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A rack of dry-rubbed memphis style baby back ribs on a wooden cutting board on an outdoor picnic table, deep reddish-brown bark with visible spice rub crust, perfectly smoked pork, a sprinkle of ex...
Sarah Mitchell

Dry-Rubbed BBQ Baby Back Ribs (Memphis Style)

If you've only ever had saucy wet ribs, dry-rubbed Memphis-style ribs are going to change your world. No sticky sauce, no sweet glaze — just deeply seasoned pork with a crackling bark, smoky interior, and that unmistakable peppery-paprika-brown-sugar rub that sticks to your fingers and makes you want to lick them clean.
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Prep Time 30 minutes
Cook Time 4 hours 30 minutes
Total Time 5 hours
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Ribs
  • 2 racks baby back ribs (about 2 pounds each), membrane removed
  • 2 tablespoons yellow mustard (binder — won't taste it)
For the Memphis Dry Rub
  • 1/4 cup paprika
  • 3 tablespoons brown sugar, packed
  • 2 tablespoons kosher salt
  • 2 tablespoons coarse black pepper
  • 1 tablespoon smoked paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons ground mustard
  • 1 teaspoon celery seed
  • 1 teaspoon ground cumin
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon dried oregano
For the Spritz
  • 1/2 cup apple juice
  • 1/4 cup apple cider vinegar
  • 2 tablespoons water
  • Wood chunks for smoke (hickory, pecan, or apple)

Equipment

  • Charcoal, gas, or pellet grill with lid
  • Wood chunks (hickory, pecan, or apple)
  • Spray bottle for spritz
  • Instant-read thermometer
  • Sharp boning knife or paring knife
  • Large cutting board
  • Tongs
  • Mixing bowl for rub

Method
 

  1. Remove the membrane from the back of the rib racks. Slide a butter knife under it at one end, grab with a paper towel, and pull it off in one piece. Pat the ribs dry.
  2. Mix all the rub ingredients in a bowl. You'll have about 3/4 cup — more than you need for 2 racks, but reserve the extra for the shaker at the table.
  3. Coat the ribs with a thin layer of yellow mustard on both sides. Sprinkle the rub generously over the ribs, pressing it in firmly. Use about 3-4 tablespoons per rack, with more on the meaty side. Let ribs sit at room temperature for 30 minutes while you set up the grill.
  4. Set up your grill for indirect heat at 225°F (107°C). Push charcoal to one side, or light only outer burners on gas. Add 2-3 wood chunks directly on the coals or in a smoker box.
  5. Place the ribs bone-side down on the cool side of the grill. Close the lid. Maintain 225°F for the next 4-5 hours.
  6. Combine the spritz ingredients in a spray bottle. After the first 90 minutes, spray the ribs lightly every 45 minutes to keep them from drying out. Don't spray so much that you wash off the rub — a light mist.
  7. Add another wood chunk at the 2-hour mark if smoke production has decreased.
  8. Check for doneness at around 4 hours. Pick up one rack from the middle with tongs — if the rack bends and the surface cracks, they're done. Internal temp should be 195-203°F in the meatiest part.
  9. Pull the ribs, tent loosely with foil, and rest for 15 minutes. Shake extra rub over the top for serving.
  10. Slice between the bones and serve immediately. Memphis tradition: no sauce on the table. Just rub in a shaker for dipping.

Notes

The secret to perfect dry ribs is patience and trust. Low heat for a long time with minimal peeking is the whole game. Every time you open the grill, you lose 15 minutes of cook time and disrupt the temperature. Check only at spritzing intervals. Also, don't be stingy with the rub — you want a thick, generous coat that bakes into real bark, not a light dusting. If you're not sure whether you've used enough, you probably haven't.