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Flavorful Memphis-Style Dry Rub Baby Back Ribs Recipe Easy and Perfect for Grilling

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This recipe delivers tender, smoky Memphis-style baby back ribs with a perfectly balanced dry rub, ideal for grilling or oven baking. It offers a crispy crust and juicy meat without the mess of sticky sauces.

Ingredients

Scale
  • 2 racks baby back ribs (about 2–2.5 pounds / 900–1150 grams), trimmed of excess fat and membrane removed
  • 1/4 cup brown sugar (50 grams)
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper (optional)
  • 2 teaspoons kosher salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon mustard powder
  • 1 tablespoon olive oil or neutral oil

Instructions

  1. Remove the thin membrane from the back of the ribs for tenderness by slipping a butter knife under the membrane and pulling it off with a paper towel for grip.
  2. In a mixing bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, dried oregano, dried thyme, mustard powder, and cayenne pepper. Stir until evenly blended.
  3. Lightly brush or rub the ribs with olive oil to help the rub stick. Then sprinkle the dry rub generously on all sides, pressing it gently into the meat to form a good crust.
  4. Optional: Let the ribs sit at room temperature for about 30 minutes to absorb the flavors.
  5. Preheat the grill for indirect heat at medium-low, aiming for about 275°F (135°C). For charcoal grills, bank the coals to one side; for gas grills, turn on one burner and leave the other off.
  6. Place ribs bone side down on the cooler side of the grill (indirect heat). Close the lid and cook low and slow for 2 to 2.5 hours. Every 30 minutes, check and rotate the ribs for even cooking. Spritz with apple juice or water if ribs start drying out.
  7. Check for doneness when the meat pulls back from the bones about 1/4 inch (6 mm) and a meat thermometer reads around 195°F (90°C). Alternatively, perform the bend test: ribs should bend easily and crack slightly.
  8. Remove ribs from the grill and let them rest wrapped loosely in foil for 10 minutes to redistribute juices.
  9. Slice between the bones and serve warm with classic sides like coleslaw, baked beans, or cornbread.

Notes

Remove the membrane before seasoning to ensure tenderness. Cook ribs low and slow over indirect heat to avoid drying out. Spritz with apple juice or water every 30-40 minutes to keep moist. Use the bend test or thermometer to check doneness. Rest ribs after cooking for juicy meat. Oven baking is a good alternative if no grill is available.

Nutrition

Keywords: Memphis ribs, dry rub ribs, baby back ribs, barbecue ribs, grilled ribs, smoky ribs, easy ribs recipe, dry rub barbecue, summer grilling

Find it online: https://shimmersnack.com/flavorful-memphis-style-dry-rub-baby-back-ribs-recipe-easy-and-perfect-for-grilling/