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Memphis Dry Rubbed Ribs

KFD_Recipe Images_800_0004_Memphis Dry Rub Ribs

Ingredients

Quick and Easy BBQ Rub
  • 1 cup turbinado sugar (ground)
  • 1/4 cup kosher salt
  • 3 tablespoons Spanish paprika
  • 4 tablespoons chili powder
  • 2 tablespoons granulated garlic
  • 1 tablespoon onion powder
  • 2 teaspoons ground cumin
  • 2 teaspoons ground mustard
  • 1½ teaspoons cayenne pepper
  • 1 teaspoon black pepper (coarse ground)
Ribs
  • One 2.25-pounc slab of baby back pork ribs (also known as loin-back ribs)
  • 2 tablespoons yellow mustard
  • 2 tablespoons BBQ sauce (for glazing, optional)

Instructions

For the rub: The day before cooking, mix the turbinado sugar, salt, paprika, chili powder, granulated garlic, onion powder, ground cumin, ground mustard, cayenne pepper and black pepper together.

For the ribs: Take a slab of ribs and turn over so the curved side is up. Using your fingernail or a knife, pry under the membrane until you can put your finger under it and then pull it off.

Sprinkle this side of the ribs with about 1 tablespoon rub, and then about 1 tablespoon yellow mustard. Use the mustard to help evenly distribute the seasoning. Turn the ribs over and repeat the process. Cover and store in the refrigerator overnight.

To cook, start a smoker and bring the temp to 200°F. Use apple or cherry wood chunks to provide smoke and flavor. Place the ribs in the smoker, curved side down. Smoke for 2 hours at 200°F, and then raise the temperature to 25°F for about 2½ hours. Check for tenderness by testing if the bones will pull apart with a slight bit of pressure. If they are still tough, allow to cook for another 30 minutes.

Remove from the smoker. For dry-style ribs, sprinkle with about 1 tablespoon rub. For wet-style ribs, glaze with the BBQ sauce.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

  1. Credit: Recipe courtesy Melissa Cookston, Memphis Barbecue Company

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