Memphis Style Dry Rub Ribs Recipe
Memphis Style Dry Rub Ribs
In the Oven, On the Grill, or On the Smoker
Submitted By: Taz
Ingredients:
2 Racks Baby Back Ribs (apx 4 lbs)
2 tsp Kosher Salt
4 Tbs Memphis BBQ Rib Dust - divided
½ Cup Apple Juice
½ Cup Cider Vinegar
Preparation:
- Prepare your ribs: Remove the membrane on the bone side of your ribs (slide a knife just under the edge of the membrane on one end and then grab that loosened edge with a paper towel and pull towards the other end of the ribs to pull it off) – Sprinkle the ribs on both sides with the salt and set aside for 10 minutes
- After 10 minutes, use 3 Tbs of the Memphis Rib Dust to liberally coat your ribs on both sides making sure to press the seasoning in with your hands (you don’t actually rub it)
- Place your rib racks meat side up on a foil lined baking sheet and set aside until ready to cook (you can leave uncovered on the counter while you preheat the oven or prep the grill/smoker OR you can cover with plastic wrap and place in the refrigerator for up to 24 hours before cooking)
- Preheat your oven to 250°F - While oven is heating, mix the apple juice and vinegar together in a bowl or transfer to a spritzer bottle if you have one available
- Cook in the top third of the oven for 1 hour undisturbed (NO PEEKING!) - After one hour, lightly brush (mop) or spritz with the vinegar solution - Continue to cook, brushing/spritzing every 20-30 minutes until tender and the meat pulls away from the ends of the ribs about ¼ of an inch (apx 2-3 hours more for a total cooking time of apx 3-4 hours) - Continue to STEP 6
- Set up your grill for indirect cooking and heat to 250-300°F -OR- Get your smoker preheated using hickory wood to 250-275°F - While your grill or smoker is heating, mix the apple juice and vinegar together in a bowl or transfer to a spritzer bottle if you have one available
- Place your rib racks bone side down on the ‘cool’ side of the grill (not over the flame) or in the smoker and close the lid - Allow to cook 1 hour undisturbed (NO PEEKING!) - After 1 hour, lightly brush (mop) or spritz with the vinegar solution - Continue to cook (maintaining grill or smoker temp), brushing/spritzing every 20-30 minutes until tender and the meat pulls away from the ends of the ribs about ¼ of an inch (apx 2-3 hours more for a total cooking time of apx 3-4 hours depending on heat)
- Remove from the oven/grill/smoker, give them one last brush/spritz, and dust with the remaining Tbs of Memphis Rib Dust
- Serve hot as whole racks or cut into 2-4 rib sections with your favorite BBQ sides
