We don’t cook baby back ribs that often, but when we do, we usually do a wet marinade. This time we decided to try our hands at creating a Memphis style rub for a change of pace and it turned out quite delicious. We cooked the ribs on the grill, but we didn’t put them directly on the rack, but instead used a foil-lined baking sheet. They turned out to be moist and tender with just enough spice to have a little zing. The rub is something that could be used on different types of meat such as pork or chicken as well. We matched it with a Southwestern Pasta Salad that we’ll share the recipe for next week.
- 1/2 Rack of Baby Back Ribs – membrane removed
- 1 tbsp Brown Sugar
- 1 tbsp Paprika (we used a hot paprika, but smoked paprika is fine)
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tbsp Chili Powder
- 1/2 tsp Coriander
- 1/4 tsp Cayenne Pepper or to taste
- 1/4 tsp All-Spice
- 1 tbsp Salt
- 1 tsp Ground Black Pepper
Combine all of the spices in a bowl. Using your hands, rub the ribs generously with the spice mixture. Let the ribs marinade in the rub for 2 to 4 hours in order to let the flavors absorb into the meat. Heat a grill to a medium-low heat, about 325 degrees. Place the ribs, bone-side down, on a baking sheet lined with foil and sprayed with a non-stick spray. Set the baking sheet onto the grill and close the lid, keeping the heat around 325 degrees. After 10 minutes, flip the ribs to meat-side down. After another 10 minutes flip the ribs back to bone-side down. Cook another 10 minutes and remove from the grill. Let the ribs rest for about 5 minutes, then cut into individual ribs and serve.
5 thoughts on “Memphis Style Dry-Rubbed Baby Back Ribs”
I am going to have to try this. Thanks
Let us if you do 🙂
How was the texture on this? It doesn’t sound like enough low and slow to get them tender, but stranger things have happened. Do you ever finish them over direct heat to get some crust? Amazing how nicely those spices toast up while achieving that blessed Maillard reaction.
I just whipped up a simple recipe with a complex, amazing dry run. Check it out if you have a moment! I would love the feedback of a pro!
Surprisingly, they turned out very tender and moist. We have finished them over direct heat in the past, but decided to try it this this time.
Your dry rub recipe looks great and we have everything in our pantry to make it :). We have the saved the recipe and will give a try :).
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