Memphis Dry-Rubbed Back Ribs Recipe

Name: Memphis Dry-Rubbed Back Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 slabs pork loin baby back ribs, about 2 1/4 pounds each; Rib Rub #99 as needed (recipe follows); 3/4 cup Sugar In The Raw; 1/2 cup salt; 1/4 cup paprika; 2 tablespoons finely ground black pepper; 1 tablespoon granulated garlic; 1 tablespoon onion powder; 1 tablespoon ground cumin; 1 tablespoon chili powder; 1 teaspoon dry mustard; 1 teaspoon ground coriander; 1/2 teaspoon cayenne pepper; 1/2 teaspoon ground allspice

Servings: persons

2 slabs pork loin baby back ribs, about 2 1/4 pounds each
Rib Rub #99 as needed (recipe follows)
3/4 cup Sugar In The Raw
1/2 cup salt
1/4 cup paprika
2 tablespoons finely ground black pepper
1 tablespoon granulated garlic
1 tablespoon onion powder
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon dry mustard
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/2 teaspoon ground allspice

1
At least a half hour and up to 4 hours before you plan to cook the ribs, peel the membrane off the back of the ribs and trim any excessive fat.
2
Season the ribs liberally on both sides with the Rib Rub.
3
Refrigerate.
4
Prepare the grill for cooking over indirect heat at 300 degrees F using apple or cherry wood for flavor.
5
Place the ribs directly on the cooking grate, meaty-side up.
6
Cook for 1 hour.
7
Flip and cook another 30 minutes.
8
Flip again and cook until they are nicely caramelized and golden brown, about another 30 minutes, but may vary depending on your grill.
9
Transfer the ribs to a platter.
10
Lay out two big double-layered sheets of heavy-duty aluminum foil, each big enough to wrap a whole slab of the ribs.
11
Transfer the ribs to the foil, meaty-side up.
12
Fold the foil up around the ribs into a packet.
13
Seal the packets snugly, being careful not to puncture the foil with the rib bones.
14
Return to the grill for 45 minutes to 1 hour to reach your desired degree of tenderness.
15
The best way to determine the doneness is to open the foil after 45 minutes and feel the texture of the meat.
16
It should be very tender.
17
Transfer the foil packets to a platter.
18
Raise the temp of the grill to 400 degrees F. Remove the ribs from the foil and return to the cooking grate.
19
Sprinkle lightly with additional Rib Rub #99.
20
Cook for 5 minutes.
21
Flip and sprinkle the other side lightly with the Rib Rub and cook for 5 minutes.
22
Flip one last time and cook for 5 minutes more.
23
Remove the ribs to a platter.
24
Serve 1/2 slab to each guest.
25
Combine all ingredients, mix well, and store in an airtight container.

333

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 14 ingredients. The key ingredients include: 2 slabs pork loin baby back ribs, about 2 1/4 pounds each, Rib Rub #99 as needed (recipe follows), 3/4 cup Sugar In The Raw, 1/2 cup salt, and more.

Yes, Memphis Dry-Rubbed Back 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.

That's it — enjoy your meal!

Memphis Dry-Rubbed Back Ribs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions