Memphis Style Bbq Rub Recipe

Memphis Dry Rub Hey Grill, Hey

WEBMay 19, 2022 · Instructions. Make the Memphis Dry Rub. Combine all ingredients in a medium bowl and stir well to combine. Use a fork or a …

Rating: 5/5(3)
1. Make the Memphis Dry Rub. Combine all ingredients in a medium bowl and stir well to combine. Use a fork or a whisk to break up any large clumps.
2. Store in an airtight container. Store unused rub in an airtight container for several weeks.

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Memphis Style Dry Ribs (in the oven or on the grill)

WEBJul 21, 2022 · Pat the ribs dry with a paper towel. Apply the rub generously to the front and back of the ribs (leaving the reserved amount for later use). Place the ribs meat side up …

Rating: 4.7/5(7)
1. GRILL METHOD: Preheat the grill to 250 degrees. If using wood or charcoal, situate the coals on one side of the grill only, leaving the other side open for indirect cooking heat. Stir together the sugar and all of the spices in a small bowl. Reserve 1/3 of the sugar/spice mixture in a separate bowl. Stretch the ribs out on a large baking tray, meat side down. Slide a knife just barely under the edge of the membrane at one end of the ribs and then use that loosened edge to pull the membrane off the ribs. (I found it really easy to grab the edge of the membrane with a paper towel and pull it off that way. Much like this example.)
2. Pat the ribs dry with a paper towel. Apply the rub generously (leaving the reserved 1/3 for later use) to the front and back of the ribs. Place the ribs meat side up on the grill and cook with indirect heat, for 3 - 3 1/2 hours, until the ribs are tender.
3. Pour the vinegar and water into a shallow baking dish. Remove the cooked ribs from the grill and dip them into the vinegar water. Place the wet ribs onto a cutting board or a clean baking sheet and season immediately with a coating of the reserved dry rub. Cut and serve. Enjoy!
4. OVEN METHOD: Adjust the oven racks to the middle and top 1/3 of the oven. Preheat the oven to 250 degrees. Stir together the sugar and all of the spices in a small bowl. Reserve 1/3 of the sugar/spice mixture in a separate bowl. Stretch the ribs out on a large baking tray, meat side down. Slide a knife just barely under the edge of the membrane at one end of the ribs and then use that loosened edge to pull the membrane off the ribs. (I found it really easy to grab the edge of the membrane with a paper towel and pull it off that way. Much like this example.)

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