Memphis Style Dry-Rubbed Baby Back Ribs

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.

Memphis Style Rub
Ribs with Rub
Barbequed Baby Back Ribs
Ribs with Pasta Salad

Spain Meets Colorado – Steak with Spanish Dry-Rub

When we travel, we try to taste as much of the local flavors as possible. Then, when we’re back at home, we try to replicate some of the things that we tried during our trips.  We certainly aren’t culinary experts, but we are a couple that enjoys cooking and trying different foods.  This particular dinner is obviously very easy, but if you’re a meat lover, it is extremely delicious.  If you ever come to the western United States, to states like Colorado, Wyoming, or Montana, you’re going to find some great steaks.  We have gotten used to the portions that restaurants serve, which is why we always split a meal when we go out and even then usually have food leftover to take home with us.

When we had first moved to Colorado, we took a trip the Alamosa, in the southwestern portion of the state, and had gone out to dinner and ordered a steaks.  We’d each ordered our own meal, so when the server arrived with our food, we almost went into shock.  A large plate was placed in front of each of us and on this plate was a huge steak.  That was all that was on the plate because that was all that could fit on the plate.  Then smaller plates with baked potatoes and vegetables were placed next our enormous steaks.  Each steak could easily feed a family of four, but apparently steak portions tend to be fairly large in the western states.

So, we picked up a nice, thick rib-eye steak from our favorite butcher at the Cowboy Star restaurant where we can get our steaks cut to order.  We marinated it with the Spanish dry-rub and grilled it to a nice medium rare.  To complete the Spanish experience, we paired it with a Monastrell wine from the Taringa vineyard in Jumilla, Spain, which was bold and spicy enough to stand up to the flavor of the steak.  We served with a side salad, just to try to pretend that we were being a little healthy.

Dry Rubbed Rib-Eye
Dry Rubbed Rib-Eye


  • 1 1/2 tbsp Spanish Paprika
  • 1 tsp Ground Cumin
  • 1 tsp Dry Mustard
  • 1 tsp Ground Fennel Seeds
  • 1 tsp Kosher Salt
  • 1/2 tsp Ground Black Pepper
  • Extra Virgin Olive Oil
  • 2 Boneless Rib-Eye Steaks (about 10 – 12 oz each)



Mix the spices in a small bowl.  Brush the steaks with the olive oil and then rub the spices all over the steak, making sure to coat both sides equally.  Let the steaks stand at room temperature, coated with the spice rub, for about 20 minutes to let the aromatic spices penetrate.  Cook the steaks on a grill, grill pan, or in a cast iron skillet until it reaches the desired temperature.  Let the steaks rest, tented with aluminum foil, for at least 10 minutes.  Cut the steak into strips or serve whole.  Serves 2 to 4 people.

Marinating Steak
Marinating Steak

Cooked Steak
Cooked Steak