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Memphis Barbecue Dry Ribs
All great Memphis BBQ ribs feature paprika and garlic, and this recipe is no different. With 8 additional seasonings and Kingsford® Signature Flavors, these dry ribs are full of flavor whether you’re cooking on a charcoal or pellet grill.
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Ingredients
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2 slabs loin back (baby back) ribs
Dry Rub (makes 1 cup)
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3 tbsp. dark brown sugar
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3 tbsp. paprika
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2 tbsp. garlic salt
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1 tbsp. black pepper
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0.5 tsp. cayenne pepper
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0.25 tsp. ground rosemary
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0.5 tsp. ground cumin
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0.5 tsp. dried oregano
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0.5 tsp. rubbed sage
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0.5 tsp. dried marjoram
Additional ingredients
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8 tsp. olive oil
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2 tsp. soy sauce
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1 cup white vinegar
1 Food Prep
Remove the membrane from the back of ribs.
Mix together your dry rub ingredients and reserve ½ cup of dry rub.
Mix the remaining dry rub with olive oil and soy sauce to form a paste. Apply your paste
generously to the front and back of the ribs.
2 Grill Prep
Fuel: CHARCOAL FUEL: We recommend Kingsford® Original Charcoal Briquets.
PELLETS: We recommend using Kingsford® Memphis BBQ Signature Flavors Pellets for this recipe for a savory, caramelized flavor.
Amount: 3.5 to 4 lb.
Method: Two-Zone Method
Temp: 250°F
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
Place your ribs meat side up away from the coals, on the cooler side of the grill. Close the lid and cook until the ribs are tender and have reached an internal temperature of 145ºF. This should take about 3½ hours.
Mix your vinegar with 1 cup of water in a shallow baking pan.
Remove your ribs from the grill and dip them into the vinegar water.
After dipping your ribs, place them on a cutting board. Season the ribs immediately with a heavy coat of the reserved dry rub.
Cut and serve.
For safe meat preparation, reference the USDA website.
Frequently Asked Questions
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