Memphis Dry Rub Ribs (Steven Raichlen) Recipe

Name: Memphis Dry Rub Ribs (Steven Raichlen)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Memphis Dry Rub; 3 tablespoons sweet paprika; 3 tablespoons pure chile powder; 1 tablespoon salt; 2 teaspoons fresh ground black pepper; 2 teaspoons garlic powder; 2 teaspoons onion powder; 2 teaspoons dried thyme; 2 teaspoons dried oregano; 2 teaspoons yellow mustard seeds; 1 teaspoon ground coriander; 1 teaspoon celery seed; 1 teaspoon cayenne pepper; Mop Sauce; 1 cup distilled white vinegar; 1 tablespoon salt; 2 tablespoons memphis dry rub seasonings; Ribs; 4 slabs baby back ribs (6-8 lb.); salt; fresh ground black pepper

Servings: persons

Memphis Dry Rub
3 tablespoons sweet paprika
3 tablespoons pure chile powder
1 tablespoon salt
2 teaspoons fresh ground black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried thyme
2 teaspoons dried oregano
2 teaspoons yellow mustard seeds
1 teaspoon ground coriander
1 teaspoon celery seed
1 teaspoon cayenne pepper
Mop Sauce
1 cup distilled white vinegar
1 tablespoon salt
2 tablespoons memphis dry rub seasonings
Ribs
4 slabs baby back ribs (6-8 lb.)
salt
fresh ground black pepper

1
You will need a barbecue mop.
2
Make the rub: add the rub ingredients to a bowl; stir to mix.
3
Store rub in an airtight container away from heat and light; will keep for 6 months.
4
Make the mop sauce-add the vinegar, salt, and rub in a bowl; add 1 cup water; whisk until the salt dissolves; set aside.
5
Remove the thin, papery membrane from the back of each rack of ribs.
6
Generously season the ribs all over with salt and pepper.
7
Set up grill for direct grilling (charcoal is more accurate); preheat to medium.
8
When ready to cook, brush the grill grate, place the ribs on the hot grate, bone side down, and grill until that side is sizzling and golden brown, about 35 minutes.
9
Turn the ribs and grill meat side down until that side is sizzling and golden brown, about 25 minutes longer.
10
When fully cooked, the ribs will be nicely browned and tender enough to pull apart with your fingers.
11
The dripping fat may cause flare-ups; if this happens, move the ribs to another spot on the grate.
12
Transfer the grilled ribs to a platter or cutting board.
13
Generously brush or mop the ribs on both sides with the mop sauce.
14
Thickly sprinkle the meat side with the remaining rub to form a crust.
15
You can use all or the rub or just a part, depending on your fondness for spice.
16
Mr. Raichlen likes a crust about 1/8 inch thick; serve the ribs as whole racks, cut the racks in pieces, or carve them into individual ribs and serve any remaining rub 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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 21 ingredients. The key ingredients include: Memphis Dry Rub, 3 tablespoons sweet paprika, 3 tablespoons pure chile powder, 1 tablespoon salt, and more.

Yes, Memphis Dry Rub Ribs (Steven Raichlen) 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 (Steven Raichlen)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions