Best 3 Memphis Dry Rub Ribs Recipes

In the realm of barbecue, Memphis-style dry rub ribs stand as a testament to the art of simplicity and smoky flavor. Originating from the vibrant city of Memphis, Tennessee, these ribs have gained widespread recognition for their distinctive dry rub, which forms a flavorful crust that perfectly complements the tender, fall-off-the-bone meat. This article presents a comprehensive guide to creating authentic Memphis-style dry rub ribs, featuring three delectable recipes that cater to various preferences and skill levels.

1. **Classic Memphis Dry Rub Ribs:** This recipe serves as the cornerstone of Memphis-style ribs, featuring a straightforward dry rub made from paprika, garlic powder, onion powder, brown sugar, and a touch of cayenne pepper. The ribs are coated in this aromatic blend and smoked low and slow until they reach a state of tender perfection.

2. **Sweet and Spicy Memphis Dry Rub Ribs:** For those who crave a harmonious blend of sweet and heat, this variation incorporates brown sugar, chili powder, and a hint of cayenne pepper into the dry rub. The result is a tantalizing rib that offers a delightful contrast between sweetness and a subtle kick.

3. **Honey Garlic Memphis Dry Rub Ribs:** This recipe adds a touch of Asian inspiration to the classic Memphis dry rub. Honey and garlic powder are combined with the traditional spices, creating a delectable glaze that caramelizes on the ribs during the smoking process. The result is a sweet, savory, and incredibly flavorful rib that is sure to impress.

Let's cook with our recipes!

MEMPHIS DRY-RUB RIBS

Memphis Dry-Rub Ribs image

This Juneteenth showstopper, using a dry rub from Greg Collier, the chef and co-owner of Leah & Louise in Charlotte, N.C., is an ode to the flavors of the Mississippi Delta. The smoky, sweet, salty pork ribs slow roast in the oven, yielding tender meat seasoned with a traditional barbecue dry rub. You can substitute the pork for slab beef spareribs with equally good results, or use mushrooms for a vegetarian approach. Crushed peanuts and sweet-potato pikliz make the ribs a meal.

Provided by Nicole Taylor

Categories dinner, barbecues, finger foods, meat, roasts, main course

Time 3h

Yield 3 to 6 servings

Number Of Ingredients 10

Ingredients

1/2 (packed) cup dark brown sugar
1/4 cup hot paprika
2 tablespoons kosher salt
2 tablespoons onion powder
2 tablespoons garlic powder
1 tablespoon ground black pepper
1 1/2 teaspoons cumin seed
1 1/2 teaspoons dry mustard
4 pounds bone-in country pork rib rack
Crushed unsalted peanuts, for garnish (optional)

Steps:

Make the rub: In a large bowl, combine all rub ingredients and mix well.
Prepare the ribs: Rinse the pork ribs then pat dry and place on a medium sheet pan, fat side up. Coat the ribs all over with the dry rub. Place in the fridge uncovered for at least 7 hours or overnight.
Heat oven to 350 degrees. Line a baking sheet with foil and place a wire rack on top. Transfer ribs to rack and cook, uncovered, 1 1/2 hours. Cover with foil and cook for an additional 1 hour. The ribs will be done when they have an internal temperature of 180 degrees and the meat pulls away from the bone.
Let rest for 30 minutes before slicing into individual ribs. Garnish with crushed peanuts, if desired.

MEMPHIS DRY RUB RIBS (STEVEN RAICHLEN)

Memphis Dry Rub Ribs (Steven Raichlen) image

Fashioned after Charlie Vergos' famous ribs-grilled over charcoal, mopped with vinegar sauce, and coated with a dry rub just before serving. Nearly impossible to duplicate these famous ribs at home because Vergos cooks them in a one-of-a kind pit and the rub recipe is a closely guarded secret. Here is Mr. Raichlen's take on my favorite ribs.

