BBQ Smokehouse Dinner: Memphis-Style Dry Rubbed Pork Ribs

Allergens

Gluten (contains gluten from BBQ sauce)

Ingredients

• 4 pounds pork spare ribs, cut into single rib portions 1/2 cup light brown sugar 1/4 cup paprika 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon black pepper 2 teaspoons cayenne pepper 2 teaspoons dried mustard 2 teaspoons salt 1 teaspoon ground coriander 1 teaspoon ground ginger 1/2 teaspoon ground cumin 1/2 teaspoon ground red pepper flakes 2 cups applewood smokehouse BBQ sauce

Instructions

1. In a small bowl, mix together the brown sugar, paprika, garlic powder, onion powder, black pepper, cayenne pepper, dried mustard, salt, coriander, ginger, ground cumin, and red pepper flakes to create a dry rub mixture.
2. Pat the ribs dry with paper towels and remove any excess fat.
3. Coat each rib generously with the dry rub mixture, making sure to press it into the meat for maximum flavor absorption.
4. Preheat your grill or smoker to 250°F (120°C).
5. Place the ribs on the preheated grill or smoker, meat side up, and cook for 3 hours with the lid closed.
6. In a saucepan, warm the BBQ sauce over low heat.
7. After 3 hours of cooking, brush the ribs generously with the warmed BBQ sauce. Continue cooking for another 1 hour or until the internal temperature of the ribs reaches 190°F (88°C).
8. Remove the ribs from the grill and let them rest for 5 minutes before serving.

Chef’s Insight

Allow the spices and rub to marinate the meat for at least 30 minutes before cooking for an even deeper flavor.

Notes

For a spicier version, increase the amount of cayenne pepper in the rub.