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Memphis-Style BBQ Ribs
These classic pork ribs are cooked low and slow on the grill for incredibly tender meat. A robust dry rub made with paprika, garlic, onion, and three types of pepper builds a deep, spicy crust. They are perfect for weekend cookouts and casual outdoor entertaining. The ribs finish with a sticky barbecue sauce glaze that balances the smoky heat of the rub.
Ingredients
- 4 to 6 lb. spareribs or back ribs
- ¼ cup paprika
- 2 tsp. salt
- 2 tsp. onion powder
- 2 tsp. garlic powder
- 2 tsp. ground white pepper
- 2 tsp. black pepper
- 1 tsp. ground red pepper
Instructions
- 1Set the ribs in a large, shallow dish. Mix the paprika, salt, onion powder, garlic powder, white pepper, black pepper, and red pepper together in a small bowl. Massage this spice blend thoroughly over all sides of the meat. Cover the dish and refrigerate for 3 hours.
- 2Prepare a charcoal or gas grill for two-zone cooking by heating only one side to medium, targeting a temperature between 300°F and 350°F.
- 3Arrange the ribs on the unlit, cool side of the grill. Close the lid and cook for 2 to 2 1/2 hours, flipping the meat every 30 minutes to ensure even cooking.
- 4Coat the ribs generously with barbecue sauce during the final 30 minutes on the grill. Remove from the heat and serve with extra sauce on the side.