Season the ribs liberally with Memphis-style barbecue rub. You'll use about 1 tablespoon per pound. Arrange the ribs on the roasting pan or prepared baking sheet(s), and cover with aluminum foil. Transfer to the preheated oven, and bake for 5 hours.
Yield: about 1 cup, enough for 8 pounds of Memphis-Style Ribs. In a medium bowl, whisk together all of the ingredients. Use immediately, or cover and store in the refrigerator for up to 1 week.
These Memphis style ribs taste like the real deal, but they don’t require a smoker or any fancy equipment. All you need is a baking sheet (or two) and your oven. While you can finish them on the grill, we oftentimes just put them under the broiler and call it a day!
At Memphis barbecue restaurants, you can order your ribs wet or dry. “Wet ribs” are slathered in barbecue sauce before serving while dry ribs aren’t finished with sauce. Dry rubbed ribs are a Memphis thing. Before cooking, the pitmaster seasons the ribs with a delicious blend of dry spices.