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Memphis Style Ribs

Memphis Dry Rub Ribs

Since then I've always enjoyed good ribs.  These are a take on a Memphis style rib rub.  No need for sauce--the flavor is all packed in the rub, and they are still nice and tender.  It might be a bit too much heat for those who don't like spicy foods, so if you are a fan of more mild heat I would suggest lessening the cayenne pepper (probably in half).  Otherwise, these ribs were fantastic. 
1 rack of ribs
1/2 cup paprika
1/4 cup garlic powder
1/4 cup mild chili powder (use medium or hot to kick up the heat)
1 Tbsp chipotle chili powder
1 Tbsp Chinese five spice
1 Tbsp celery salt
1 tsp cayenne pepper
1 tsp ground black pepper
Combine all dry ingredients to make a dry rub for the ribs.  Remove any excess fat and the membrane on the ribs.  The membrane is the white filmy substance on the underside of your ribs.  A dry paper towel will help you get a decent grip on the membrane and rip it off.  For the parts of the membrane that will not easily come off, score them with a sharp knife about 1/2" apart and this will allow flavors to seep through.
Apply the rub liberally to all sides of the ribs and allow to sit in the refrigerator for one hour.
Preheat oven to 225ºF and preheat cast iron griddle to medium-high.
Sear ribs for 5-6 minutes per side.
Wrap ribs in aluminum foil and place in oven.  Place a cookie sheet or other pan below to catch any drippings that may seep from the foil.
Cook for 3 hours.  Flip the ribs every 30 minutes to allow juices to evenly coat the ribs.  Allow to sit for 5 minutes after you remove them from the oven.
Slice and enjoy!  Don't forget napkins, these are a little messy.


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