Memphis Dry-Rub Ribs

If you think a rib is a rib is a rib, you are welcome to that opinion, but I don’t suggest sharing it with anyone who loves Memphis-style barbecue. Memphis is home to the blues, Graceland and a serious love of barbecue—especially barbecue ribs. What makes Memphis ribs unique is their bold, savory dry rub, which is full of essential spices like paprika, garlic powder and pepper. This recipe for Memphis dry-rub ribs comes from recipe creator Matthew Hass, who was inspired to recreate them at home after tasting them in Memphis.

This barbecue recipe is actually made in a slow cooker, so it’s super flexible regardless of the weather or your outdoor space. The spice rub includes brown sugar for sweetness and smoked paprika for a hint of the smoky flavor that would usually come from charcoal. True to the dry ribs popular in Memphis, these ribs are brushed with vinegar before they’re cooked and sprinkled with the dry rub before they’re served. They aren’t coated with sauce—and you won’t miss it! Load up your table with barbecue sides and enjoy a taste of Tennessee.

Ingredients for Memphis Dry-Rub Ribs

• White vinegar:  White vinegar is the best type of vinegar to use when you want sharp acidity and a clean, bright taste. It adds tang to the pork, and it won’t interfere with the spice rub.
• Pork baby back ribs: Baby back ribs are smaller than loin ribs, but you don’t want racks that are too small, or there won’t be much meat on the bones. Aim for two racks that weigh about 5 pounds total. If preparing the recipe in a slow cooker, you don’t have to pull off the thin membrane; it will become tender as the ribs cook.
• Dry rub: Memphis-style barbecue is known for its dry rubs, which can easily have more than a dozen ingredients. Here, the ribs are flavored with a combination of smoked paprika, brown sugar, salt, coarsely ground pepper, garlic powder, onion powder, ground cumin, ground mustard, dried thyme, dried oregano, celery salt and cayenne. It’s savory and slightly sweet, but not too fiery.

Directions

Step 1: Season the ribs

Combine the vinegar and water, and brush the mixture over the ribs. Pour the remaining vinegar mixture into a 6-quart slow cooker. Mix together the smoked paprika, brown sugar, salt, coarsely ground pepper, garlic powder, onion powder, ground cumin, ground mustard, dried thyme, dried oregano, celery salt and cayenne.

Editor’s Tip: Don’t assume that hard, lumpy brown sugar will smooth out when mixed with the other dry spices. Soften brown sugar first to make sure you don’t end up with lumps in your rub.

Step 2: Rub the ribs with spices and cut them into pieces

Sprinkle the ribs with half of the seasoning blend, and reserve the other half. Cut the ribs into serving-sized pieces, then transfer them to the slow cooker.

Editor’s Tip: Aim for sections with three to four ribs when cutting for a good serving size.

Step 3: Slow cook the ribs

Cook the ribs, covered, on low until they’re tender, five to six hours. Remove the ribs and skim the fat from the cooking juices. Using a clean brush, brush the ribs generously with skimmed cooking juices, then sprinkle them with the reserved seasoning mixture. Serve the ribs with the remaining juices.

Editor’s Tip: I like to judge if the ribs are ready by holding one end of the bone and gently twisting. You shouldn’t feel much resistance in the meat, but it also doesn’t need to cleanly pull off the bone—a pitmaster would argue that’s a sign that ribs are overcooked.

How to Grill Memphis Dry-Rub Ribs

If necessary, remove the thin membrane from the ribs and discard it. In a medium bowl, combine the vinegar and water, then brush it over the ribs. Mix together the smoked paprika, brown sugar, salt, coarsely ground pepper, garlic powder, onion powder, ground cumin, ground mustard, dried thyme, dried oregano, celery salt and cayenne. Sprinkle the ribs with two-thirds of the seasoning blend. Add the remaining third of the seasoning to the vinegar-and-water mixture.

