Memphis Dry-Rubbed Baby Back Ribs

These smoked Memphis-style baby back ribs are surprisingly easy to make, even for a first-timer, and outrageously good.

A dry rub for these baby back ribs forms a delicious crust around the meat, making them savory and tender. If you haven't tried this style of barbecue before, you're in for a treat. A vinegar wash with an extra sprinkling of dry rub at the end of the cooking process adds another layer of flavor—no sauce necessary. Be sure to add these baby back ribs to your summer barbecue menu. No messy sauce means easy eating.

What Are Memphis Ribs?

Memphis-style barbecue is one of four main types of regional barbecue in the United States, along with Texas, Kansas City, and Carolina. Barbecue became commercially viable in Memphis after World War II, when small restaurants, or "joints" began selling slow-cooked meat.

Memphis-style ribs are slow-smoked baby back ribs, made dry or wet. Dry ribs are coated in a dry rub before they’re smoked, which creates a crisp bark on the exterior. No sauce is added, letting the flavor of the meat shine through.

Wet ribs are brushed with barbecue sauce before, during, and after cooking, for a messy, but satisfying barbecue experience.

The Difference Between Baby Back Ribs and Spare Ribs

The name “baby back” refers to the section of the ribs closer to the back of the pig where these ribs are sourced. They’re shorter than spare ribs (hence the “baby”) at about 6 inches on their longest end, tapering down to about 3 inches on the shorter end. Full of tender meat without being too fatty, they’re typically more expensive than spare ribs. The average rack weighs about two pounds, half of which is normally bone.

Ingredients for Memphis Dry-Rubbed Baby Back Ribs

To make these ribs, you'll need two slabs of baby back pork ribs. Be sure to remove the membrane, if present, before cooking. This membrane can make the ribs chewy and tough.

A dry rub—made up of kosher salt, dark brown sugar, paprika, black pepper, garlic powder, onion powder, dry mustard, chili powder, cumin, allspice, and herbes de Provence—is a sweet, earthy, and smoky mix that gets rubbed all over the ribs. It caramelizes and creates a crisp bark on the exterior of the meat as it cooks.

A spritz of apple cider vinegar and water moistens the meat after cooking, and gives an additional sprinkling of dry rub something to stick to.

How To Make Memphis Dry-Rubbed Baby Back Ribs

Full instructions are below, but here's a brief recap before you get started:

• Step 1. Prepare ribs: Pat both sides of slabs dry with paper towels. Remove thin membrane from each slab.
• Step 2. Make dry rub for ribs: Combine salt, brown sugar, and other dry seasonings in a medium bowl. Rub 3/4 cup of the mixture evenly over both sides of slabs; let stand at room temperature 30 minutes.
• Step 3. Ready the smoker: Prepare a charcoal fire in smoker according to manufacturer's instructions, substituting a mixture of 3/4 cup each of the vinegar and water in drip pan. Maintain internal temperature of 250°F to 275°F for 15 to 20 minutes. Place wood chunks on coals. Place slabs on smoker, meaty side up; cover with lid.
• Step 4. Cook ribs: Smoke ribs until meat is tender, 3 hours to 3 hours and 30 minutes. Transfer ribs to a baking sheet. Spritz or brush on remaining vinegar and water mixture. If desired, rub with remaining dry rub before slicing.
  

What To Serve with Memphis Dry-Rubbed Baby Back Ribs

Set your best barbecue sides on the table, and consider adding some of our favorites to the mix:

• Buttermilk Coleslaw
• Texas-Style Baked Beans
• Potato Salad
• Baked Mac and Cheese With Bacon
• Cornbread
• Green Beans

Storing & Reheating Leftover Baby Back Ribs

Smoked ribs will keep in an airtight container in the refrigerator for up to four days, or frozen up to three months.

To reheat, thaw ribs if needed, then wrap in foil. Warm in the oven at 250°F for 20 to 25 minutes or until hot throughout. Unwrap, then cook an additional 5 to 10 minutes to crisp up bark.

Editorial contributions by Katie Rosenhouse.