šSmoker BBQ
Memphis Dry-Rub Pork Ribs
The Rendezvous style: pork ribs finished dry, with a paprika-forward rub and no sauce in sight.
30 min
Prep
5 hr
Cook
Medium
Difficulty
11
Ingredients
6
Steps
Ingredients
Servings
- 1 rack baby back pork ribs
- 2 tbsp paprika
- 1 tbsp brown sugar
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp garlic granules
- 1 tsp onion granules
- Ā½ tsp cayenne pepper
- 1 tsp dried oregano
- 2 tbsp cider vinegar + 2 tbsp water, in a spritz bottle
- Hickory wood
Method
- 1
Remove the membrane from the bone side of the ribs and pat dry.
- 2
Combine all the rub ingredients. Apply two-thirds to the ribs, reserving the rest.
- 3
Smoke at 120Ā°C (250Ā°F) over hickory, bone-side down.
- 4
Spritz with the vinegar-water every after the first hour.
- 5
Cook until the meat has pulled back from the bones and a toothpick slides between them easily ā about 4ā.
- 6
Dust with the reserved dry rub just before serving ā no sauce.
Notes
- Memphis ribs are served 'dry'. Offer extra rub at the table.
- The bend test: lift one end with tongs ā the rack should crack on the surface but not break.