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Perfectly smoked Memphis dry rub ribs, tender and savory

Classic Memphis Dry Rub Ribs

Experience the authentic taste of Memphis with these classic dry-rubbed ribs, slow-cooked to perfection. This recipe delivers tender, flavorful ribs with a smoky bark, perfect for any barbecue enthusiast.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings 4 people
Calories 800 kcal

Equipment

  • Paper towels
  • Small bowl
  • Baking sheet
  • Plastic wrap
  • Smoker (optional)
  • Oven
  • Baking pan
  • Aluminum foil
  • Tongs

Ingredients
  

Main Ingredients

  • 2 racks St. Louis-style pork ribs or baby back ribs (about 2.5-3 pounds each)
  • Yellow mustard (optional, as a binder)

Dry Rub Ingredients

  • 1/4 cup packed light brown sugar
  • 2 tablespoons smoked paprika
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper freshly ground
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper (adjust to your spice preference)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon celery salt

Instructions
 

Preparation

  • Remove the silverskin from the bone side of each rack of ribs and pat the ribs dry with paper towels.

Binding & Rubbing

  • Lightly coat both sides of the ribs with yellow mustard for a binder, then combine all dry rub ingredients in a small bowl and mix thoroughly.
  • Generously apply the dry rub to all sides of the ribs, pressing it gently into the meat.

Marination

  • Place the rubbed ribs on a baking sheet, cover loosely with plastic wrap, and refrigerate for at least 2 hours or overnight.

Cooking

  • Preheat your smoker to 225-250°F (107-121°C) or your oven to 250°F (121°C).
  • For smoker, place ribs on grates, bone-side down, and smoke for 5-6 hours until tender. For oven, place ribs on a rack in a baking pan, cover tightly with foil, and cook for 3-4 hours; then remove foil and cook for another 30-60 minutes at 300°F (149°C) to develop bark.

Finishing Touches

  • Ribs are ready when the meat pulls back from the bones and they are tender; you should be able to gently twist a bone or bend the rack significantly.
  • Remove ribs from an oven or cooker then tent loosely with foil, and let them rest for 15-20 minutes before slicing.
  • Slice the ribs between the bones and serve immediately.

Notes

For extra flavor, consider adding a few drops of liquid smoke to the oven-cooked ribs if you don't have a smoker. Always adjust the cayenne pepper to your preferred spice level. A meat thermometer can be used to ensure the ribs reach an internal temperature of 195-203°F (90-95°C) for optimal tenderness.