Copycat Memphis-Style Dry Rubbed BBQ Baby Back Ribs

Allergens

Gluten, Soy (BBQ sauce may contain soy)

Ingredients

• 1. 4 lbs baby back pork ribs 2. 1/4 cup paprika 3. 2 tbsp brown sugar 4. 2 tbsp garlic powder 5. 2 tbsp onion powder 6. 1 tbsp chili powder 7. 1 tbsp ground cumin 8. 1 tsp cayenne pepper (optional) 9. 2 tsp black pepper 10. 1 tbsp kosher salt 11. 1/4 cup apple cider vinegar 12. 1/2 cup BBQ sauce of your choice

Instructions

1. In a small bowl, mix together paprika, brown sugar, garlic powder, onion powder, chili powder, ground cumin, cayenne pepper (if using), black pepper, and kosher salt to create the dry rub.
2. Remove the membrane from the back of the ribs by sliding a butter knife under it and peeling it off. Pat the ribs dry with paper towels.
3. Apply apple cider vinegar evenly over both sides of the ribs, then sprinkle the dry rub mixture generously onto both sides of the ribs, pressing the seasoning into the meat.
4. Preheat your grill to medium high heat (about 350°F) and place the ribs bone side down on the grill grates. Cook with the lid closed for 1 hour and 30 minutes, turning every 30 minutes and reapplying rub as needed.
5. In the last 20 minutes of cooking, baste the ribs with your favorite BBQ sauce every few minutes to create a glossy finish. Remove from heat when tender and juicy.

Chef’s Insight

1. Use a meat thermometer to ensure the ribs are cooked to your desired level of doneness (internal temperature should reach at least 190°F).

Notes

1. For a true copycat experience, use a dry rub and BBQ sauce that are similar to those used by the famous restaurant.