Memphis Dry Rubbed Ribs
- Yields: 2–4 Servings
- Cook time: 6 hours
- Prep time: 15 minutes
Ingredients
- 1 tablespoon kosher salt
- 1 tablespoon smoked paprika
- 1 tablespoon brown sugar
- ½ tablespoon chili powder
- 1 teaspoon dry mustard
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon ground black pepper
- ½ teaspoon ground cumin
- 1 rack St. Louis spare ribs
- ¼ cup yellow mustard
Instructions
Create dry rub by mixing salt, paprika, brown sugar, chili powder, dry mustard, onion powder, garlic powder, black pepper, oregano, and cumin together in a bowl and set aside. Remove the membrane from the back of the ribs and coat both sides with a layer of yellow mustard. Season well with the dry rub mixture.
Prepare grill* for indirect cooking, placing a water filled disposable aluminum half pan in the center of the grill’s charcoal grate and piling pre-heated Kingsford® charcoal briquets on either side of the pan. Add 3–4 chunks of your favorite smoking wood to the charcoal then replace the main cooking grate and adjust the bottom grill vents to bring the temperature to 250°F.
Place the ribs on the grill directly above the aluminum pan. Cover the grill and allow the ribs to smoke for approximately 5–5½ hours until tender (note: ribs should bend at a 45 degree angle when held on one end with tongs). Remove the ribs from the grill, slice and serve.
* Alternatively you can use a smoker according to manufacturer’s instructions.
- Credit: Clint Cantwell
Recommended for you
