Memphis-Style Dry Rub Ribs
Where other rib recipes go saucy, Memphis-style goes dry. This delicious concoction of spices works wonders as a dry rub on any cut of Indiana Kitchen pork ribs!
| Servings | Prep Time |
| 6 servings | 10 minutes |
| Cook Time | Passive Time |
| 1.5 - 2 hours | 4-8 hours for marinating |
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Where other rib recipes go saucy, Memphis-style goes dry. This delicious concoction of spices works wonders as a dry rub on any cut of Indiana Kitchen pork ribs!
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Ingredients
- 6-8 pounds Indiana Kitchen Ribs
- 1/4 cup paprika
- 4.5 tsps brown sugar
- 4.5 tsps black pepper
- 1 tbs salt
- 1.5 tsps celery salt
- 1.5 tsps cayenne pepper
- 1.5 tsps dry mustard
- 1.5 tsps ground cumin
Servings: servings
Instructions
- Remove the thin white skin from the back of each rack of ribs.
- Mix all other ingredients (spices, sugar, salt and pepper) in a bowl and use two-thirds of mixture to coat all ribs on both sides. Place on roasting pan and cover in the fridge for 4 to 8 hours. Save the remaining one-third of spice-mixture for later application.
- Get grill up to 325 degrees F then place ribs on grill over indirect heat. Grill for about 1.5 hours (back back ribs) or 2 hours (spare ribs or St. Louis-cut ribs). When finished, ribs should have slight bend when lifted and bones should start protruding from ends. Fifteen minutes before cooking time is complete, season ribs with remaining spice-mixture.
- Enjoy!
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