Memphis style dry rubbed ribs are dry… but packed with juicy flavor! Here’s a way to bring some serious flavor to your bone-in country style pork ribs just in time for Father’s Day! This recipe is featured in my new cookbook Great American Grilling, which would make a great Father’s Day gift if you’ve not picked anything up yet!
The key for these ribs is moisture! I know, a dry rub… but you don’t want to dry your ribs out. Use a mop and a water / drip pan with plenty of fluid. Even dry rubbed ribs can be basted or mopped! Also, plan ahead – this is a low and slow recipe! Here’s my version of a Memphis Style Pork Dry Rubbed Rib from a Music City and Scenic City Perspective.
For the Ribs
2-3 slabs pork spareribs. – You can use country style, a full rack bone in, country style bone out… you get the picture! Trim extra fat and score, or remove, membrane on the back side of the ribs if using a full rack.
For the Rub (double as needed)
If possible, make this recipe twice. Once for the dry rub overnight marinade. And one for sprinkling on the ribs while they cook and as you turn and rotate.
1/3 cup paprika (Smoked if possible)
1 tablespoon packed dark brown sugar
1/2 tablespoon all-spice
3 teaspoons salt
3 teaspoons onion powder
3 teaspoons garlic powder (Not garlic salt)
2 teaspoons celery salt
2 teaspoons black pepper
1 teaspoon cayenne pepper, or to taste
Dash of cumin powder
For the Mop / Baste
1 cup your favorite barbecue sauce
1/2 cup water
1/4 cup beer
1/4 cup water
Cook, and baste, them ribs!
Combine all of the ingredients in a bowl, mix and set aside in a dry place. Store in a dry shaker in a dry pantry for up to a month or more. Rub the ribs down evenly and place in the refrigerator overnight if possible. Prep the ribs by scoring or removing the membrane from the back side of the ribs and trim off any large pieces of loose fat.
Prepare your covered grill for offset grilling, or your smoker or pit for a maintained temperature at or around 225 degrees. Grill the ribs, turning as needed with the cover closed as much as possible. You will want to hold a temperature around 225 degrees for four to six hours depending on size of ribs, grill, and outdoor temperatures etc. Grill the ribs to an internal temperature of 180 to 185 degrees.
During the final stages of grilling you can brush slightly with sauce and sprinkle heavily with dry rub. Allow the ribs to rest before serving and sprinkle them with rub one more time. Serve with as nice side of your favorite barbecue sauce.
_ Kent Whitaker is a culinary writer and cookbook author. He is the winner of the Emeril Live BBQ contest and winner of an American Authors Association Gold medal. Kent’s books are in bookstores nationwide and are available online. Kent lives in East Ridge, Tennessee. Visit him online at www.thedeckchef.com)
