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memphis dry rub ribs recipe

Memphis Dry Rub Ribs Recipe

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Master Memphis-style dry rub ribs with our secret spice blend. Perfectly smoky, tender meat with a flavor-packed crust that needs no sauce. Recipe inside!
Course Main Course
Prep Time 20 minutes
Cook Time 5 hours
Servings 3

Ingredients

For the Memphis Dry Rub:

  • ½ cup paprika
  • ¼ cup packed brown sugar
  • 2 tablespoons kosher salt not table salt—crystal size matters!
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper adjust to your heat tolerance
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • ½ teaspoon celery seed

For the Ribs:

  • 2 racks baby back pork ribs approximately 2-2.5 pounds each
  • 2 tablespoons yellow mustard the binding agent
  • ½ cup apple cider vinegar for spritzing

Instructions

Smoking Method

  • Prep the ribs: Remove the membrane from the bone side by sliding a butter knife underneath to loosen, then grip with a paper towel and pull completely off. Trim any excessive fat pockets.
  • Create the rub: Thoroughly mix all dry ingredients in a bowl, breaking up any brown sugar clumps for even distribution.
  • Apply the binder: Coat both sides of the ribs with a thin layer of yellow mustard.
  • Season generously: Apply the dry rub liberally on all surfaces, pressing firmly to adhere.
  • Prepare your smoker: Preheat to 225°F-250°F. Add your chosen wood chunks or chips.
  • Position properly: Place ribs bone-side down on the grates, close the lid, and maintain consistent temperature.
  • Maintain moisture: After the first hour, spritz with apple cider vinegar every 45-60 minutes.
  • Test for doneness: At the 3-hour mark, check for:
  • Meat pulled back from bone ends (¼-½ inch)
  • Bend test: when lifted from one end, the rack should bend significantly without breaking
  • Internal temperature around 195°F-203°F in the thickest part
  • Rest: Allow ribs to rest 10-15 minutes before cutting. Apply a final light dusting of rub for presentation and flavor pop.

Grilling Method

  • Follow steps 1-4 above, then:
  • Create a two-zone fire with heat on one side only.
  • Maintain 250°F-300°F on the cool side.
  • Position ribs bone-side down on the indirect heat side.
  • Grill for 1.5-2.5 hours, flipping occasionally and spritzing hourly.
  • Test for doneness using the same indicators as the smoking method.

Oven Method

  • Follow steps 1-4 above, then:
  • Preheat oven to 275°F.
  • Create foil packets for each rack with a tablespoon of apple juice inside.
  • Seal tightly and bake for 2-3 hours.
  • Optional finishing step: Unwrap, drain accumulated liquid, and broil for 3-5 minutes to develop crust.