Tennessee

Memphis Dry Rub Ribs

In Memphis, real BBQ doesn't need sauce. These legendary dry-rubbed ribs rely on a complex spice blend and low-slow smoke to create incredible flavor. The rub caramelizes into a bark that's sweet, spicy, and deeply savory. This is Beale Street BBQ - no sauce, no compromise.

⏱ Total 5-6hrs 🍴 Serves 6 ⭐ Memphis Legend 🎸 Beale Street

Equipment Needed

🔥 Smoker
🌡 Meat Thermometer
🥣 Mixing Bowl
🍴 Spray Bottle
🧈 Butcher Paper

Instructions

1

Make the Memphis dry rub: Combine paprika, brown sugar, salt, black pepper, chili powder, garlic powder, onion powder, cayenne, cumin, and dry mustard. Mix thoroughly. This rub is the heart of Memphis BBQ.

Memphis secret: The rub should be well-balanced - sweet, savory, and a little heat. Make extra and store in an airtight container.
2

Prep the ribs: Remove the membrane from the back of the ribs by sliding a knife under it and pulling it off with a paper towel. Pat the ribs completely dry.

3

Apply the rub: Brush ribs lightly with yellow mustard as a binder. Apply the dry rub generously on both sides, pressing it into the meat. Let rest at room temperature for 30 minutes.

4

Set up the smoker: Preheat smoker to 250°F (121°C). Add hickory or apple wood chunks. Memphis-style traditionally uses hickory, but apple adds a nice sweetness.

5

Smoke the ribs: Place ribs bone-side down on the smoker. Smoke for 3 hours without opening the lid. Let the rub and smoke work their magic.

6

Spritz and continue: After 3 hours, begin spritzing with apple juice mixture every 30-45 minutes. Continue smoking for another 2-3 hours. The bark should be deep reddish-brown.

No wrapping: True Memphis dry ribs are never wrapped. The bark is the star - protect it!
7

Check for doneness: Ribs are done when the meat has pulled back from the bones about 1/4 inch, internal temp is 195-203°F, and they bend (but don't break) when lifted with tongs.

8

Apply finishing rub: Here's the Memphis move: dust the ribs with more dry rub immediately after pulling them from the smoker. This adds a fresh layer of spice that contrasts with the caramelized bark.

9

Rest briefly: Let ribs rest for 10 minutes uncovered. Don't wrap - you want to preserve that beautiful bark.

10

Slice and serve Memphis style: Cut between the bones and pile on a platter. Serve with coleslaw, baked beans, and white bread. No sauce on the ribs - that's the Memphis way. Sauce on the side for those who insist.

💡 Pro Tips & Variations

  • Dry vs. wet: Memphis offers both dry (no sauce) and wet (sauced) ribs. Dry is the purist's choice and showcases the pitmaster's rub skills.
  • The double rub: Applying fresh rub after smoking is a Memphis signature. The contrast between caramelized and fresh spices is incredible.
  • Don't wrap: The 3-2-1 method with foil wrapping is NOT Memphis style. Real Memphis ribs stay unwrapped to develop maximum bark.
  • Paprika quality matters: Use fresh, high-quality paprika. It's the primary flavor and color in Memphis rub.
  • The bend test: Pick up the rack with tongs in the middle. If it bends about 45 degrees and the bark starts to crack, they're done.
  • Rendezvous style: The famous Rendezvous restaurant in Memphis cooks ribs over direct heat, charcoal-style. It's controversial but delicious.
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