DRY RUB RIBS- MEMPHIS (DAVE'S DINNERS)
Provided by Dave Lieberman
Categories main-dish
Time 2h15m
Yield about 15 ribs
Number Of Ingredients 9
Steps:
- Preheat over to 300 degrees F.
- Mix the rub ingredients together well in a small bowl.
- Remove the membrane from the bone side of the ribs, then rub the vegetable oil onto the ribs. Pour the rub over the ribs and work the rub fully and evenly into the ribs. Spread the ribs out evenly on a foil-lined baking sheet.
- Bake until tender and juicy on the inside and crispy on the outside, about 2 to 2 1/2 hours.
MEMPHIS DRY RUB
This is a wonderful and spicy rub that goes great on beef or pork ribs! Put it on ribs lightly to get a nice kick and put it on heavy to get a bold hot dish!
Provided by Nikki Johnson
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 24
Number Of Ingredients 9
Steps:
- Combine brown sugar, white sugar, paprika, salt, onion powder, cayenne pepper, black pepper, garlic powder, and chili powder in a bowl.
Nutrition Facts : Calories 24.6 calories, Carbohydrate 5.9 g, Fat 0.3 g, Fiber 0.7 g, Protein 0.4 g, Sodium 876.8 mg, Sugar 4.7 g
BEST MEMPHIS BBQ DRY RUB
This is the best Memphis-style BBQ dry rub; perfectly sweet, spicy and peppery.
Provided by Jordan VanderLaan
Categories 100+ Everyday Cooking Recipes
Time 10m
Yield 3
Number Of Ingredients 8
Steps:
- Whisk brown sugar, black pepper, paprika, white pepper, red pepper flakes, salt, chili powder, and garlic powder together in a bowl. Store in an airtight container.
Nutrition Facts : Calories 100.9 calories, Carbohydrate 22.7 g, Fat 2 g, Fiber 6.2 g, Protein 2.9 g, SaturatedFat 0.4 g, Sodium 3523.2 mg, Sugar 10.6 g
MEMPHIS-STYLE RIBS
Provided by Steven Raichlen
Categories Backyard BBQ Dinner Lunch Beef Rib Tailgating Grill Grill/Barbecue Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 21
Steps:
- 1. Prepare the ribs and rub: Remove the thin, papery skin from the back of each rack of ribs by pulling it off in a sheet with your fingers, using the corner of a kitchen towel to gain a secure grip, or with pliers.
- 2. Combine the paprika, black pepper, brown sugar, salt, celery salt, cayenne, garlic powder, dry mustard, and cumin in a small bowl and whisk to mix. Rub two thirds of this mixture over the ribs on both sides, then transfer the ribs to a roasting pan. Cover and let cure, in the refrigerator, for 4 to 8 hours.
- 3. Prepare the mop sauce (if using): Mix together the cider vinegar, mustard, and salt in a bowl and set aside.
- 4. Set up the grill for indirect grilling and place a large drip pan in the center.
- If using a gas grill, place all of the wood chips in the smoker box and preheat the grill to high; when smoke appears, reduce the heat to medium.
- If using a charcoal grill, preheat it to medium.
- 5. When ready to cook, if using a charcoal grill, toss the wood chips on the coals. Brush and oil the grill grate. Arrange the ribs on the hot grate over the drip pan. Cover the grill and smoke cook the ribs for 1 hour.
- 6. When the ribs have cooked for an hour, uncover the grill and brush the ribs with the mop sauce (if using). Re-cover the grill and continue cooking the ribs until tender and almost done, 1/4 to 1/2 hour longer for baby back ribs, 1/2 to 1 hour longer for spareribs. The ribs are done when the meat is very tender and has shrunk back from the ends of the bones. If using a charcoal grill, you'll need to add 10 to 12 fresh coals to each side after 1 hour. Fifteen minutes before the ribs are done, season them with the remaining rub, sprinkling it on.
- 7. To serve, cut the racks in half or, for a plate-burying effect, just leave them whole.
QUICK & EASY MEMPHIS-STYLE BBQ RIBS
A friend of mine who loves barbecue gave me her recipe for ribs. Use just enough of the spice mixture to rub over them before baking, and sprinkle on the rest later. -Jennifer Ross, Arlington, TN
Provided by Taste of Home
Categories Dinner
Time 3h50m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a small bowl, mix the first 6 ingredients; rub 3/4 cup over ribs. Wrap rib racks in large pieces of heavy-duty foil; seal tightly. Place in a 15x10x1-in. baking pan. Bake 1-1/2 hours. Reduce oven setting to 250°. Bake until tender, 1-1/2 hours longer., Carefully remove ribs from foil; return to baking pan. Sprinkle ribs with remaining spice mixture. Bake 30 minutes longer or until lightly browned, brushing with barbecue sauce, if desired.
