Recipe provided by Ray Lampe
Watch the video tutorial for this recipe.
- Servings: 4 portions
- Nutrition per serving (1 of 4 servings): Calories 1346, Total Fat 85g, Saturated Fat 30g, Carbohydrates 49g, Dietary Fiber 5g, Sugars 39g, Protein 100g, Cholesterol 352mg, Sodium 1319mg
Discover the iconic flavor of Memphis barbecue with these dry-rubbed back ribs! In Memphis, ribs shine either wet with sweet sauce or dry with a bold rub. I love the dry stylecrispy, spiced perfection, with sauce on the side if you crave it. Inspired by The Rendezvous' legendary loin baby back ribs, this recipe delivers that charcoal-kissed magic at home. Fire up your grill and pair with white beans and cornbread for an unforgettable feast!
Ingredients
- 2 racks pork loin baby back ribs, approximately 2 1/4 pounds each
- Rib Rub #99 as needed (recipe below)
Rib Rub #99:
- 3/4 cup Sugar In The Raw
- 1/2 cup salt
- 1/4 cup paprika
- 2 tablespoons finely ground black pepper
- 1 tablespoon granulated garlic
- 1 tablespoon onion powder
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon dry mustard
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground allspice
Instructions
- At least 30 minutes and up to 4 hours before cooking, remove the membrane from the back of the ribs and trim away any excess fat. Generously season both sides of the ribs with Rib Rub #99. Refrigerate.
- Set up your grill for indirect cooking at 300F, using apple or cherry wood to add flavor. Place the ribs on the grill grates with the meaty side facing up and cook for 1 hour. Flip the ribs and grill for another 30 minutes. Flip a final time and cook until the ribs achieve a rich caramelization and golden brown color, about 30 more minutes (grill times may vary). Transfer ribs to a serving plate.
- Lay out two large double-layer sheets of heavy-duty aluminum foil, each enough to wrap a full rack of ribs. Place the ribs meaty side up on the foil and wrap them securely, being cautious not to puncture the foil with the rib bones. Put the foil packets back on the grill for 45 minutes to 1 hour to reach your preferred tenderness. To check doneness, carefully open the foil after 45 minutes and feel the meat's texture. It should be very tender. Move the foil packets onto a platter.
- Increase the grill temperature to 400F. Remove ribs from the foil and return them to the grill grate. Lightly sprinkle additional Rib Rub #99 on the top side and cook 5 minutes. Flip, sprinkle the other side lightly, and cook another 5 minutes. Flip one last time and grill for 5 more minutes. Remove ribs to a serving dish. Serve half a rack to each person.
Rib Rub #99 Preparation:
Yield: Approximately 1 1/2 cups
Combine all ingredients thoroughly and store in an airtight container.
Recipe excerpted with permission from Ribs, Chops, Steaks, & Wings by Ray Lampe (Chronicle Books, 2010).
