar; 1/2 cup water; 1/2 cup Dijon mustard; 1 tablespoon salt

Servings: persons

2 racks baby back ribs (about 4 pounds)
2 cups hickory chips or chunks, soaked in cold water
2 tablespoons paprika
1 tablespoon freshly ground black pepper
1 tablespoon dark brown sugar
1 1/2 teaspoons salt
1 1/2 teaspoons celery salt
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon cumin
1/2 teaspoon cayenne pepper
2 cups distilled white vinegar
1/2 cup water
1/2 cup Dijon mustard
1 tablespoon salt

1
Wash the ribs and blot dry.
2
Remove the thin papery skin on the back of each rack of ribs.
3
(Pull it off in a sheet with your fingers, using a corner of a dish towel to gain a secure grip.)
4
Combine the ingredients for the rub in mixing bowl and stir with your fingers to mix.
5
Rub 2/3 of this mixture on the ribs on both sides.
6
Transfer the ribs to a roasting pan and let marinate for at least 4 hours, preferably overnight.
7
In a small bowl, whisk together the ingredients for the mop sauce.
8
Place the ribs on the grill over the drip pan and cover the grill.
9
Start basting with mop sauce after 30 minutes, basting every 20 minutes.
10
Cook the ribs for 1 1/4 to 1 1/2 hours until done.
11
The ribs are done when the meat is very tender and it has shrunk back from the ends of the bones.
12
If using a charcoal grill, replenish the coals after 1 hour.
13
Transfer the ribs to a cutting board or platter.
14
Mop one final time with mop sauce and sprinkle with the remaining rub.
15
Serve with your favorite barbecue sauce on the side.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 2 racks baby back ribs (about 4 pounds), 2 cups hickory chips or chunks, soaked in cold water, 2 tablespoons paprika, 1 tablespoon freshly ground black pepper, and more.

Yes, Memphis Dry Rub 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.

That's it — enjoy your meal!

Memphis Dry Rub Ribs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions