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Memphis Dry Rub Ribs
Created by: Howcan Team
Ingredients
- 2 racks of pork ribs
- 1/4 cup of brown sugar
- 2 tablespoons of paprika
- 1 tablespoon of garlic powder
- 1 tablespoon of onion powder
- 1 tablespoon of chili powder
- 1 tablespoon of ground cumin
- 1 tablespoon of black pepper
- 1 tablespoon of salt
- 1 teaspoon of cayenne pepper
Instructions
- Preheat your grill to 275°F for indirect cooking.
- In a small bowl, mix together 1/4 cup of brown sugar, 2 tablespoons of paprika, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 1 tablespoon of chili powder, 1 tablespoon of ground cumin, 1 tablespoon of black pepper, 1 tablespoon of salt, and 1 teaspoon of cayenne pepper to create the dry rub.
- Remove the membrane from the back of the ribs and pat them dry with paper towels.
- Rub the dry rub mixture all over the ribs, covering them evenly and pressing the rub into the meat.
- Place the ribs on the grill, bone side down, and cook for 2.5 to 3 hours, or until the meat is tender and starts to pull away from the bones.
- Once cooked, remove the ribs from the grill and let them rest for 5 minutes before slicing and serving.
Memphis Dry Rub Ribs are a signature dish of Memphis, Tennessee, known for their mouthwatering blend of spices and slow-cooked tenderness. This iconic barbecue style originated in the 1940s, when African-American pitmasters in Memphis developed a unique dry rub seasoning to enhance the flavor of their ribs. The rub typically includes a mix of paprika, garlic powder, onion powder, cayenne pepper, and other spices, creating a bold and savory flavor profile. Unlike traditional saucy ribs, Memphis Dry Rub Ribs rely solely on the flavorful dry rub, allowing the natural juices of the meat to shine through. Today, renowned barbecue joints like Charlie Vergos' Rendezvous and Central BBQ in Memphis continue to perfect this beloved dish, drawing in locals and visitors alike with their expertly seasoned and slow-smoked ribs. For the best Memphis Dry Rub Ribs experience, it's crucial to achieve the perfect balance of spices in the rub and master the art of slow smoking to achieve that fall-off-the-bone tenderness. Whether you're in Memphis or recreating this classic dish at home, the key is in the rub – a harmonious blend of spices that elevates the humble pork rib to a true culinary delight.
195 min
4
450 calories
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