Memphis Dry-Rub Ribs Recipe (2024)

These will be delicious with this rub, but more tender if you cook them low and slow at 250F (wrapped in foil) for a longer time.

Very tasty and the meat was fall off the bone moist. I followed suggestion from others and adjusted the heat and cook time. Uncovered on rack for 45 min at 350 degrees then lowered heat to 300 while wrapped in foil for 2 hours. Also broiled for about 5 minutes to brown at the end.

"Country pork ribs" are actually cut from the hog's shoulder and are not actually ribs. Sold bone in or boneless. There is no such thing as a "rack" of country ribs. They do have lots of both fat and connective tissue and benefit greatly from long and low cook times. This particular rub is good and be customized as you wish. Try rubbing the meat in yellow mustard first and then applying the rub. Whatever you do, take your time, do not rush this.

First sear the outside on a hot gas grill 6-9 minutes each side giving those nice char grill marks and crisping the outside. Place in a baking pan atop thinly sliced onion rings and apple cider vinegar just covering the bottom. Cover with a matching pan or foil and cook in oven at 205 degrees for 3 hours at which internal temp should be somewhere in the vicinity of 190 for baby back ribs.

Made this as written except with smoked instead of hot paprika because it was what I had. I used all the rub; caked it on. Rested overnight. Slowed the roasting down to 275. Prized recipe! It may not be legal Memphis style, but is extremely delicious.

I’m not one to make adjustments to a recipe the first time I attempt it, but these ribs were made under special circ*mstances. An hour and a half into baking, we lost power (and I could have lost my husband after a tree top was struck by lightning, landing in our driveway). To celebrate him not dying, I put him to work on the grill. An hour later these were the most amazing, perfectly spicy, fall off the bone ribs I’ve ever enjoyed. Looking forward to making these again!

@Dan, you're correct. Nobody in Memphis (my home town) puts peanuts on the ribs. (That I've ever seen or heard of.)

I made it with baby back ribs as I had those on hand and it worked well with those also.

Sounds good, but I can't figure out what a "bone-in country pork rib rack" is. The only "country" ribs sold here are pork loin country ribs, which are generally boneless and not really ribs at all.

In the intro it says that slab beef spareribs can be substituted for the pork.

I live in Memphis and have eaten plenty of ribs and have never seen peanuts on ribs. In a small glass bottle of CocaCola - yes!

Great recipe. I like to add a tbsp of fresh ground coffee to the rub, bake wrapped in foil below 300 then finish at 400 for a few minutes Crowd pleaser for sure.

Two things: First, I was born and raised in Memphis, ate a lot of ribs, and I never used peanuts, but maybe that's just me. Second, and more importantly, I think you should always remove the skin, or the membrane, from the underside of the ribs before cooking. The membrane seems to always stay tough, and it keeps the rub from getting to the underside of the meat. And it's super easy to do. Just google "removing rib membrane." Here's one from YouTube: https://www.youtube.com/watch?v=WFKs0-K4WOg

350 degrees is way too high. Once the meat reaches 180 degrees, it’s already too late. The foil added at the last hour does nothing. I’m starting to lose faith in these recipes. I definitely will read all the notes before I start a recipe. That’s on me. Sorry, Memphis.

Way too salty! Too bad.

We made this recipe and it was fantastic! Cooked for 45 mins at 350F and then covered with foil and baked for 2 hrs more at 300F. I didn't have time to marinate, so baked right after putting the rub on and it was still delicious. I have young kids, so I used regular smoked paprika and a tiny bit of cayenne so it wouldn't be too spicy. Definitely saving this for the future.

So...I gotta ask, what is a "bone-in country pork rib rack"? I'm thinking most people call that spare ribs.

Have made this twice now and it was huge hit both times. I had my doubts about cooking shorter/hotter than the comments recommended but the ribs are reliably delicious and falling off the bone when following the recipe. The only thing I might change is to reduce the salt in the rub — if you cake it on nicely before refrigerating it forms a marvelous crust, but the salt comes through a bit too much in the end if so.

Followed the rub recipe, except that we didn’t have hot paprika. We added a few shakes of cayenne pepper to add some heat. Did one rack of pork ribs & one rack of beef. Didn’t think we needed all the rub originally, but yes, used it all. Instead of baking, we smoked them for 3-4 hours. UNBELIEVABLY wonderful!! So tasty, sweet heat, smoky, almost caramelized, sticky outside! They were devoured! Would absolutely make again!

Like others, I cooked at 350 for 75 min, due to having to run out of the house, and then dropped the temp to 300 for another 90 min upon my return. The ribs were tender and falling apart. Super delish. I don't often "BBQ", but this recipe was surprisingly good for an oven recipe. A recipe worth doing again.

Simplest rib recipe I have ever used. These ribs were delicious - loved the rub, extremely moist, and fall off the bone tender. For the rub I used smoked paprika and added 2 tbs of allspice. I set the ribs in the fridge uncovered overnight and cooked exactly as written, including the 30 minute resting time at the end. Beautiful crust, so moist, the meat just slid off the bone - and so easy. No need to change the temp or cooking time. These ribs are genius!

Used regular paprika instead of hot since we did not have any. Followed what others wrote: 350* for 45 minutes, then wrapped and reduced the temp to 300*. Really enjoyed these ribs. The rub was not overpowering, not too sweet, just right. I have some left over rub that I might try on chicken.

Poured beer into to the baking dish, covered with foil and baked at 325F for 4 hours. It was fall off the bone tender and delicious! My guests raved about this dish.

I created a sauce to go with the ribs. Memphis Rub — 2 Tbsps. paprika— 1 Tbsp. garlic powder— 1 Tbsp. chili powder— 1 3/4 Tsps. black pepper— 1 Tsp. kosher salt — 1 Tsp. yellow mustard seeds — 3/4 Tsp. celery seed— 3/4 Tsp. oregano— 3/4 Tsp. thyme — 1 Tsp. allspice — 1/2 Tsp. coriander Sauce— 1 Tbsp. seasoning mix — 1/4 Cup white vinegar — 1/4 Cup water — 2 Tbsps. ketchup or tomato based barbecue sauceApply to ribs after cooking.

Two things: First, I was born and raised in Memphis, ate a lot of ribs, and I never used peanuts, but maybe that's just me. Second, and more importantly, I think you should always remove the skin, or the membrane, from the underside of the ribs before cooking. The membrane seems to always stay tough, and it keeps the rub from getting to the underside of the meat. And it's super easy to do. Just google "removing rib membrane." Here's one from YouTube: https://www.youtube.com/watch?v=WFKs0-K4WOg

can you use chicken instead of pork? like could i make this in a slow cooker with chicken breasts and thighs instead of in the oven w pork?

I live in Memphis and have eaten plenty of ribs and have never seen peanuts on ribs. In a small glass bottle of CocaCola - yes!

I've lived in Memphis for 25 years. The only way I've ever heard to make ribs in the oven is at about 250-275 for at least 4 hours. But the picture doesn't look like the ribs we eat here--I saw an earlier comment on that. And I've never once seen peanuts on ribs!