Memphis Dry Rub Pork Ribs
In Memphis, they have a thing about not putting sauce on their ribs. No one will stop you from doing it, but it isn't encouraged. That's because they work hard on the rub that seasons the meat in the first place, and once you have eaten a Memphis dry-rub rib, you understand. Other than the paprika and salt, virtually every rub ingredient is in play (try some ground coffee sometime). I limited the ingredients to nine here, but fifteen to twenty is not unusual.
In Memphis, they have a thing about not putting sauce on their ribs. No one will stop you from doing it, but it isn't encouraged. That's because they work hard on the rub that seasons the meat in the first place, and once you have eaten a Memphis dry-rub rib, you understand. Other than the paprika and salt, virtually every rub ingredient is in play (try some ground coffee sometime). I limited the ingredients to nine here, but fifteen to twenty is not unusual.
- Carbohydrate 13.4160000067287 g
- Cholesterol 0 mg
- Fat 1.00885583489661 g
- Fiber 2.33570008347901 g
- Protein 1.06408416844844 g
- Saturated Fat 0.169157500253504 g
- Serving Size 1 1 Serving (23g)
- Sodium 2424.002123622 mg
- Sugar 11.0802999232497 g
- Trans Fat 0.129553333490264 g
- Calories 58 calories
Step-by-step
- Mix all the spices together in a small bowl.
- If your ribs have a silver skin on the bone side, remove it with a knife.
- Generously coat the ribs with the spice mix and rub it in. (You might not use it all, but I always do.)
- Wrap the ribs in plastic wrap and refrigerate for at least 2 hours, or overnight.
- Prepare a gas or charcoal grill for indirect cooking.
- Unwrap the ribs and place them over the unlit part of the grill.
- Cover and cook for 3 hours for spareribs, or 2 1/2 hours for baby backs.
- The bone ends will be exposed when the ribs are ready, but the meat should not be “fall-off-the-bone tender.” That's overcooked.
- The meat should require a gentle tug to come away from the bone.
- If using a charcoal grill, you'll need to replenish charcoal once or twice during the cooking.
- Serve hot.
Memphis Dry Rub Pork Ribs: A Taste of Tennessee Tradition
As a busy working mom, I’m always looking for recipes that are both delicious and easy to make. This Memphis Dry Rub Pork Ribs recipe has become a family favorite, perfect for a weekend barbecue or a casual weeknight dinner. The beauty of this recipe lies in its simplicity; the focus is on letting the incredible flavor of the dry rub shine through, creating tender, juicy ribs without the fuss of messy sauces.
The secret, as any true Memphis barbecue aficionado will tell you, lies in the dry rub. It’s a symphony of spices, a carefully crafted blend that penetrates the meat, imparting a smoky, savory depth of flavor that's unmatched. While the recipe calls for a specific list of spices, don't be afraid to experiment. A little extra cayenne for heat? A dash of brown sugar for sweetness? The possibilities are endless!
Forget complicated techniques and elaborate marinades. This recipe is all about letting the high-quality ingredients speak for themselves. The slow, indirect cooking process allows the ribs to become incredibly tender, without ever becoming overly dry or tough. I find that using a gas grill simplifies things greatly, but if you're a charcoal enthusiast, that will work perfectly as well. Just remember to keep an eye on the charcoal levels to maintain a consistent cooking temperature.
The best part? The cleanup is minimal! The absence of a sticky barbecue sauce makes post-meal cleaning a breeze. This is perfect for those moments when you want to enjoy a fantastic meal without spending hours in the kitchen. The satisfaction of serving my family a juicy rack of perfectly cooked ribs, seasoned with a robust, homemade dry rub, is an immeasurable reward. It’s not just a meal; it’s a celebration of simple, delicious food, and a cherished family tradition in the making.
So, whether you're a seasoned pitmaster or a kitchen novice, I highly encourage you to try this recipe. It's a testament to the magic of simple, quality ingredients and a time-honored cooking technique. The results are consistently impressive, a true taste of the heart of Memphis barbecue, right in your own backyard. It is incredibly versatile and can be easily adapted to fit any occasion or gathering. The wonderful aroma that wafts from the grill will entice your family members to come rushing back home. A perfect option for any kind of event.
Pro Tip: Don't be tempted to overcook the ribs. The ribs should be tender, but the meat should still be clinging to the bone. Overcooked ribs are dry and fall off the bone; this recipe should leave you with the perfect tenderness.
Ingredients
This recipe utilizes readily available spices to create an intensely flavored dry rub that will leave you reaching for more. I appreciate the rich, complex flavor profile that's achieved with just a few simple ingredients.
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon cayenne
- 1/4 cup dark brown sugar
- 1 teaspoon celery seed
- 1/4 cup kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 cup paprika
- 1 teaspoon Colman's dry mustard
- 2 racks pork spareribs or baby backs (5 to 7 pounds total)
These ingredients are usually available at almost every grocery store and easily adaptable to meet your needs. You can freely adjust the amounts according to your preference or available ingredients.
