Memphis style dry rub Ribs

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Memphis style dry rub Ribs

Postby Dennis » Wed Jun 22, 2011 1:30 pm

I had almost as much fun smoking these pork spare and baby back ribs as my family did eating them...
2011-05-29_17-07-42_638 (Medium).jpg

2011-05-29_17-09-37_314c (Medium).jpg

Memphis style is a dry rub only, no mopping and sauce is served on the side -- you get a nice dry bark on them that my wife just loves. All gone in one day.

Happy Smoking!
"Time makes more converts than reason."- Thomas Paine
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Re: Memphis style dry rub Ribs

Postby dgrapes59 » Wed Jun 22, 2011 1:47 pm

Looks good Dennis!

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Re: Memphis style dry rub Ribs

Postby Bob McCarty » Wed Jun 22, 2011 2:56 pm

I think you should plan on smoking a batch of those at the Tug for the rest of us to enjoy. :D

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Re: Memphis style dry rub Ribs

Postby Eugene » Wed Jun 22, 2011 3:26 pm

Did you use a commercial "Memphis style dry rub" or make it up yourself?

Self made recipe and directions?
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Re: Memphis style dry rub Ribs

Postby Dennis » Wed Jun 22, 2011 11:01 pm

OK, you dragged it out of me ;)

Rib and quantity of your choice

Rub (Thanks to Steven Raichlen), mix the following:
3 tbsp paprika
2 tsp hot red pepper flakes
2 tsp mustard seeds
3 tsp kosher course salt
2 tsp black pepper
2 tsp brown sugar
1 tsp celery salt
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1 tsp cumin

Remove the sinewy skin from the back side.
Rinse ribs and pat dry with paper towels.
Apply rub liberally to both sides.
Wrap them in plastic wrap and place them in fridge overnight or at least 4 hours.

Favorite smoking material; for these I like hickory.

(Note, these directions work on my electric smoker, so others will need to adjust as needed.)
Smoke at 225 for 4-6 hours. Meat thermometer should read at least 160 degrees in thickest part of the rib. For a more fall off the bones tender, go to 180 degrees.
If you have a water bowl in your smoker, start dry and add about 1 cup of water at about the 3 hour point for a little moisture and allow the ribs to finish dry with a nice dry bark. I like to serve them with sauce on the side.
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Re: Memphis style dry rub Ribs

Postby beaconlight » Thu Jun 23, 2011 12:29 am

Man I am coming to your house. Sound good Denis and as long as the boss likes them you can't go wrong.
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Re: Memphis style dry rub Ribs

Postby Jimdawg » Thu Jun 23, 2011 1:34 pm

Looks like an A+ job!

I am a Steven Raichlen student as well. In fact, on father's day I grilled 2 tomato, basil, and mozzarella pizzas on the grill - an idea I grabbed from BBQ University.

~ Jim
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Re: Memphis style dry rub Ribs

Postby Tezell » Thu Jun 23, 2011 5:23 pm

Mr. Dennis I think I smell those ribs.........all the way down to southwest Georgia....that looks like some good eatin!!! :big afro:
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Re: Memphis style dry rub Ribs

Postby Eugene » Sat Jul 30, 2011 4:26 pm

Just finished smoking some Memphis style dry rub pork ribs. Fantastic. I cut off two pieces to sample. Gave one to the wife. Went to throw the bones from my sample in the trash - wife was slicing off another rib.

Followed the recipe fairly close. Didn't have some of the exact spices in the cupboard - so substituted Cajun style seasoning for cumin in the rub.

Purchased two pork ribs, just under 10 lbs. Used the Memphis style rub on about 1/2 of the ribs. The other half of the ribs were roasted in the oven covered with KC MasterPiece BBQ sauce.
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Re: Memphis style dry rub Ribs

Postby rterry » Mon Feb 13, 2012 6:07 pm

I mixed this receipe up sprinkled heavily over ribs cook the next day and these ribs were great. This is a very good mix
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Re: Memphis style dry rub Ribs

Postby oronc » Fri Apr 13, 2012 1:12 pm

Welp,There went another keyboard shorted out from dripping & drooling. :lol:
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