Memphis-Style Dry Rub Ribs
In short: Pork spareribs coated in a paprika and brown sugar rub, cooked slowly until the meat pulls cleanly from the bone, with a sticky, spiced crust. It takes about 3 h 55 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 3 h 30 min
- Resting
- 30 min
- Total
- 3 h 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 680 kcal
Memphis ribs are famous for the dry rub: a blend of paprika, brown sugar, garlic, onion and pepper pressed onto the meat before a long, gentle cook. Sauce, if any, comes on the side. This oven method gets close to the smokehouse result, with a low bake in foil to make the meat tender and a hot finish to set the crust. The ribs are done when the meat has pulled back from the bones and bends easily when lifted.
Instructions
- Heat the oven to 150°C (300°F). Pat the ribs dry. On the bone side, lift a corner of the thin membrane with a knife, grip it with a paper towel and pull it off in one piece.
- Smear a thin layer of mustard over both sides of each rack. Mix the rub ingredients and coat the ribs generously on all sides, pressing it in. Rest for 30 minutes at room temperature, or overnight in the refrigerator.
- Set the ribs meat side up on a rack over a foil-lined baking sheet. Bake uncovered for 1 hour, until the rub has set.
- Stir the vinegar and apple juice together and spritz the ribs. Wrap each rack tightly in foil with 2 tablespoons of the vinegar mixture and return to the oven for 1 1/2 to 2 hours, until a toothpick slides easily between the bones.
- Unwrap the ribs and raise the oven to 220°C (425°F). Bake for 10 to 15 minutes more, until the surface dries and forms a crust.
- Rest for 10 minutes, then cut between the bones. Serve with sauce on the side if you like.
Tips
- Removing the membrane lets the rub reach the meat and makes the ribs more tender, so do not skip it.
- On a smoker, cook at 120°C (250°F) with hickory or cherry wood for 5 to 6 hours, wrapping the ribs after about 3 hours.
Questions and answers
What is the difference between wet and dry ribs?
Dry ribs are coated only in a spice rub, with sauce served on the side. Wet ribs are brushed with sauce during or after cooking.
How do I know when ribs are done?
The meat pulls back from the ends of the bones, and when you lift the rack in the middle it bends and the surface starts to crack. A thermometer reads 90 to 95°C (195 to 205°F) between the bones.
Can I make ribs ahead of time?
Yes. Cook them through the foil stage up to 2 days ahead and refrigerate them wrapped. Reheat in the foil at 150°C (300°F), then finish with the hot step.
How long does it take to make Memphis-Style Dry Rub Ribs?
About 3 h 55 min in total: 25 min of preparation and 3 h 30 min of cooking.
How many calories are in Memphis-Style Dry Rub Ribs?
About 680 kcal per serving, with 52 g of protein, 19 g of carbohydrates and 44 g of fat. These values are estimates.
Nutrition per serving
| Calories | 680 kcal |
|---|---|
| Protein | 52 g |
| Carbohydrates | 19 g |
| Fat | 44 g |
| Fiber | 2 g |
| Sugar | 14 g |
| Sodium | 1900 mg |
Estimated values, calculated from the ingredients.
