Barbecued Dry Rub Ribs Memphis Style Recipes

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MEMPHIS-STYLE BARBECUE RIBS



Memphis-Style Barbecue Ribs image

Summertime is the season of barbecue... so it's time to learn how to make a barbecue classic. Even though ribs take time, they're well worth the effort, and these Memphis-Style Barbecue Ribs are PERFECT for any summer get-together. Seasoned with homemade barbecue dry rub, these ribs cook low and slow for hours. Finish this nod to the Memphis dry rib on the grill or in the broiler, and serve with traditional barbecue sides to complete the feast!

Provided by Erin Parker, The Speckled Palate

Categories     Entrees

Time 7h10m

Number Of Ingredients 3

10 lbs. baby back ribs (about 4-5 racks, depending on size)
10 tablespoons Memphis-style barbecue dry rub
1 ½ cups Barbecue Sauce

Steps:

  • Preheat oven to 275°F. Line a roasting pan or a baking sheet with aluminum foil, and set aside. (This may require more than one pan if you're making a lot of ribs.)
  • Rinse ribs and pat dry with paper towels, and remove any silver skin from the backs. (You should be able to remove this with your fingers.)
  • If you want, trim the ribs into 4-5 rib sections.
  • Season the ribs liberally with Memphis-style barbecue rub. You'll use about 1 tablespoon per pound.
  • Arrange the ribs on the roasting pan or prepared baking sheet(s), and cover with aluminum foil. Transfer to the preheated oven, and bake for 5 hours.
  • Once the ribs have baked for 5 hours, remove from the oven. Brush the ribs with ¾ cup barbecue sauce, then sprinkle with additional barbecue rub.
  • Transfer the pan(s) back into the oven, and cook uncovered for an additional 2 hours or until the ribs are tender. The meat will start pulling off the bones, and once it does, you'll know your ribs are almost ready!
  • When the second bake is done, remove from the oven.
  • Preheat the grill to 350°-400°F.
  • Turn off the burners on the side where the ribs will be finished, as the barbecue sauce will cause them to catch fire.
  • Baste the ribs with an additional ¾ cup of the barbecue sauce, and grill until sticky sweet and darkened. (About 10-15 minutes.)
  • Sprinkle with additional barbecue rub to finish, and enjoy!
  • Preheat the oven's broiler.
  • While the broiler is heating up, brush the ribs with an additional ¾ cup of the barbecue sauce.
  • When the broiler is screaming hot, transfer the ribs back into the oven, and broil for 8 minutes, or until the tops of the ribs are browned and sticky.
  • Remove from the oven, sprinkle with additional barbecue rub to finish, and enjoy!

Nutrition Facts : Calories 943 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 335 milligrams cholesterol, Protein 88 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 727 milligrams sodium, Sugar 14 grams sugar

MEMPHIS-STYLE DRY RIBS



Memphis-Style Dry Ribs image

Invented by a restaurant owner from Greece, Memphis dry ribs are bathed in vinegar while being grilled over smoky charcoal, then coated with an earthy, herbal rub once they're done cooking. Just don't let the name mislead you: There's nothing dry about these babies.

Provided by Joshua Bousel

Time 2h15m

Yield 4 servings

Number Of Ingredients 19

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
2 racks baby back ribs or St. Louis-cut spare ribs

Steps:

  • For the dry rub: Mix together paprika, dark brown sugar, kosher salt, granulated garlic, celery salt, chili powder, black pepper, onion powder, dried thyme, dried oregano, mustard powder, and celery seed in a small bowl.
  • To make the mop: Whisk together vinegar, water, and dry rub in a small bowl. Set aside.
  • Fire up smoker or grill to 325°F. If using a vertical water smoker, such as the Weber Smokey Mountain, place ribs on top rack with water pan removed. If using a grill or offset smoker, place ribs over indirect heat. Cook until ribs have a slight bend when lifted from one end, about 1 1/2 hours for baby backs and 2 hours for St. Louis-cut ribs, brushing liberally with mop every 15-20 minutes.
  • Transfer ribs to cutting board and brush with mop. Liberally coat ribs with rub and let rest for 5 minutes. Slice ribs and serve immediately.