Grill the ribs, covered, on an oiled rack over indirect medium heat for 40 minutes on each side. Baste them occasionally with the reserved spiced vinegar sauce. Move the ribs to direct, medium heat, and cook them until they’re tender, turning and basting them occasionally, 20 to 40 minutes longer.

Memphis Dry-Rub Ribs Variations

• Turn them into wet ribs: In Memphis, you’ll find dry and wet ribs. This recipe captures the dry rib style, which is lightly basted with vinegar and heavily rubbed with spices. To turn them into wet ribs, brush them with a tomato-based Memphis barbecue sauce before serving them. If you’re grilling the ribs, add the sauce during the last 20 to 30 minutes, letting it bake into the meat. For slow-cooker ribs, brush them with sauce and pop them under the broiler just until the sauce is no longer shiny.
• Add smoke: If you’re cooking the ribs in the slow cooker, add a few drops of liquid smoke to the water and vinegar to give them an outdoor smoker flavor. If you’re grilling them, sprinkle a handful of wood chips over the hot coals or use a smoker box while the ribs cook over indirect heat. Hickory and pecan are the best choices for authentic Memphis flavor.
• Try a different rub: Every pitmaster in Memphis has a slightly different spice rub, so feel free to adjust the ratios to make it your own. Paprika, oregano, sugar, salt and garlic are the most common inclusions, so I recommend keeping those. But if you want to skip the cumin and celery salt and add some chili powder, go for it! It’ll become your signature spice rub.

How to Store Memphis Dry-Rub Ribs

Wrap Memphis dry-rub ribs tightly or place them in a food storage container, cutting them to fit as needed, and refrigerate them for three to four days. Store extra cooking juices or sauce separately.

Can you freeze Memphis dry-rub ribs?

You can freeze Memphis dry-rub ribs, tightly wrapped, for two to three months. When freezing food, the best way to preserve the texture is to prevent air from getting in. If freezing the ribs on the bone, wrap them and then place them in a freezer-proof bag or container for two layers of protection. However, I prefer to pick the meat off the bones and pack it into a freezer-safe container or bag. It’s easier to reheat, and I’ve found it stays more tender. Either way, thaw the meat in the refrigerator before reheating it.

How do you reheat Memphis dry-rub ribs?

To reheat Memphis dry-rub ribs on the bone, heat them, covered, in a low-temperature oven (around 325℉) until they’re warmed through. You can spritz them with a bit of water if they seem dry, but the meat should let off enough natural steam to plump them up. If you picked the meat off the bone, quickly saute it in a drizzle of oil until it’s hot and lightly crispy around the edges.

Memphis Dry-Rub Ribs Tips

What should I serve with Memphis dry-rub ribs?

Make your whole meal a Memphis-style feast and serve the ribs with creamy Memphis coleslaw, baked beans and southern potato salad. To double down on the flavor of the spices on the ribs, try dry-rub french fries, which are dusted with spices instead of just salt. Wash it all down with some sweet tea or a cold beer.

Why are my Memphis dry-rub ribs tough and dry?

Dry or tough Memphis-style ribs are usually the result of under- or overcooking. You need to cook them long enough to break down the connective tissues in the tough meat, but not so long that all the marbling is rendered, which leaves only the dry, leathery meat. When you think the ribs are almost ready, press the meat between the bones and twist the end of a bone. The meat should feel soft with some give, and the bone should move easily without pulling cleanly off.

Can I make Memphis dry-rub ribs in the oven?

I’ve made plenty of fantastic racks of ribs in the oven, and the technique would work wonderfully for Memphis-style ribs. After brushing the ribs with vinegar and water, sprinkle them with half of the dry rub, then wrap them tightly in two layers of heavy-duty aluminum foil (no need to cut them into sections). Bake them at 300° until the meat is tender, about two hours. Unwrap them, transfer them to a rack set over a baking sheet, brush them with some of the cooking juices, and sprinkle them with the remaining spice rub.