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Crispy Memphis-Style Dry Rub Baby Back Ribs

Memphis-Style Dry Rub Baby Back Ribs - featured image
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A perfectly seasoned Memphis-style dry rub recipe for baby back ribs that delivers a crispy, crackly bark and tender meat without drowning in sauce. Ideal for quick, easy, and crowd-pleasing BBQ.

Ingredients

Scale
  • 2 racks baby back ribs (about 2 to 2.5 pounds / 900 to 1100 grams total)
  • 2 tablespoons smoked paprika
  • 1 tablespoon brown sugar
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1/2 teaspoon ground cumin (optional)
  • 1 tablespoon yellow mustard
  • 1 tablespoon vegetable oil or canola oil
  • Splash of apple cider vinegar (optional, for basting)

Instructions

  1. Remove the silver skin membrane from the back of the ribs using a sharp knife and paper towel to grip and pull it off. (5 minutes)
  2. Pat the ribs dry with paper towels and spread a thin layer of yellow mustard on both sides. (2 minutes)
  3. Mix smoked paprika, brown sugar, kosher salt, black pepper, garlic powder, onion powder, cayenne pepper, and cumin (if using) in a small bowl until well blended. (3 minutes)
  4. Lightly brush the ribs with vegetable oil, then generously sprinkle the dry rub on both sides, pressing gently to adhere. (5 minutes)
  5. Let the rubbed ribs rest at room temperature for 30 minutes to allow flavors to penetrate. (30 minutes) Alternatively, wrap and refrigerate overnight for prep ahead.
  6. Preheat oven or smoker to 275°F (135°C). If using a smoker, add hickory or apple wood chips. (10-15 minutes)
  7. Place ribs bone side down on a wire rack inside a rimmed baking sheet to allow air circulation. (2 minutes)
  8. Cover ribs loosely with foil and cook low and slow for 1 hour and 30 minutes. (1 hour 30 minutes)
  9. Remove foil, increase heat to 425°F (220°C), and cook uncovered for 20-25 minutes to crisp and caramelize the rub. Brush ribs halfway through with apple cider vinegar if desired. (20-25 minutes)
  10. Let ribs rest for 10 minutes before slicing and serving. (10 minutes)

Notes

Remove the membrane for tender ribs. Let the dry rub rest on ribs for at least 30 minutes or overnight for best flavor. Use a wire rack to ensure crispiness. Watch the sugar during high heat to avoid burning. Rest ribs after cooking to redistribute juices. For smokier flavor in oven, add liquid smoke sparingly. Adjust cayenne pepper to control spice level.

Nutrition

Keywords: Memphis ribs, dry rub ribs, baby back ribs, crispy ribs, BBQ ribs, smoked ribs, easy ribs recipe, backyard cookout, low and slow cooking

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