Memphis-Style Dry Rub Ribs

This slight variation to a recipe for easy Memphis Dry-Rubbed Baby Back Ribs published in Southern Living makes moist ribs with a thin and spicy bark.

This will make a generous quantity of dry rub for two racks of pork back ribs:

1/4 Cup Kosher Salt

1/4 Cup Dark Brown Sugar

3 Tbs Paprika

1 Tbs Black Pepper

1 Tbs Garlic Powder

1 Tbs Onion Powder

1 Tbs Ground Mustard Seed

1 Tbs Chili Powder

1 Tbs Ground Cumin

1 Tbs Herbes de Provence (I used a mix of dried and ground oregano and rosemary from the home herb garden)

1 Tsp Fennel Seed

 

(If your Tablespoon won't fit into your spice container, 3 teaspoons = 1 Tbs)

 

Components of the dry rub

After thoroughly mixing the dry ingredients, set aside about 1/4 cup of the mixture for use in finishing the ribs just before serving.

 

The only other ingredients you'll need: apple cider vinegar and water

 

Start by removing the membrane from the back side of the pork ribs (use a dry paper towel to grip the membrane and pull it away from the ribs.)

 

Use paper towels to pat the ribs dry.

 

Generously rub with the spice mixture on all sides.

 

Heat your smoker to 250-275 degrees. I used apple wood for the smoke. Using a water bath smoker, add some of the apple cider vinegar to the water bath (I used about 1 part vinegar to 4 parts water.)

Make about 2 cups of a 50/50 mix of water and apple cider vinegar and place in a spray bottle for spritzing the ribs while smoking.

Ribs nearing completion

 

Smoke ribs for about 5 hours meat-side up, spritzing with water-vinegar mixture after the first hour of smoking and repeating every subsequent hour for first 3 hours. Increase frequency of spritzing to every 30 minutes during the final 2 hours of smoking.

 

When the racks bend easily and meat has pulled back from the bone, give one final spritz with the water-vinegar mix, making sure the racks are well saturated. Remove ribs from smoker and lightly dust them with the remaining dry rub you saved for finishing.

 

Slice the racks into single rib servings.

 

Enjoy! 

Sliced and ready to serve. Spicy bark and moist, tender meat.

 

 

 

 

Smoked Pork Ribs

I've found this formula to work well for moist and flavorful pork ribs. The recipe is for two racks. Increase ingredient quantities while keeping the same proportions if you want to make more.

 

THE RUB:

 

 

 

 

 

 

THE METHOD:

Start with two racks of pork back ribs.

Remove ribs from packaging and pat dry with paper towels. Remove membrane from the back side of the ribs by grasping with a dry paper towel.

Combine all ingredients of the rub and apply liberally to the front, back and edges of the racks.

Smoke the racks for 2 hours at 225 - 250 F.

Remove from smoker, wrap each rack individually in heavy duty aluminum foil, pouring about 1/4-cup of apple juice into each packet before sealing.

Return to smoker and cook for 2 hours in foil around 250 F. You don't need smoke for this step, so this can be done in your oven if desired.

When you unwrap after steaming in apple juice, the meat will have begun pulling away from the bone. They're lookin' good, but you're not done yet!

Lightly baste each rack with your favorite BBQ sauce (mine is Sweet Baby Ray's Original) then return to the smoker uncovered.

Reload chips and smoke for two more hours.

Your ribs are ready after 6 total hours of cooking, but there is one more step you may wish to take...

For crispier servings, cut into single or two-rib servings and then grill briefly at high temperature on your gas or charcoal grill.

Enjoy!