Memphis-Style Dry Rub Ribs

March 30, 2026 Prep: 20min Cook: 300min 4 servings Medium
Memphis-Style Dry Rub Ribs

Memphis is known for its dry-rubbed ribs — no sauce needed. The complex spice rub forms a flavorful crust, and the low and slow cooking renders the fat until the meat practically falls off the bone.

Ingredients

  • 2 racks baby back ribs
  • 2 tablespoons paprika
  • 2 tablespoons brown sugar
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 1 teaspoon cayenne
  • 1 tablespoon kosher salt
  • Yellow mustard as binder
  • Apple cider vinegar spray
  • Hickory wood chunks

Nutrition Facts

450
Calories
30g
Protein
8g
Carbs
34g
Fat

Instructions

  1. 1
    Remove the membrane from the back of each rack of ribs by sliding a knife under it and pulling it off with a paper towel.
  2. 2
    Mix all spices together for the dry rub.
  3. 3
    Apply a thin coat of yellow mustard to the ribs, then season generously with the rub on both sides.
  4. 4
    Set smoker to 110°C (225°F) with hickory wood.
  5. 5
    Place ribs bone-side down on the grate. Smoke for 3 hours, spritzing with apple cider vinegar every 45 minutes.
  6. 6
    Wrap ribs tightly in foil with a splash of apple juice. Return to smoker for 2 hours.
  7. 7
    Unwrap and return to smoker for a final 30-60 minutes to firm up the bark.
  8. 8
    Let rest 10 minutes, then slice between the bones and serve.
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