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Perfectly smoked Memphis dry rub ribs, tender and savory

Memphis Dry Rub Ribs (Smoker/Grill or Oven)

These Memphis Dry Rub Ribs offer a smoky, savory, and slightly spicy flavor profile. You can prepare them in a smoker, on a grill, or in the oven for a delicious and tender result.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 4 people
Calories 450 kcal

Equipment

  • paper towels
  • butter knife
  • small bowl
  • plastic wrap
  • grill
  • smoker box or foil packet (optional)
  • oven
  • baking sheet
  • foil
  • wire rack (optional)
  • tongs (optional)

Ingredients
  

Ribs

  • 2 racks pork spare ribs or St. Louis-style ribs about 2.5-3 lbs each

For the Dry Rub

  • 1/4 cup brown sugar packed
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon coarse kosher salt
  • 1 tablespoon black pepper freshly ground
  • 1 teaspoon cayenne pepper adjust to your spice preference
  • 1 teaspoon dried mustard powder
  • 1/2 teaspoon celery salt

Instructions
 

Prepare Ribs

  • Pat ribs dry with paper towels; remove the silvery membrane from the boney side of each rack.
  • Trim any excess fat as desired.

Mix Dry Rub

  • Combine brown sugar, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, cayenne pepper, dried mustard powder, and celery salt in a small bowl.
  • Mix thoroughly until spices are evenly distributed.

Rub and Rest

  • Generously apply the dry rub to both sides of the ribs, massaging it into the meat.
  • For best results, cover and refrigerate for 2-12 hours, or cook immediately if short on time.

Preheat Cooker

  • For grill: set up for indirect heat at 250-275°F (120-135°C), adding wood chips if desired.
  • For oven: preheat to 275°F (135°C).

Cook Ribs

  • Cook ribs bone-side down on the indirect grill for 3-4 hours until tender, or place on a foil-lined baking sheet, loosely tent with foil, and bake for 3-4 hours until tender.

Rest and Serve

  • Remove ribs from heat, tent loosely with foil, and rest for 15-20 minutes to allow juices to redistribute.
  • Slice between the bones and serve immediately.

Notes

For extra smoky flavor, use hickory or apple wood chips if grilling. Adjust cayenne pepper to your preferred spice level. Resting the ribs after cooking is crucial for juicy results.