Memphis Dry Rub Ribs (Steven Raichlen)

The scent of grilling ribs has always been synonymous with summer for me. Growing up, my grandfather, a proud Tennessean, would spend hours tending to his smoker, the air thick with hickory smoke and the promise of fall-off-the-bone ribs. While he never shared his exact recipe (some secrets die with the cook!), the flavors of sweet paprika, a hint of heat, and that unforgettable vinegary tang always transported me back to those lazy summer afternoons. This recipe from Steven Raichlen captures the essence of those memories, bringing that authentic Memphis flavor to my own backyard.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes
• Servings: 4
• Dietary Type: Gluten-Free (naturally)

Ingredients

For the Memphis Dry Rub:

• 3 tablespoons sweet paprika
• 3 tablespoons pure chile powder
• 1 tablespoon salt
• 2 teaspoons fresh ground black pepper
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons dried thyme
• 2 teaspoons dried oregano
• 2 teaspoons yellow mustard seeds
• 1 teaspoon ground coriander
• 1 teaspoon celery seed
• 1 teaspoon cayenne pepper

For the Mop Sauce:

• 1 cup distilled white vinegar
• 1 tablespoon salt
• 2 tablespoons Memphis Dry Rub (from above)

For the Ribs:

• 4 slabs baby back ribs (6-8 lb.)
• Salt
• Fresh ground black pepper

Equipment Needed

• Small mixing bowls
• Whisk
• Barbecue mop or basting brush
• Grill (preferably charcoal)
• Platter or cutting board

Instructions

1. Make the Rub: In a medium bowl, combine the sweet paprika, chile powder, salt, black pepper, garlic powder, onion powder, dried thyme, dried oregano, yellow mustard seeds, ground coriander, celery seed, and cayenne pepper. Stir vigorously until all ingredients are evenly distributed.
2. Storage: Transfer the Memphis Dry Rub to an airtight container. Store in a cool, dark, and dry place away from heat and light. The rub will keep for up to 6 months.
3. Make the Mop Sauce: In a separate bowl, whisk together the distilled white vinegar, salt, and 2 tablespoons of the Memphis Dry Rub. Add 1 cup of water and whisk until the salt dissolves completely. Set aside.
4. Prepare the Ribs: Turn each slab of baby back ribs bone-side up. Locate the thin, papery membrane on the back of each rack. Using a butter knife, gently lift a corner of the membrane and grip it with a paper towel. Pull the membrane away from the ribs. This can be a bit tricky, but removing the membrane allows the rub and smoke to penetrate the meat more effectively. Discard the membrane.
5. Season the Ribs: Generously season both sides of the ribs with salt and fresh ground black pepper.
6. Prepare the Grill: Set up your grill for direct grilling. If using a charcoal grill, arrange the coals for medium heat. The ideal temperature is around 300-350°F (150-175°C).
7. Grill the Ribs (Bone-Side Down): Once the grill is preheated, brush the grill grate clean. Place the ribs on the hot grate, bone-side down. Grill until that side is sizzling and golden brown, approximately 35 minutes. The ribs should be getting some nice color.
8. Grill the Ribs (Meat-Side Down): Turn the ribs and grill meat-side down until that side is also sizzling and golden brown, about 25 minutes longer. The internal temperature of the ribs should reach around 190-203°F (88-95°C) for optimal tenderness.
9. Check for Doneness: The ribs are fully cooked when they are nicely browned and tender enough to pull apart easily with your fingers. You can also insert a toothpick between the bones; it should slide in with very little resistance.
10. Manage Flare-Ups: The fat dripping from the ribs may cause flare-ups. If this happens, move the ribs to another spot on the grate away from the direct flames. You can also spritz the flames with water if needed.
11. Mop the Ribs: Transfer the grilled ribs to a platter or cutting board. Generously brush or mop the ribs on both sides with the mop sauce. Ensure every nook and cranny is coated with the tangy sauce.
12. Apply the Rub: Thickly sprinkle the meat side of the ribs with the remaining Memphis Dry Rub to form a crust. Steven Raichlen suggests a crust about 1/8 inch thick, but you can adjust the amount of rub to your personal preference. Some people love a heavy dose of spice, while others prefer a more subtle flavor.
13. Serve: Serve the ribs as whole racks, cut the racks into pieces, or carve them into individual ribs. You can also serve any remaining rub on the side for those who want an extra kick.

