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Memphis Dry Ribs


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Rate this recipe 4.6/5 (13 Votes)
Memphis Dry Ribs 1 Picture


  • 4 - 5 pounds
  • pork loin back ribs or meaty pork spareribs
  • 1 tablespoon
  • smoked paprika or sweet paprika
  • 1 1/2 teaspoons
  • brown sugar
  • 1 teaspoon
  • ground pasilla or ancho chile pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon coarsely ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 2 cups hickory or oak chips
  • 1/2 cup cider vinegar
  • 2 tablespoons yellow mustard


Adapted from


Step 1

1. Trim fat from ribs. Place ribs in a shallow roasting pan. In a small bowl combine smoked paprika, brown sugar, pasilla pepper, salt, coriander, dry mustard, garlic powder, celery salt, black pepper, and cayenne pepper. Reserve 1 teaspoon of the rub mixture. Generously sprinkle remaining rub mixture over both sides of ribs; rub in with your fingers. Cover dish with foil.

2. Bake ribs, covered, in a 350 degrees F oven for 2 to 2-1/2 hours or until very tender. Drain off fat.

3. At least 1 hour before grilling, soak wood chips in enough water to cover. Drain wood chips.

4. For mop sauce, in a medium bowl whisk vinegar into yellow mustard; stir in the 1 teaspoon reserved rub mixture.

5. Sprinkle wood chips over medium coals in a charcoal grill. Place ribs on the grill rack directly over the coals. Grill, covered, for 10 minutes or until ribs are browned, turning once, and brushing occasionally with mop sauce. (For a gas grill, preheat grill. Reduce heat to medium. Add wood chips, according to manufacturer directions. Place ribs on grill rack. Grill as directed above.)

6. If desired, serve with Memphis Creamy Coleslaw. Makes 4 to 6 servings.

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