📝 About This Recipe
Hailing from the legendary pits of the Bluff City, these ribs celebrate the soulful art of the Memphis dry rub. Unlike their saucy cousins in Kansas City, these ribs rely on a complex, spice-forward crust that forms a savory 'bark' over slow-smoked, tender pork. Expect a perfect balance of smoky paprika, earthy cumin, and a subtle kick of cayenne that highlights the natural sweetness of the meat without the sticky mess.
🥗 Ingredients
The Meat
- 2 racks Baby Back Pork Ribs (approximately 2.5-3 lbs each, membrane removed)
- 1/4 cup Yellow Mustard (used as a binder for the rub)
- 1/2 cup Apple Cider Vinegar (for the spritz bottle)
- 1/2 cup Apple Juice (for the spritz bottle)
The Signature Memphis Dry Rub
- 1/2 cup Sweet Paprika (provides the iconic deep red color)
- 1/4 cup Dark Brown Sugar (packed)
- 2 tablespoons Kosher Salt
- 2 tablespoons Black Pepper (freshly cracked)
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 1 tablespoon Chili Powder (standard mild blend)
- 2 teaspoons Ground Cumin
- 1 teaspoon Celery Salt (the secret 'old school' ingredient)
- 1 teaspoon Cayenne Pepper (adjust to your preferred heat level)
👨🍳 Instructions
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1
Prepare your smoker or grill for indirect cooking at a steady temperature of 225°F (107°C). Use hickory or pecan wood chunks for that authentic Southern smoke profile.
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2
Remove the silver skin (membrane) from the back of the ribs by sliding a butter knife under the bone-side skin, grabbing it with a paper towel, and pulling it off firmly.
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3
In a medium bowl, whisk together all the dry rub ingredients (paprika, brown sugar, salt, pepper, garlic powder, onion powder, chili powder, cumin, celery salt, and cayenne) until no lumps remain.
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4
Pat the ribs completely dry with paper towels. Apply a thin, even coat of yellow mustard over both sides of the racks to act as a glue for the spices.
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5
Generously sprinkle about 2/3 of the dry rub over the ribs. Massage the spices into the meat, ensuring the ends and sides are well-coated. Reserve the remaining 1/3 of the rub for the final 'dusting'.
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6
Place the ribs on the smoker, bone-side down. Close the lid and let them bathe in the smoke undisturbed for the first 2 hours.
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7
Mix the apple cider vinegar and apple juice in a food-grade spray bottle. After the 2-hour mark, spritz the ribs lightly every 45 minutes to keep the surface moist and build the bark.
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8
Continue cooking until the meat has pulled back from the ends of the bones by about 1/4 to 1/2 inch. This usually takes between 4 and 5 hours total.
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9
Check for doneness using the 'bend test': pick up the rack with tongs from one end; the middle should arch and the bark should crack slightly, but the rack shouldn't fall apart.
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10
Once tender, remove the ribs from the smoker and immediately sprinkle the reserved dry rub over the top of the racks while they are still hot and glistening.
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11
Tent the ribs loosely with aluminum foil and allow them to rest for 15 minutes. This allows the juices to redistribute for a moist bite.
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12
Slice the ribs between the bones using a sharp knife and serve warm with an extra small bowl of the dry rub on the side for dipping.
💡 Chef's Tips
Don't skip the rest period; it's the difference between dry meat and juicy perfection. If you don't have a smoker, you can use a charcoal grill with coals pushed to one side and wood chips on top. Avoid using 'liquid smoke' as it can't replicate the depth of real wood combustion. For a truly authentic Memphis 'dry' experience, never apply BBQ sauce during the cooking process. If the rub tastes too salty for your preference, increase the brown sugar by one tablespoon.
🍽️ Serving Suggestions
Classic creamy coleslaw to provide a cool, crunchy contrast to the spicy bark. Southern-style baked beans simmered with bacon and onions. Cast-iron skillet cornbread with a drizzle of honey. An ice-cold sweet tea or a crisp American lager to cut through the richness of the pork. Quick-pickled red onions and jalapeños for a bright acid hit.