Memphis Dry Rub Ribs Steven Raichlen
Experience the bold, smoky essence of authentic Memphis barbecue with Steven Raichlen’s Memphis Dry Rub Ribs recipe. Featuring tender pork spare ribs coated in a fragrant, spice-packed dry rub—think smoky paprika, sweet brown sugar, and a kick of cayenne—this recipe guarantees layers of mouthwatering flavor. Slowly smoked to perfection using low, indirect heat and basted with a tangy apple cider vinegar mop, these ribs are incredibly juicy and fall-off-the-bone tender. No heavy sauces needed, as the dry rub does all the heavy lifting, delivering that signature Memphis-style BBQ punch. Perfect for backyard grilling enthusiasts and BBQ lovers alike, this recipe is a true celebration of Southern barbecue traditions. Serve with extra rub on the side for an even more robust flavor experience!
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Recipe Information
Ingredients
- 2 racks Pork spare ribs
- 2 tablespoons Brown sugar
- 2 tablespoons Paprika
- 1 tablespoon Kosher salt
- 1 tablespoon Freshly ground black pepper
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 teaspoon Cayenne pepper
- 1 teaspoon Ground mustard
- 1 teaspoon Cumin
- 1 teaspoon Celery seed
- 1 cup Apple cider vinegar
- 1 cup Water
Instructions
Begin by preparing the Memphis-style dry rub. In a small bowl, combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, cayenne pepper, ground mustard, cumin, and celery seed. Mix until well blended.
Place the pork spare ribs on a clean work surface. Remove the membrane from the underside of the ribs for better texture and flavor penetration.
Generously rub the spice mixture onto both sides of the ribs, ensuring they are evenly coated. Let the ribs sit at room temperature for 30 minutes, or refrigerate them for up to 4 hours for better flavor development.
Preheat your grill or smoker to 225°F (107°C). If using a smoker, add wood chips of your choice (hickory or applewood work well) for a smoky flavor.
In a small bowl, mix the apple cider vinegar and water to create a mop sauce. Set aside.
Place the ribs bone-side down on the grill or smoker, using indirect heat. Close the lid and cook for approximately 4-5 hours, maintaining a consistent temperature of 225°F (107°C).
During the cooking process, baste the ribs with the vinegar-water mixture every 45 minutes to keep them moist.
After the ribs have cooked for 4-5 hours and are tender (meat should pull easily from the bone), remove them from the grill or smoker.
Let the ribs rest for 10 minutes before slicing them into individual ribs.
Serve with extra dry rub on the side and enjoy the bold, smoky flavors of Memphis BBQ!
Nutrition Facts
Calories |
6196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 471.4 g | 604% | |
| Saturated Fat | 170.6 g | 853% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1760 mg | 587% | |
| Sodium | 3466 mg | 151% | |
| Total Carbohydrate | 47.2 g | 17% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 20.4 g | ||
| Protein | 413.8 g | 828% | |
| Vitamin D | 22.0 mcg | 110% | |
| Calcium | 646 mg | 50% | |
| Iron | 29.5 mg | 164% | |
| Potassium | 5270 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
