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Memphis-Style BBQ Ribs
Crispy on the outside and impossibly tender within, these classic pork ribs get their signature flavor from a robust dry rub. You'll massage a blend of paprika, garlic, and three types of pepper right into the meat before letting it chill. Once they hit the grill, they cook low and slow until the meat nearly falls off the bone. A final brush of sticky barbecue sauce balances the smoky heat, giving you a backyard staple that's guaranteed to impress.
Equipment
- Grill
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.
- 2Massage this spice blend thoroughly over all sides of the meat. A good rub creates a flavorful crust as the fat renders. Cover the dish and refrigerate for 3 hours.
- 3Prepare 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.
- 4Arrange 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.
- 5Coat the ribs generously with barbecue sauce during the final 30 minutes on the grill. Remove from the heat, slice between the bones, and serve with extra sauce on the side.
Notes
- Safety: Set aside a clean portion of barbecue sauce for serving before you begin basting the raw meat on the grill.
- Storage: Keep any leftover ribs in an airtight container in the fridge for up to 4 days.
- Prep: You can apply the dry rub up to 24 hours in advance for even deeper flavor.