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Crispy Memphis-Style Dry Rub Baby Back Ribs Recipe Easy Perfect BBQ

Memphis-Style Dry Rub Baby Back Ribs - featured image
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This recipe delivers tender baby back ribs with a crispy, flavorful Memphis-style dry rub crust, perfect for summer cookouts and backyard BBQs.

Ingredients

Scale
  • 2 racks baby back ribs (about 2.5 to 3 pounds each), membrane removed
  • 1/4 cup packed brown sugar
  • 2 tablespoons smoked paprika
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1/2 teaspoon mustard powder
  • 1 tablespoon olive oil
  • 1/4 cup apple cider vinegar

Instructions

  1. Remove the membrane from the back of the ribs by sliding a butter knife under it and pulling it off with a paper towel for grip. Rinse and pat dry.
  2. In a small bowl, combine brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, cayenne pepper, and mustard powder. Stir well.
  3. Lightly coat both sides of the ribs with olive oil. Generously sprinkle the dry rub over all sides, pressing it in gently to create a thick, even layer.
  4. Optional: Wrap ribs in plastic wrap and refrigerate for at least 30 minutes or overnight for deeper flavor.
  5. Set up smoker or grill for indirect heat at about 225°F (107°C). Add wood chips (hickory or applewood) for smoke.
  6. Place ribs bone side down on the smoker grate. Smoke for about 3 hours, basting lightly with apple cider vinegar every hour.
  7. Wrap ribs tightly in aluminum foil with a splash of apple cider vinegar inside. Return to smoker or grill and cook for another 1.5 hours.
  8. Remove ribs from foil and place on a wire rack over a baking sheet. Broil or grill at high heat for 10-15 minutes until the dry rub forms a crispy crust. Watch closely.
  9. Let ribs rest for 10 minutes before slicing between the bones and serving.

Notes

If ribs are not tender after foil stage, wrap again and cook another 30 minutes at low heat. Do not skip the broil step to achieve the crispy bark. For no smoker, use indirect heat on grill with wood chips or bake wrapped in foil at 275°F for 2.5 hours then broil.

Nutrition

Keywords: Memphis ribs, dry rub ribs, baby back ribs, BBQ ribs, smoked ribs, crispy ribs, summer cookout, barbecue recipe

Find it online: https://milaspoon.com/crispy-memphis-style-dry-rub-baby-back-ribs-recipe-easy-perfect-bbq/