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Crispy Memphis Dry Rub Baby Back Ribs Recipe Easy Smoky Char Guide

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This recipe delivers tender baby back ribs with a crispy, smoky crust using a simple Memphis dry rub and low-and-slow smoking technique. Perfect for gatherings and packed with bold, balanced flavors.

Ingredients

Scale
  • 2 racks baby back ribs (about 3–4 pounds / 1.4–1.8 kg), trimmed of excess fat and membrane removed
  • 2 tablespoons smoked paprika
  • 1 tablespoon light brown sugar, packed
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper, freshly ground
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1/2 teaspoon dry mustard powder
  • Wood chips or chunks (hickory or applewood recommended)
  • Optional: 1/4 cup apple cider vinegar mixed with water for spritzing

Instructions

  1. Remove the membrane on the back of the ribs by sliding a knife under it and pulling it off with a paper towel for grip.
  2. In a mixing bowl, combine smoked paprika, brown sugar, kosher salt, black pepper, garlic powder, onion powder, cayenne, and dry mustard. Mix well until evenly blended.
  3. Pat ribs dry with paper towels, then generously coat all sides with the dry rub. Massage it in thoroughly.
  4. Wrap the ribs in plastic and refrigerate for at least 1 hour, or overnight if possible, to let flavors penetrate.
  5. Preheat your smoker or charcoal grill for indirect heat at about 225°F (107°C). Add wood chips or chunks for smoke—hickory or applewood are ideal. Maintain consistent temperature throughout cooking.
  6. Place ribs on the grill grate bone side down. Every 30-45 minutes, spritz ribs lightly with apple cider vinegar-water mix to keep them moist. Monitor smoke and heat carefully.
  7. Optional: After 2 hours, wrap the ribs tightly in foil and return to smoker for 45 minutes for extra tenderness.
  8. Unwrap ribs and place back on grill over direct heat for 10-15 minutes to crisp the edges and deepen the smoky char. Watch closely to avoid burning.
  9. Check doneness by ensuring internal temperature reaches 195°F to 203°F (90°C to 95°C) and meat pulls back from the bones slightly.
  10. Let ribs rest for at least 10 minutes before slicing between the bones to allow juices to redistribute.

Notes

Remove the membrane for tenderness and better rub absorption. Maintain smoker temperature around 225°F (107°C) for even cooking. Spritz ribs every 30-45 minutes with apple cider vinegar-water mix to keep moist. Wrapping ribs in foil after 2 hours is optional for extra tenderness. Final direct heat step crisps edges but watch carefully to avoid burning. Let ribs rest before slicing. For gluten-free, ensure spices and wood chips are certified gluten-free. For lower sodium, reduce salt to 1/2 tablespoon.

Nutrition

Keywords: Memphis dry rub, baby back ribs, smoky ribs, barbecue ribs, crispy ribs, smoked ribs, easy ribs recipe, dry rub ribs

Find it online: https://gleefulfork.com/crispy-memphis-dry-rub-baby-back-ribs-recipe-easy-smoky-char-guide/