DRY RUB RIBS- MEMPHIS (DAVE'S DINNERS)



Dry Rub Ribs- Memphis (Dave's Dinners) image

Provided by Dave Lieberman

Categories     main-dish

Time 2h15m

Yield about 15 ribs

Number Of Ingredients 9

2 pounds baby back ribs
1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
2 teaspoon paprika
1 teaspoon dry oregano
1 teaspoon sugar
1 teaspoon salt
25 grinds fresh black pepper
3 tablespoons vegetable oil

Steps:

  • Preheat over to 300 degrees F.
  • Mix the rub ingredients together well in a small bowl.
  • Remove the membrane from the bone side of the ribs, then rub the vegetable oil onto the ribs. Pour the rub over the ribs and work the rub fully and evenly into the ribs. Spread the ribs out evenly on a foil-lined baking sheet.
  • Bake until tender and juicy on the inside and crispy on the outside, about 2 to 2 1/2 hours.

MEMPHIS-STYLE DRY RIBS RECIPE



Memphis-Style Dry Ribs Recipe image

Invented by a restaurant owner from Greece, Memphis dry ribs are bathed in vinegar while being grilled over smoky charcoal, then coated with an earthy, herbal rub once they're done cooking. Just don't let the name mislead you: There's nothing dry about these babies.

Provided by Joshua Bousel

Categories     Entree     Mains

Yield 4

Number Of Ingredients 19

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
2 racks baby back ribs or St. Louis-cut spare ribs

Steps:

  • For the dry rub: Mix together paprika, dark brown sugar, kosher salt, granulated garlic, celery salt, chili powder, black pepper, onion powder, dried thyme, dried oregano, mustard powder, and celery seed in a small bowl.
  • To make the mop: Whisk together vinegar, water, and dry rub in a small bowl. Set aside.
  • Fire up smoker or grill to 325°F. If using a vertical water smoker, such as the Weber Smokey Mountain, place ribs on top rack with water pan removed. If using a grill or offset smoker, place ribs over indirect heat. Cook until ribs have a slight bend when lifted from one end, about 1 1/2 hours for baby backs and 2 hours for St. Louis-cut ribs, brushing liberally with mop every 15-20 minutes.
  • Transfer ribs to cutting board and brush with mop. Liberally coat ribs with rub and let rest for 5 minutes. Slice ribs and serve immediately.

Nutrition Facts : Calories 636 kcal, Carbohydrate 32 g, Cholesterol 141 mg, Fiber 5 g, Protein 41 g, SaturatedFat 13 g, Sodium 3905 mg, Sugar 20 g, Fat 39 g, ServingSize Serves 4, UnsaturatedFat 0 g

BEST MEMPHIS BBQ DRY RUB



Best Memphis BBQ Dry Rub image

This is the best Memphis-style BBQ dry rub; perfectly sweet, spicy and peppery.

Provided by Jordan VanderLaan

Categories     100+ Everyday Cooking Recipes

Time 10m

Yield 3

Number Of Ingredients 8

2 tablespoons brown sugar
2 tablespoons ground black pepper
2 tablespoons paprika
1 ½ tablespoons ground white pepper
1 ½ tablespoons red pepper flakes
1 ½ tablespoons salt
1 tablespoon chili powder
1 tablespoon garlic powder

Steps:

  • Whisk brown sugar, black pepper, paprika, white pepper, red pepper flakes, salt, chili powder, and garlic powder together in a bowl. Store in an airtight container.

Nutrition Facts : Calories 100.9 calories, Carbohydrate 22.7 g, Fat 2 g, Fiber 6.2 g, Protein 2.9 g, SaturatedFat 0.4 g, Sodium 3523.2 mg, Sugar 10.6 g

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