Memphis Dry Rub Ribs

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This recipe appeared in A Smoldering Fire in our Fall 2024 issue.

Memphis Dry Rub Ribs

No glazes or sauces here, it’s all about the rub and that old hickory smoke.

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Course Main

Ingredients

Ribs

2 racks St. Louis ribs

Wet Mop

9 Tbsp smoked paprika
9 Tbsp kosher salt
3 Tbsp black pepper
6 Tbsp granulated brown sugar
6 tsp garlic powder
6 tsp onion powder
3 tsp oregano
3 tsp celery seed
3 tsp mustard powder
2 Tbsp coriander
1 tsp cardamom
1 tsp cumin
2 tsp vinegar powder

Rub mix

1/4 cup honey
2 cups cider vinegar
2 Tbsp red pepper flakes

Instructions

Make the rub mix

Combine all ingredients thoroughly then place in airtight container

For the ribs

Peel two racks St. Louis ribs. Coat with rub mix and let sit overnight.
The next day, combine the wet mop ingredients in a bowl.
Cook the ribs in a smoker or low oven—250F—for three hours until tender. Brush with wet mop occasionally.

Tagged: Fall 2024