Print Options:

Memphis Dry Rub Ribs

This recipe appeared in A Smoldering Fire in our Fall 2024 issue.

Courses
Description

No glazes or sauces here, it’s all about the rub and that old hickory smoke.

Ingredients
    Ribs
  • 2 racks St. Louis ribs
    • Wet Mop
  • 9 Tbsp smoked paprika
  • 9 Tbsp kosher salt
  • 3 Tbsp black pepper
  • 6 Tbsp granulated brown sugar
  • 6 tsp garlic powder
  • 6 tsp onion powder
  • 3 tsp oregano
  • 3 tsp celery seed
  • 3 tsp mustard powder
  • 2 Tbsp coriander
  • 1 tsp cardamom
  • 1 tsp cumin
  • 2 tsp vinegar powder
    • Rub mix
  • 1/4 cup honey
  • 2 cups cider vinegar
  • 2 Tbsp red pepper flakes
Instructions
    Make the rub mix
  1. Combine all ingredients thoroughly then place in airtight container
    2. For the ribs
  2. Peel two racks St. Louis ribs. Coat with rub mix and let sit overnight.
  3. The next day, combine the wet mop ingredients in a bowl.
  4. Cook the ribs in a smoker or low oven—250F—for three hours until tender. Brush with wet mop occasionally.
Read it online: https://www.capemaymag.com/recipe/memphis-dry-rub-ribs/
Chef Jon Davies
Chef Jon Davies
Executive Chef