Memphis Dry Rubbed Ribs
IngredientsQuick 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)
- 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)
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.
- Credit: Recipe courtesy Melissa Cookston, Memphis Barbecue Company