Memphis Style Dry Ribs


Memphis Style Dry Ribs
Author: 
Recipe Type: Entree
 
Ingredients
  • 2 Racks of Spare Ribs
  • 4 tbsp Kosher Salt
  • 2 tbsp White granulated sugar
  • 2 tbsp Brown sugar
  • 2 tbsp Chili powder
  • 2 tbsp Paprika
  • 1 tbsp Ground Cumin
  • 1 tbsp Granulated Garlic
Instructions
  1. Heat cooker to 250F (225F-275F) is okay too, but it will change the cooking time
  2. Trim ribs – remove excess fat, skin and meat. Remove outer membrane on the back.
  3. Sprinkle (do not rub) the rub mixture onto the meat
  4. Place ribs on the smoker with the bone side down
  5. Close the lid to the smoke chamber and DO NOT LOOK for 2 hours.
  6. At the 2 hour point the meat should have started pulling back from the bone a little bit, it all looks well, close lid and keep cooking.
  7. At the 4 hour mark it is time to start checking for doneness. I do this with a toothpick in the meat between the bones. It should slide in with little to no resistance.
  8. Remove ribs when done (at 250F it normally takes ~5-6 hrs in my cooker)

 

1 Comment on Memphis Style Dry Ribs

  1. Very nice.

    2. Trim ribs – remove excess fat, skin and meat. Remove outer membrane on the back.

    Removing the outer membrane is something not everyone does. Corky’s in Memphis for example. The membrane DOES change the taste. Good job on the recipe!

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