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Memphis Dry Ribs Recipe

Memphis Dry Ribs

Shared by: Maxx Gregg

This recipe is inspired by old-school Memphis BBQ, which means you finish the cooking with a rub to dust the rack instead of starting with it. The ribs are basted with a mop sauce during cooking to build flavour and using a barbecue “mop” you are able to pick up more flavour elements to dab onto the meat. Try it on other delicious Ontario pork cuts too!

Prepping Time:

1 hour, 30 minutes

Cooking Time:

5 hours, 15 minutes

# of Servings:

Serves 2-3

Prepping Time:

1 hour, 30 minutes

Cooking Time:

5 hours, 15 minutes

# of Servings:

Serves 2-3

Ingredients:

  • 1 rack Ontario pork back or side ribs (about 1.5 lb/750 g)
  • 1 tbsp (15 mL) kosher salt
  • 1/2 cup (125 mL) vegetable or canola oil
  • 1/2 cup (125 mL) cider vinegar
  • 1/4 cup (60 mL) yellow mustard
  • 2 tbsp (30 mL) lemon juice
  • 2 tbsp (30 mL) Worcestershire sauce
  • 1/4 cup water
  • 1/4 cup (60 mL) each brown sugar and paprika
  • 1 tbsp (15 mL) each kosher salt and coarse black pepper
  • 1 tbsp (15 mL) granulated garlic powder
  • 1 tbsp (15 mL) chili powder
  • 1 tsp (5 mL) each mustard powder and ground cumin
  • 1 tsp (5 mL) red chili flakes

Cooking instructions:

  1. Remove silver skin from back of ribs and pat dry. Rub ribs on both sides with salt. Place on a rimmed baking sheet and refrigerate for about 1 hour until salt dissolves into meat.

  2. Mop Sauce: Meanwhile, in a saucepan whisk together oil, vinegar, mustard, lemon juice and Worcestershire sauce and water. Bring to a simmer over medium-low heat. Simmer for about 15 minutes or until thick. Set aside.

  3. Finishing Rub: In a bowl, whisk together brown sugar, paprika, salt, pepper, garlic powder, chili powder, cumin and red chili flakes; set aside.

  4. Preheat smoker, grill or oven to 225ºF (107ºC). Place ribs, bone side down and cook for 2 hours trying to keep the smoker or grill temperature around 225ºF (107ºC). Brush ribs with mop sauce by dapping the juices into the meat and using a painting motion to coat them. Cook for 1 hour. Repeat mopping with sauce and flip ribs with meat side down; mop with sauce and cook 1 hour.

  5. After 4 hours, mop with sauce again and flip ribs bone side down. Increase temperature to 250ºF (121ºC) and cook for 30 minutes. Using an instant-read thermometer, check meat temperature and if it has reached 205ºF (121ºC) remove from heat. Mop ribs with sauce and wrap in foil.

  6. Let rest for 30 minutes allowing juices to be absorbed into the meat. Unwrap ribs and sprinkle liberally with finishing rub before slicing into single ribs.

Tip: Have the rack of ribs bone side up for easer cutting to see where bones are when cutting into individual ribs.

An all-round outdoor guy, when he’s not scaling roofs across Ontario, you’ll find Maxx perfecting his BBQ methods and recipes in the yard.

Nutritional Information

The following nutritionals are based on one (1) serving:

Calories: 610

Protein: 32g

Sugar: 6g

Fat: 49g

Saturated Fat: 14g

Cholesterol: 125mg

Sodium: 1160mg

Calcium: 75mg

Carbohydrates: 9g

Fibre: 1g

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Memphis Dry Ribs

This recipe is inspired by old-school Memphis BBQ, which means you finish the cooking with a rub to dust the rack instead of starting with it. The ribs are basted with a mop sauce during cooking to build flavour and using a barbecue “mop” you are able to pick up more flavour elements to dab onto the meat. Try it on other delicious Ontario pork cuts too!
Prep Time1 hr 30 mins
Cook Time15 mins
Grill Time4 hrs 30 mins
Total Time6 hrs 15 mins
Course: Main Course
Cuisine: American
Keyword: Memphis Dry Ribs Recipe, Memphis Ribs, Memphis-style Dry Rub, Ribs Recipe
Servings: 6
Calories: 610kcal
Author: Ontario Pork, Maxx Gregg

Ingredients

  • 2 racks Ontario pork back or side ribs (about 3lb/1.5kg)
  • 1 tbsp kosher salt (15 mL)
  • ½ cup vegetable or canola oil (125 mL)
  • ½ cup cider vinegar (125 mL)
  • ¼ cup water (60 mL)
  • ¼ cup yellow mustard (60 mL)
  • 2 tbsp lemon juice (30 mL)
  • 2 tbsp Worchestershire sauce (30 mL)
  • ¼ cup each brown sugar AND paprika (60 mL)
  • 1 tbsp each kosher salt AND coarse black pepper (15 mL)
  • 1 tbsp granulated garlic powder (15 mL)
  • 1 tbsp chili powder (15 mL)
  • 1 tsp each mustard powder AND ground cumin (5 mL)
  • 1 tsp red chili flakes (5 mL)

Instructions

  • Remove silver skin from back of ribs and pat dry. Rub ribson both sides with salt. Place on a rimmed baking sheet and refrigerate forabout 1 hour until salt dissolves into meat.
  • Mop Sauce: Meanwhile, in a saucepan whisk together oil,vinegar, water, mustard, lemon juice and Worcestershire sauce. Bring to asimmer over medium-low heat. Simmer gently for about 15 minutes or until reduced to about 1 1/2 cups (375 mL); set aside.
  • Finishing Rub: In a bowl, whisk together brown sugar, paprika, salt, pepper, garlic powder, chili powder, cumin and red chili flakes; set aside.
  • Preheat smoker, grill or oven to 225ºF (107ºC). Place ribs, bone side down and cook for 2 hours trying to keep the smoker or grill temperature around 225ºF (107ºC). Brush ribs with mop sauce by dapping the juices into the meat and using a painting motion to coat them. Cook for 1 hour. Repeat mopping with sauce and flip ribs with meat side down; mop with sauce and cook 1 hour
  • After 4 hours, mop with sauce again and flip ribs bone side down. Increase temperature to 250ºF (121ºC) and cook for 30 minutes. Using an instant read thermometer, check meat temperature and if it has reached 205ºF( 96ºC) remove from heat. Mop ribs with sauce and wrap in foil. Let rest for 30 minutes allowing juices to be absorbed into the meat. Unwrap ribs and sprinkle with the finishing rub before slicing into single ribs. Reserve remaining finishing rub for another use.

Notes

Tip: Have the rack of ribs bone side up for easer cutting to see where bones are when cutting into individual ribs.

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