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Try SavoraMemphis Dry-Rubbed Baby Back Ribs
Tender, smoky baby back ribs with a flavorful Memphis-style dry rub. These ribs are cooked low and slow until perfectly tender, with a delightful 'tug' off the bone.
Ingredients
- racks Baby back ribs2
- Paprika4 tablespoons
- Celery salt2 tablespoons
- Cayenne pepper1 teaspoon
- Brown sugar2 tablespoons
- Garlic powder1 tablespoon
- Onion powder1 tablespoon
- Black pepper1 tablespoon
- Dry mustard1 tablespoon
- Salt1 teaspoon
- Hickory wood chips2 cups
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Learn MoreMethod
Prepare the dry rub: In a bowl, combine paprika, celery salt, cayenne pepper, brown sugar, garlic powder, onion powder, black pepper, dry mustard, and salt. Mix well.
Prepare the ribs: Remove the membrane from the back of the ribs. Pat the ribs dry with paper towels.
Apply the rub: Generously rub the dry rub all over the ribs, ensuring they are fully coated. Wrap the ribs tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
Prepare the smoker: Soak hickory wood chips in water for at least 30 minutes. Prepare your smoker according to the manufacturer's instructions, aiming for a temperature of 225-250°F (107-121°C).
Smoke the ribs: Place the ribs in the smoker, bone-side down. Add the soaked wood chips to the smoker to create smoke. Smoke the ribs for 5-6 hours, or until the meat is tender and pulls away from the bone with a gentle tug. Maintain the smoker temperature and add more wood chips as needed to keep the smoke going.
Rest and serve: Once the ribs are cooked, remove them from the smoker and let them rest for 15-20 minutes before slicing and serving.
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