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Flavorful Memphis Dry Rub Spare Ribs Recipe Easy No Sauce Needed

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This recipe features tender, smoky Memphis-style spare ribs with a bold dry rub that eliminates the need for sauce. Perfect for backyard cookouts, these ribs deliver a sweet, smoky, and slightly spicy flavor with a crispy bark.

Ingredients

Scale
  • 2 to 3 pounds spare ribs, trimmed of excess fat
  • 1/4 cup brown sugar, packed (dark brown sugar preferred)
  • 2 tablespoons smoked paprika
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper (optional)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 tablespoon olive oil

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. Pat the ribs dry with paper towels, then brush both sides lightly with olive oil.
  2. In a bowl, combine brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, cayenne pepper, oregano, and thyme. Stir well to blend all the flavors evenly.
  3. Generously sprinkle the dry rub over both sides of the ribs. Press the rub into the meat to make sure it sticks. Let the ribs rest at room temperature for about 15 minutes to absorb the flavors.
  4. Preheat your smoker or grill for indirect heat, aiming for a steady 225°F to 250°F. Add wood chips like hickory or applewood for authentic smoky notes.
  5. Place ribs bone-side down on the grill grates away from direct heat. Close the lid and smoke for about 3 hours. Every hour, check to maintain temperature and add wood chips if needed. Spritz with apple juice or water if ribs start looking dry.
  6. Wrap ribs tightly in aluminum foil with a splash of apple juice inside to create steam. Return to the smoker or grill and cook for another hour.
  7. Remove ribs from foil and place directly on the grill for 10 minutes to firm up the bark. Avoid flipping too much. Let the ribs rest before slicing between the bones.

Notes

Remove the membrane for tender ribs. Maintain low and steady heat (225°F to 250°F). Spritz ribs with apple juice or water if they start drying out. Wrapping in foil during the last hour steams ribs for tenderness. Rest ribs before slicing to keep juices. Oven baking option: bake wrapped in foil at 275°F for 2.5 to 3 hours, then broil uncovered to crisp edges.

Nutrition

Keywords: Memphis ribs, dry rub ribs, spare ribs recipe, barbecue ribs, smoky ribs, no sauce ribs, easy ribs recipe, backyard barbecue

Find it online: https://shimmersnack.com/flavorful-memphis-dry-rub-spare-ribs-recipe-easy-no-sauce-needed/