Memphis Dry Rub Baby Back Ribs

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Classic Memphis-style ribs, seasoned with a dry rub of spices and slow-smoked to tender perfection without barbecue sauce. This American-inspired grilling recipe, ready in about 350 minutes, pairs Baby back ribs, Paprika, Brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 racks, about 4 pounds total Baby back ribs
• 2 tbsp Paprika
• 1 tbsp Brown sugar
• 1 tbsp Garlic powder
• 1 tbsp Onion powder
• 1 tsp Cayenne pepper
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1/4 cup Apple cider vinegar

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Instructions

1. Step 1: Preheat smoker to 225°F (107°C) and add apple wood chips. Trim excess fat and remove membrane from ribs.
2. Step 2: In a small bowl, mix 2 tbsp paprika, 1 tbsp brown sugar, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper. Rub evenly over both sides of the ribs.
3. Step 3: Place ribs on smoker rack, bone-side down, and smoke for 3 hours, spraying with 1/4 cup apple cider vinegar every 45 minutes to keep moist.
4. Step 4: After 3 hours, wrap ribs tightly in aluminum foil and return to smoker for an additional 2 hours until tender.
5. Step 5: Unwrap and place back on smoker for 30 minutes to caramelize the bark, then let rest for 15 minutes before slicing.