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Perfectly smoked Memphis dry rub ribs, tender and savory

Classic Memphis Dry Rub Ribs

Experience the true taste of Memphis with these tender, smoky dry rub ribs. Infused with a rich blend of spices and slow-smoked to perfection, this recipe delivers an unforgettable barbecue experience.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings 6 people
Calories 450 kcal

Equipment

  • Charcoal grill or smoker
  • Wood chunks
  • Sharp knife
  • Paper towels
  • Aluminum foil
  • Meat thermometer
  • Baking sheet
  • Plastic wrap
  • Medium bowl
  • Tongs

Ingredients
  

Pork Ribs

  • 2 racks St. Louis style pork ribs (approx. 2.5-3 lbs each)

For the Dry Rub

  • 1/2 cup packed light brown sugar
  • 1/4 cup smoked paprika
  • 2 tablespoons kosher salt
  • 2 tablespoons freshly ground black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dry mustard powder

Instructions
 

Prepare the Ribs

  • Remove the membrane from the back of each rib rack, then trim any excessive fat and pat the ribs dry with paper towels.

Mix the Dry Rub

  • Combine all dry rub ingredients in a medium bowl, mixing well and breaking up any clumps of brown sugar.

Apply the Dry Rub

  • Generously coat both sides of each rib rack with the dry rub, pressing it gently into the meat.

Allow to Marinate

  • Place seasoned ribs on a baking sheet, cover loosely, and refrigerate for at least 4 hours or overnight.

Preheat Smoker/Grill

  • Set up your smoker or charcoal grill for indirect cooking at 250°F (120°C) and add wood chunks for smoke.

Smoke the Ribs

  • Place ribs bone side down on indirect heat, close the lid, and smoke for about 3 hours at a consistent 250°F (120°C), replenishing wood chunks as needed.

Wrap (Optional for 3-2-1 Method)

  • For very tender ribs, remove after 3 hours, wrap each rack tightly in aluminum foil, optionally spritz with apple cider vinegar, and return to the smoker for 2 more hours.

Finish Smoking

  • If wrapped, unwrap and place ribs back on grates bone side down for the final hour of smoking to firm up the bark; if not wrapped, continue smoking for 2-3 hours until tender.

Check for Doneness

  • Ribs are done when very tender, the meat has pulled back from the bones (1/4 to 1/2 inch), and they bend significantly when lifted.

Rest and Serve

  • Remove ribs, tent loosely with foil, and rest for 15-20 minutes before slicing and serving to redistribute juices.

Notes

For an extra touch of flavor, consider using apple cider vinegar in a spray bottle to spritz the ribs every hour during smoking. This helps keep them moist and adds a subtle tang. Adjust cayenne pepper to your preferred spice level – a little goes a long way!