Memphis BBQ Pork Ribs

Allergens

None

Ingredients

• 2 racks baby back pork ribs
• 1 cup applewood smoked salt
• 1/4 cup paprika
• 2 tbsp brown sugar
• 2 tsp ground black pepper
• 1 tsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried mustard
• 1/2 tsp ground coriander

Instructions

1. Combine applewood smoked salt, paprika, brown sugar, black pepper, cayenne pepper, garlic powder, onion powder, dried mustard, and ground coriander in a small bowl. Mix well to combine.
2. Remove membrane from the back of each rack of ribs using a sharp knife or the edge of a spoon.
3. Generously apply a thin layer of the spice rub to both sides of the ribs, pressing gently to adhere.
4. Wrap each rack of ribs tightly in aluminum foil and place on a rimmed baking sheet. Bake at 250°F for 2 hours.
5. Increase oven temperature to 375°F. Unwrap the ribs and place them on a grill rack set over a foil lined rimmed baking sheet. Grill for 10 minutes per side, basting with your favorite BBQ sauce during the last 2 minutes of cooking.
6. Remove from the grill and let rest for 5 minutes before slicing into individual ribs.

Chef’s Insight

The slow-cooking method ensures the ribs are tender and flavorful, while the final grilling step adds a smoky char that takes this dish to new heights.

Notes

This recipe serves two, but can easily be doubled or tripled for a larger group.