Memphis Dry Rub Baby Back Ribs
Classic Memphis-style ribs, seasoned with a dry rub of spices and slow-smoked to tender perfection without barbecue sauce. This american-inspired grilling ready in about 350 minutes pairs Paprika, Brown sugar, Garlic powder 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
Instructions
- Step 1: Preheat smoker to 225°F (107°C) and add apple wood chips. Trim excess fat and remove membrane from ribs.
- 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.
- 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.
- Step 4: After 3 hours, wrap ribs tightly in aluminum foil and return to smoker for an additional 2 hours until tender.
- Step 5: Unwrap and place back on smoker for 30 minutes to caramelize the bark, then let rest for 15 minutes before slicing.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Memphis Dry Rub Baby Back Ribs take to make?
Total time is about 350 minutes (20 min prep + 330 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Memphis Dry Rub Baby Back Ribs?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep paprika from drying out.
Can I substitute ingredients in Memphis Dry Rub Baby Back Ribs?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Memphis Dry Rub Baby Back Ribs for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Memphis Dry Rub Baby Back Ribs?
American grilling like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
