Classic Memphis Dry-Rub Ribs
Slow-smoked baby back ribs generously coated in a signature paprika and brown sugar dry rub.
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Ingredients
- 2 slabs Baby back pork ribs
- 1/4 cup Yellow mustard
- 1/2 cup Dark brown sugar
- 1/4 cup Sweet paprika
- 2 tablespoons Garlic powder
- 1 tablespoon Onion powder
- 1 tablespoon Chili powder
- 2 tablespoons Kosher salt
- 1 tablespoon Black pepper
- 1 teaspoon Cayenne pepper
- 1/2 cup Apple cider vinegar(optional)
- 2 cups Hickory wood chips
Instructions
- 1
Remove the silver skin membrane from the back of each rib rack using a butter knife and paper towel for grip.
- 2
In a medium bowl, whisk together the brown sugar, paprika, garlic powder, onion powder, chili powder, salt, pepper, and cayenne.
- 3
Apply a thin layer of yellow mustard over both sides of the ribs to act as a binder for the spices.
- 4
Generously coat the ribs with the dry rub mixture, pressing it firmly into the meat; let sit for at least 30 minutes.
- 5
Preheat your smoker to 225°F (107°C) using hickory wood for a traditional Memphis flavor profile.
- 6
Place the ribs bone-side down in the smoker and cook for approximately 3 hours undisturbed.
- 7
Lightly spritz the ribs with apple cider vinegar, then continue smoking for another 2 to 3 hours until the meat pulls back from the bone.
- 8
Remove from smoker and apply one final light dusting of the dry rub before resting for 15 minutes and slicing.
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