Tailgate Game Day Dinner: Copycat Memphis Dry Rubbed Ribs

Allergens

Soy (if using a soy-based barbecue sauce), Wheat (if using a wheat-based barbecue sauce)

Ingredients

• 2 racks pork back ribs (about 3 pounds each)
• 1/4 cup paprika
• 1/4 cup dark brown sugar
• 1 tablespoon ground cumin
• 2 teaspoons kosher salt
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons dried oregano
• 1 teaspoon black pepper
• 1 teaspoon ground cayenne pepper
• 1/2 teaspoon dry mustard
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground white pepper
• Your favorite barbecue sauce, for serving (optional)

Instructions

1. In a small bowl, whisk together paprika, brown sugar, cumin, kosher salt, garlic powder, onion powder, oregano, black pepper, cayenne pepper, mustard, coriander, and ground white pepper. Set aside.
2. Remove the membrane from the back of each rack of ribs by lifting it with a paper towel and gently pulling it off. Trim any excess fat, if desired.
3. Rub each rack of ribs generously with the dry rub mixture, massaging it into the meat. Wrap each rack individually in aluminum foil, ensuring they're tightly sealed. Refrigerate for at least 4 hours or up to overnight.
4. Preheat your grill to medium high heat (about 350°F). Remove ribs from the refrigerator and unwrap them. Place ribs on the heated grill grates, bone side down. Grill with the lid closed for 1 hour, turning every 20 minutes and basting occasionally with your favorite barbecue sauce if desired.
5. Turn the ribs bone side up and continue to cook, basting as desired, until the ribs are tender and reaching an internal temperature of 190°F, about another 30 minutes to 1 hour.
6. Remove from grill and let rest for 5 minutes before cutting into individual ribs. Serve with your favorite barbecue sauce on the side.

Chef’s Insight

Cooking the ribs low and slow is key to achieving tender, juicy meat that falls off the bone.

Notes

Be sure to use high-quality spices and ribs for the best results. Cooking times may vary depending on your grill or oven.