Best Authentic Memphis-Style Dry Ribs Recipe
Dive into the world of Memphis barbecue with these mouthwatering dry ribs. Cooked over hot charcoal, basted with a zesty vinegar mop, and coated with a flavorful spice rub, these ribs deliver a perfect balance of tang, sweetness, and heat. Despite their name, these ‘dry’ ribs are anything but – they’re juicy, tender, and packed with bold flavors that’ll have you licking your fingers!
This recipe pays homage to the iconic Memphis style, pioneered by Charlie Vergos at The Rendezvous. We’re blending traditional Greek elements with Cajun spices for a unique twist on a classic. Get ready to impress your guests with ribs that are a delicious departure from your typical barbecue fare.
Ingredients
For the Dry Rub:
- 1/2 cup paprika
- 1/3 cup dark brown sugar
- 1/4 cup kosher salt
- 2 tablespoons granulated garlic
- 1 tablespoon celery salt
- 1 tablespoon chili powder
- 1 tablespoon freshly ground black pepper
- 2 teaspoons onion powder
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- 2 teaspoons mustard powder
- 1 teaspoon celery seed
- 1/2 teaspoon cayenne pepper
For the Mop:
- 1/2 cup distilled white vinegar
- 1/2 cup water
- 1/4 cup dry rub
For the Ribs:
- 2 racks baby back ribs or St. Louis-cut spare ribs
Directions
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Prepare the Dry Rub
In a mixing bowl, combine paprika, dark brown sugar, kosher salt, granulated garlic, celery salt, chili powder, black pepper, onion powder, dried thyme, dried oregano, mustard powder, celery seed, and cayenne pepper. Mix thoroughly to ensure all spices are evenly distributed.
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Create the Mop
In a separate bowl, whisk together vinegar, water, and 1/4 cup of the dry rub you just made. Set this mixture aside – you’ll be using it to baste your ribs as they cook.
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Fire Up the Grill
Prepare your smoker or grill for cooking at 325°F (165°C). If you’re using a vertical water smoker like the Weber Smokey Mountain, remove the water pan and place the ribs on the top rack. For a standard grill or offset smoker, set it up for indirect heat cooking.
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Cook and Mop
Place your ribs on the grill and let the magic begin! Cook until the ribs have a slight bend when lifted from one end. This usually takes about 1 1/2 hours for baby backs and 2 hours for St. Louis-cut ribs. Every 15-20 minutes, generously brush the ribs with your prepared mop sauce. This frequent basting is key to developing that signature tangy flavor.
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The Grand Finale
Once your ribs are perfectly cooked, transfer them to a cutting board. Give them one last brush with the mop sauce, then liberally coat them with the remaining dry rub. Let them rest for 5 minutes to allow the flavors to meld and the juices to redistribute.
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Serve and Enjoy
Slice your ribs and serve them immediately. Watch as your guests’ eyes light up at the sight (and smell) of these uniquely delicious Memphis-style dry ribs!
Notes
For the best results, these ribs should be cooked a few feet directly over charcoal. This method allows the fat drippings to hit the hot coals, creating flavorful smoke that infuses the meat. If your grill or smoker setup doesn’t allow for this, don’t worry! You can still achieve great results by cooking the ribs over indirect heat. This alternative method will prevent the bottom of the ribs from burning while still allowing them to cook evenly and absorb plenty of smoky flavor.
Remember, the key to these ribs is the contrast between the tangy mop and the boldly flavored dry rub. Don’t be shy with either! The frequent basting and generous final coating of rub are what set these ribs apart from your standard barbecue fare.
Experimenting with the dry rub is encouraged. While this recipe aims to replicate the classic Memphis flavor profile, feel free to adjust the spices to your liking. You might try adding a bit more cayenne for extra heat, or increasing the brown sugar for a sweeter profile.
These ribs are best enjoyed fresh off the grill, but if you have leftovers, they can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, wrap the ribs in foil and warm them in a 300°F (150°C) oven until heated through.
Nutrition Facts | |
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Servings: 4 | |
Amount per serving | |
Calories | 636 |
% Daily Value* | |
Total Fat 39g | 49% |
Saturated Fat 13g | 67% |
Cholesterol 141mg | 47% |
Sodium 3905mg | 170% |
Total Carbohydrate 32g | 12% |
Dietary Fiber 5g | 19% |
Total Sugars 20g | |
Protein 41g | |
Vitamin C 1mg | 5% |
Calcium 168mg | 13% |
Iron 6mg | 31% |
Potassium 805mg | 17% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Low-carb,Carnivore