Memphis style dry rub Ribs

I had almost as much fun smoking these pork spare and baby back ribs as my family did eating them...

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Memphis style is a dry rub only, no mopping and sauce is served on the side -- you get a nice dry bark on them that my wife just loves. All gone in one day.

Happy Smoking!

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Looks good Dennis!

The Rendezvous would be proud!

I think you should plan on smoking a batch of those at the Tug for the rest of us to enjoy.

Bob

Did you use a commercial "Memphis style dry rub" or make it up yourself?

Self made recipe and directions?

OK, you dragged it out of me

Rib and quantity of your choice

Rub (Thanks to Steven Raichlen), mix the following:
3 tbsp paprika
2 tsp hot red pepper flakes
2 tsp mustard seeds
3 tsp kosher course salt
2 tsp black pepper
2 tsp brown sugar
1 tsp celery salt
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1 tsp cumin

Remove the sinewy skin from the back side.
Rinse ribs and pat dry with paper towels.
Apply rub liberally to both sides.
Wrap them in plastic wrap and place them in fridge overnight or at least 4 hours.

Favorite smoking material; for these I like hickory.

(Note, these directions work on my electric smoker, so others will need to adjust as needed.)
Smoke at 225 for 4-6 hours. Meat thermometer should read at least 160 degrees in thickest part of the rib. For a more fall off the bones tender, go to 180 degrees.
If you have a water bowl in your smoker, start dry and add about 1 cup of water at about the 3 hour point for a little moisture and allow the ribs to finish dry with a nice dry bark. I like to serve them with sauce on the side.

Man I am coming to your house. Sound good Denis and as long as the boss likes them you can't go wrong.

Looks like an A+ job!

I am a Steven Raichlen student as well. In fact, on father's day I grilled 2 tomato, basil, and mozzarella pizzas on the grill - an idea I grabbed from BBQ University.

~ Jim

Mr. Dennis I think I smell those ribs.........all the way down to southwest Georgia....that looks like some good eatin!!!

Just finished smoking some Memphis style dry rub pork ribs. Fantastic. I cut off two pieces to sample. Gave one to the wife. Went to throw the bones from my sample in the trash - wife was slicing off another rib.

Followed the recipe fairly close. Didn't have some of the exact spices in the cupboard - so substituted Cajun style seasoning for cumin in the rub.

Purchased two pork ribs, just under 10 lbs. Used the Memphis style rub on about 1/2 of the ribs. The other half of the ribs were roasted in the oven covered with KC MasterPiece BBQ sauce.

I mixed this receipe up sprinkled heavily over ribs cook the next day and these ribs were great. This is a very good mix

Welp,There went another keyboard shorted out from dripping & drooling.