Provided by ratherbeswimmin

Categories < 4 Hours

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

3 tablespoons sweet paprika
3 tablespoons pure chile powder
1 tablespoon salt
2 teaspoons fresh ground black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried thyme
2 teaspoons dried oregano
2 teaspoons yellow mustard seeds
1 teaspoon ground coriander
1 teaspoon celery seed
1 teaspoon cayenne pepper
1 cup distilled white vinegar
1 tablespoon salt
2 tablespoons memphis dry rub seasonings
4 slabs baby back ribs (6-8 lb.)
salt
fresh ground black pepper

Steps:

You will need a barbecue mop.
Make the rub: add the rub ingredients to a bowl; stir to mix.
Store rub in an airtight container away from heat and light; will keep for 6 months.
Make the mop sauce-add the vinegar, salt, and rub in a bowl; add 1 cup water; whisk until the salt dissolves; set aside.
Remove the thin, papery membrane from the back of each rack of ribs.
Generously season the ribs all over with salt and pepper.
Set up grill for direct grilling (charcoal is more accurate); preheat to medium.
When ready to cook, brush the grill grate, place the ribs on the hot grate, bone side down, and grill until that side is sizzling and golden brown, about 35 minutes.
Turn the ribs and grill meat side down until that side is sizzling and golden brown, about 25 minutes longer.
When fully cooked, the ribs will be nicely browned and tender enough to pull apart with your fingers.
The dripping fat may cause flare-ups; if this happens, move the ribs to another spot on the grate.
Transfer the grilled ribs to a platter or cutting board.
Generously brush or mop the ribs on both sides with the mop sauce.
Thickly sprinkle the meat side with the remaining rub to form a crust.
You can use all or the rub or just a part, depending on your fondness for spice.
Mr. Raichlen likes a crust about 1/8 inch thick; serve the ribs as whole racks, cut the racks in pieces, or carve them into individual ribs and serve any remaining rub on the side.

RUBY TUESDAY'S MEMPHIS DRY RUB RIBS COPYCAT

Ruby Tuesday's Memphis Dry Rub Ribs Copycat image

Menu description - "Hang Off The Plate Ribs® A colossal portion of fork-tender premium baby back ribs. Slow-cooked for hours and seasoned with our secret spices. They've got attitude!" recipelink.com (Adapted from source: BBQ USA: 425 Fiery Recipes from All Across America by Steven Raichlen)

Provided by Chef GreanEyes

Categories Pork

Time 40m

Yield 1 rack ribs, 4 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons paprika
1 tablespoon black pepper
1 tablespoon dark brown sugar
1 1/2 teaspoons salt
1 1/2 teaspoons celery salt
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon cumin
1/4 teaspoon cayenne pepper
1 pinch onion powder
1 rack baby back ribs
barbecue sauce (Stubb's Mopin Sauce BBQ Baste)

Steps:

Mix all dry ingredients in a bowl.
Rub 2/3 of the mixture onto front and back of ribs.
Lightly brush on barbecue sauce.
Grill.
Sprinkle remaining Rub onto top of ribs after grilling.

Tips:

Choose the right ribs: Baby back ribs are the most popular choice for dry rubs, but you can also use spare ribs or St. Louis-style ribs.
Remove the membrane: The membrane on the back of the ribs can make them tough, so it's important to remove it before cooking. You can do this by using a sharp knife to score the membrane and then peeling it off.
Use a good quality dry rub: The dry rub is what gives the ribs their flavor, so it's important to use a good quality blend. You can find many different dry rub recipes online or in cookbooks.
Apply the dry rub liberally: Don't be afraid to apply the dry rub liberally. You want to make sure that the ribs are completely coated.
Let the ribs rest: After you've applied the dry rub, let the ribs rest for at least 30 minutes. This will allow the flavors to penetrate the meat.
Cook the ribs low and slow: The best way to cook dry rub ribs is low and slow. This will help the ribs to become tender and flavorful.
Baste the ribs with sauce: If you want to add a little extra flavor, you can baste the ribs with barbecue sauce during the last hour of cooking.

Conclusion:

Memphis dry rub ribs are a delicious and easy-to-make dish that is perfect for any occasion. By following these tips, you can make sure that your ribs turn out perfect every time.