Expert Tips & Tricks

• Adjust the Heat: The amount of cayenne pepper in the rub can be adjusted to control the level of heat. For a milder rub, reduce the amount of cayenne. For a spicier rub, add a pinch or two more.
• Smoke Infusion: For a more pronounced smoky flavor, add wood chips (hickory or applewood work well) to your charcoal grill. Soak the wood chips in water for about 30 minutes before adding them to the coals.
• Oven Method: If you don’t have a grill, you can cook the ribs in the oven. Preheat your oven to 300°F (150°C). Place the seasoned ribs on a baking sheet lined with foil. Cover the baking sheet tightly with foil and bake for 2-3 hours, or until the ribs are tender. Remove the foil and brush with mop sauce. Sprinkle with rub and broil for a few minutes to set the crust.
• Resting: Let the ribs rest for about 10 minutes after grilling before cutting them. This allows the juices to redistribute, resulting in more tender and flavorful ribs.

Serving & Storage Suggestions

Serve the Memphis Dry Rub Ribs hot off the grill, ideally with classic Southern sides like coleslaw, potato salad, baked beans, or corn on the cob. For a truly authentic experience, serve with a side of white bread for soaking up the delicious sauces.

Leftover ribs can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, wrap the ribs in foil and bake in a preheated oven at 300°F (150°C) for about 15-20 minutes, or until heated through. You can also microwave them, but they may become slightly tougher. For longer storage, the ribs can be frozen for up to 2-3 months. Wrap them tightly in freezer-safe wrap or place them in a freezer bag before freezing. Thaw the ribs in the refrigerator overnight before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	750 kcal	38%
Total Fat	50g	77%
Saturated Fat	20g	100%
Cholesterol	200mg	67%
Sodium	2500mg	104%
Total Carbohydrate	15g	5%
Dietary Fiber	5g	20%
Sugars	5g	–
Protein	60g	120%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Spice Level: As mentioned before, adjust the amount of cayenne pepper to control the heat level. You can also add a pinch of smoked paprika for a deeper smoky flavor.
• Sweetness: If you prefer a sweeter rub, add a tablespoon or two of brown sugar to the mix.
• Type of Ribs: While this recipe is designed for baby back ribs, you can also use spare ribs or country-style ribs. Adjust the cooking time accordingly, as spare ribs and country-style ribs typically require longer cooking times.
• Vinegar Variation: Experiment with different types of vinegar in the mop sauce. Apple cider vinegar or red wine vinegar can add a unique twist to the flavor.
• Mustard Variation: Adding a tablespoon of yellow mustard to the mop sauce can add a nice tang.

FAQs (Frequently Asked Questions)

Q: Can I make the dry rub ahead of time?
A: Absolutely! In fact, making the dry rub ahead of time allows the flavors to meld together, resulting in a more complex and delicious rub. Store it in an airtight container for up to 6 months.

Q: How do I know when the ribs are done?
A: The ribs are done when they are nicely browned and tender enough to pull apart easily with your fingers. You can also insert a toothpick between the bones; it should slide in with very little resistance. The internal temperature should reach around 190-203°F (88-95°C).

Q: Can I use a gas grill instead of a charcoal grill?
A: Yes, you can use a gas grill, but charcoal typically provides a more authentic smoky flavor. If using a gas grill, preheat it to medium heat and follow the same cooking instructions.

Q: What’s the best way to reheat leftover ribs?
A: The best way to reheat leftover ribs is to wrap them in foil and bake them in a preheated oven at 300°F (150°C) for about 15-20 minutes, or until heated through. This helps to prevent them from drying out.

Q: Can I freeze the ribs after cooking?
A: Yes, you can freeze the ribs after cooking. Wrap them tightly in freezer-safe wrap or place them in a freezer bag before freezing. Thaw the ribs in the refrigerator overnight before reheating.

Final Thoughts

These Memphis Dry Rub Ribs are more than just a meal; they’re an experience. The combination of the sweet and savory rub, the tangy mop sauce, and the smoky flavor from the grill creates a symphony of flavors that will transport you to the heart of Memphis barbecue. Don’t be afraid to experiment with the rub and sauce to create your own signature flavor profile. Fire up your grill, gather your friends and family, and get ready to enjoy some truly unforgettable ribs. I encourage you to try this recipe, share your feedback, and pair it with your favorite Southern sides for a complete and satisfying meal. Enjoy!