Memphis Dry-Rubbed Baby Back Ribs

 


Memphis Dry-Rubbed Baby Back Ribs

Ingredients

2 (2 1/2- to 3-lb.) slabs baby back pork ribs

1/3 cup kosher salt

1/4 cup packed dark brown sugar

3 Tbsp. paprika

1 Tbsp. black pepper

1 Tbsp. garlic powder

1 Tbsp. onion powder

1 Tbsp. dry mustard

1 Tbsp. chili powder

1 Tbsp. ground cumin

1 Tbsp. ground allspice

1 Tbsp. herbes de Provence

1 cup apple cider vinegar, divided

1 cup water, divided

2 handfuls wood chunks for smoking (hickory, oak, or pecan)

Directions

Prepare ribs:

Pat both sides of slabs dry with paper towels. Using a sharp knife, remove thin membrane from back of each by slicing into it and pulling it off with a paper towel. (This will make ribs more tender and allow meat to absorb the rub better.)

Make dry rub for ribs:

Combine salt, brown sugar, paprika, pepper, garlic powder, onion powder, dry mustard, chili powder, cumin, allspice, and herbes de Provence in a medium bowl. Rub 3/4 cup mixture evenly over both sides of slabs, and let stand at room temperature 30 minutes.

Ready the smoker:

Prepare a charcoal fire in smoker according to manufacturer's instructions, substituting a mixture of 3/4 cup each of the vinegar and water in drip pan. Bring internal temperature to 250°F to 275°F, and maintain for 15 to 20 minutes. Place wood chunks on coals. Place slabs on smoker, meaty side up; cover with lid.

Cook ribs:

Smoke ribs, maintaining inside temperature between 250°F and 275°F, until meat is tender to the touch and pulls away from bones on the ends, 3 hours to 3 hours and 30 minutes. Remove ribs, and place on a baking sheet. Stir together remaining 1/4 cup each of vinegar and water. Spritz or brush vinegar-water mixture on both sides of ribs to thoroughly moisten. If desired, rub remaining 1/2 cup brown-sugar mixture on both sides of the ribs. Slice ribs between the bones, and serve.

 

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