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Perfect Memphis Dry Rub Baby Back Ribs

Memphis dry rub baby back ribs - featured image
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A simple and authentic Memphis-style dry rub recipe for baby back ribs that delivers smoky, tender, and juicy ribs without needing a smoker or fancy equipment.

Ingredients

Scale
  • 2 racks baby back ribs (about 2 to 2.5 pounds / 900 to 1150 grams total), trimmed of excess fat and membrane removed
  • 2 tablespoons smoked paprika (or regular paprika)
  • 2 tablespoons packed brown sugar
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon cayenne pepper (optional)
  • 1 tablespoon kosher salt
  • 1 to 2 tablespoons yellow mustard or olive oil

Instructions

  1. Remove the silver skin membrane on the back of the ribs by sliding a butter knife under it to loosen, then grab with a paper towel and pull it off. Pat the ribs dry with paper towels.
  2. In a mixing bowl, combine smoked paprika, brown sugar, garlic powder, onion powder, chili powder, cumin, kosher salt, black pepper, and cayenne pepper (if using). Mix well.
  3. Lightly coat both sides of the ribs with yellow mustard or olive oil to help the rub stick.
  4. Generously sprinkle the dry rub over both sides of the ribs and massage it in firmly.
  5. Cover the ribs with plastic wrap and let them rest in the fridge for 30 minutes to 1 hour to let flavors soak in (optional).
  6. Preheat oven or grill to 275°F (135°C). For grilling, set up for indirect heat.
  7. Place ribs on a wire rack in a roasting pan or directly on the grill rack. Cover loosely with foil and cook low and slow for 2.5 to 3 hours until ribs reach an internal temperature of about 190°F (88°C) and meat pulls back from bones.
  8. Optional: Remove foil and increase heat to 425°F (220°C) for 5 to 10 minutes to create a crust. Watch closely to avoid burning.
  9. Let ribs rest uncovered for about 10 minutes before serving.

Notes

Remove the membrane for tender ribs. Cook low and slow to avoid dryness. Spritz ribs with apple juice or water-vinegar mix every hour if drying out. Add sauce only at the end if desired to avoid burning. Rest ribs before serving to redistribute juices.

Nutrition

Keywords: Memphis dry rub, baby back ribs, smoky ribs, dry rub ribs, easy ribs recipe, barbecue ribs, slow cooked ribs, gluten-free ribs

Find it online: https://bitematrix.com/perfect-memphis-dry-rub-baby-back-ribs-recipe-easy-smoky-flavor-guide/