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.

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* 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 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.

Memphis Dry Rub Ribs

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