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Flavorful Memphis Dry-Rub Baby Back Ribs Recipe Easy Fall-Off-The-Bone Tender

Memphis dry-rub baby back ribs - featured image
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This recipe delivers authentic Memphis dry-rub baby back ribs with fall-off-the-bone tenderness and a perfect balance of smoky, sweet, and spicy flavors using a simple dry rub and low-and-slow cooking.

Ingredients

Scale
  • 2 racks baby back ribs (about 2 to 2.5 pounds / 900–1150 grams each), trimmed of excess membrane
  • 2 tablespoons smoked paprika
  • 2 tablespoons brown sugar (light or dark)
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper (optional)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme (optional)
  • 2 tablespoons apple cider vinegar
  • ½ cup (120 ml) water

Instructions

  1. Remove the silver skin membrane from the back of the ribs by sliding a knife under and peeling it off. Pat the ribs dry with paper towels. (Prep time: 10 minutes)
  2. In a bowl, whisk together paprika, brown sugar, salt, black pepper, garlic powder, onion powder, cayenne pepper, oregano, and thyme until well combined.
  3. Generously coat both sides of the ribs with the dry rub, pressing it into the meat with your hands for better adhesion. Let the ribs rest at room temperature for 30 minutes or refrigerate wrapped for up to 12 hours for deeper flavor.
  4. Preheat your oven to 275°F (135°C) or prepare your grill for indirect cooking at the same temperature range.
  5. Place ribs bone-side down on a foil-lined baking sheet or grill rack. Add about ½ cup (120 ml) of water mixed with apple cider vinegar to the pan or drip tray to maintain moisture. Cover tightly with foil to trap steam. Cook for 2.5 to 3 hours.
  6. Remove foil and increase the heat to 350°F (175°C) for the last 20-30 minutes to caramelize the rub into a flavorful crust. If using a grill, move ribs over direct heat briefly, turning carefully to avoid burning.
  7. Let ribs rest for 10 minutes before slicing between the bones. Serve warm.

Notes

Remove the membrane for tenderness. Wrap ribs in foil during cooking to lock in moisture. Use smoked paprika for authentic BBQ aroma. Rest ribs before slicing to keep juices locked in. Adjust cayenne pepper for desired heat. Adding water or vinegar to the pan helps prevent drying out. Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months. Reheat wrapped in foil at 300°F for 15-20 minutes.

Nutrition

Keywords: Memphis ribs, dry rub ribs, baby back ribs, BBQ ribs, smoky ribs, fall-off-the-bone ribs, easy ribs recipe, low and slow cooking

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