Prepare to embark on a flavor journey that will transform your backyard barbecue into a legendary culinary experience! These Memphis Dry Rub Baby Back Ribs are not just a meal; they're a taste sensation that combines the perfect balance of sweet, spicy, and smoky flavors that will have your guests begging for your secret recipe. Whether you're a seasoned pitmaster or a weekend grilling enthusiast, this foolproof method will guarantee ribs so tender they'll practically fall off the bone, creating a dining memory that will be talked about for years to come.
Prep Time: 10 mins
Cook Time: 3 hrs
Total Time: 3 hrs 10 mins
Cuisine: American
Serves: 4 servings
Ingredients
- baby back ribs
- brown sugar
- paprika
- black pepper
- salt
- cayenne pepper
Instructions
- Remove the membrane from the back of the ribs by sliding a knife under the thin membrane and peeling it off completely using a paper towel for grip.
- In a mixing bowl, combine brown sugar, paprika, black pepper, salt, and cayenne pepper to create the dry rub. Mix thoroughly to ensure even distribution of spices.
- Pat the ribs dry with paper towels to remove excess moisture, which helps the dry rub adhere better.
- Generously coat both sides of the ribs with the dry rub mixture, massaging the spices into the meat to create a thick, even layer.
- Preheat the oven to 275°F (135°C) or prepare a smoker at the same temperature.
- Wrap the seasoned ribs tightly in aluminum foil, creating a sealed packet to help retain moisture during cooking.
- Place the wrapped ribs on a baking sheet or in the smoker, bone-side down, and cook for approximately
- 5 to 3 hours until the meat is tender and begins to pull away from the bones.
- Optional: For a crispy exterior, unwrap the ribs and place them under the broiler for 3-5 minutes or finish on a grill to create a slight char.
- Remove from heat and let the ribs rest for 10-15 minutes before cutting between the bones and serving.
Tips
- Membrane Removal is Key: Always remove the tough membrane from the back of the ribs to ensure maximum flavor absorption and tenderness.
- Dry Rub Technique: Don't be shy with the spice mixture! Massage the dry rub thoroughly into the meat, creating a thick, even coating that will develop a delicious crust during cooking.
- Low and Slow is the Way to Go: Cooking at a low temperature (275°F) for an extended period ensures the ribs become incredibly tender without drying out.
- Moisture is Your Friend: Wrapping the ribs in foil helps retain moisture and creates a steaming effect that breaks down tough connective tissues.
- Resting is Crucial: Allow the ribs to rest for 10-15 minutes after cooking. This helps redistribute the juices and makes the meat even more tender.
- Optional Finishing Touch: For those who love a bit of char, don't skip the final broiling or grilling step to create a slightly crispy exterior that adds incredible texture. Pro Tip: For an extra flavor boost, consider letting the dry-rubbed ribs sit in the refrigerator for 2-4 hours before cooking to allow the spices to penetrate the meat fully.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 12g
Protein: 36g
Fat: 28g
Saturated Fat: 10g
Cholesterol: 120mg