Nutrition Facts : Calories 497 calories, Fat 32g fat (11g saturated fat), Cholesterol 122mg cholesterol, Sodium 2066mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 3g fiber), Protein 35g protein.
RUBY TUESDAY'S MEMPHIS DRY RUB RIBS COPYCAT
Menu description - "Hang Off The Plate Ribs® A colossal portion of fork-tender premium baby back ribs. Slow-cooked for hours and seasoned with our secret spices. They've got attitude!" recipelink.com (Adapted from source: BBQ USA: 425 Fiery Recipes from All Across America by Steven Raichlen)
Provided by Chef GreanEyes
Categories Pork
Time 40m
Yield 1 rack ribs, 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix all dry ingredients in a bowl.
- Rub 2/3 of the mixture onto front and back of ribs.
- Lightly brush on barbecue sauce.
- Grill.
- Sprinkle remaining Rub onto top of ribs after grilling.
MEMPHIS DRY RUB RIBS (STEVEN RAICHLEN)
Fashioned after Charlie Vergos' famous ribs-grilled over charcoal, mopped with vinegar sauce, and coated with a dry rub just before serving. Nearly impossible to duplicate these famous ribs at home because Vergos cooks them in a one-of-a kind pit and the rub recipe is a closely guarded secret. Here is Mr. Raichlen's take on my favorite ribs.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- You will need a barbecue mop.
- Make the rub: add the rub ingredients to a bowl; stir to mix.
- Store rub in an airtight container away from heat and light; will keep for 6 months.
- Make the mop sauce-add the vinegar, salt, and rub in a bowl; add 1 cup water; whisk until the salt dissolves; set aside.
- Remove the thin, papery membrane from the back of each rack of ribs.
- Generously season the ribs all over with salt and pepper.
- Set up grill for direct grilling (charcoal is more accurate); preheat to medium.
- When ready to cook, brush the grill grate, place the ribs on the hot grate, bone side down, and grill until that side is sizzling and golden brown, about 35 minutes.
- Turn the ribs and grill meat side down until that side is sizzling and golden brown, about 25 minutes longer.
- When fully cooked, the ribs will be nicely browned and tender enough to pull apart with your fingers.
- The dripping fat may cause flare-ups; if this happens, move the ribs to another spot on the grate.
- Transfer the grilled ribs to a platter or cutting board.
- Generously brush or mop the ribs on both sides with the mop sauce.
- Thickly sprinkle the meat side with the remaining rub to form a crust.
- You can use all or the rub or just a part, depending on your fondness for spice.
- Mr. Raichlen likes a crust about 1/8 inch thick; serve the ribs as whole racks, cut the racks in pieces, or carve them into individual ribs and serve any remaining rub on the side.
MEMPHIS DRY-RUB RIBS
This Juneteenth showstopper, using a dry rub from Greg Collier, the chef and co-owner of Leah & Louise in Charlotte, N.C., is an ode to the flavors of the Mississippi Delta. The smoky, sweet, salty pork ribs slow roast in the oven, yielding tender meat seasoned with a traditional barbecue dry rub. You can substitute the pork for slab beef spareribs with equally good results, or use mushrooms for a vegetarian approach. Crushed peanuts and sweet-potato pikliz make the ribs a meal.
Provided by Nicole Taylor
Categories dinner, barbecues, finger foods, meat, roasts, main course
Time 3h
Yield 3 to 6 servings
Number Of Ingredients 10
Steps:
- Make the rub: In a large bowl, combine all rub ingredients and mix well.
- Prepare the ribs: Rinse the pork ribs then pat dry and place on a medium sheet pan, fat side up. Coat the ribs all over with the dry rub. Place in the fridge uncovered for at least 7 hours or overnight.
- Heat oven to 350 degrees. Line a baking sheet with foil and place a wire rack on top. Transfer ribs to rack and cook, uncovered, 1 1/2 hours. Cover with foil and cook for an additional 1 hour. The ribs will be done when they have an internal temperature of 180 degrees and the meat pulls away from the bone.
- Let rest for 30 minutes before slicing into individual ribs. Garnish with crushed peanuts, if desired.
More about "barbecued dry rub ribs memphis style recipes"
MEMPHIS STYLE BARBECUE RIBS (DRY RUB OVEN BAKED RIBS …
From thespeckledpalate.com
4.6/5 (22)Total Time 7 hrs 10 minsCategory EntreesCalories 943 per serving
- Preheat oven to 275°F. Line a roasting pan or a baking sheet with aluminum foil, and set aside. (This may require more than one pan if you're making a lot of ribs.)
- Rinse ribs and pat dry with paper towels, and remove any silver skin from the backs. (You should be able to remove this with your fingers.)
- Season the ribs liberally with Memphis-style barbecue rub. You'll use about 1 tablespoon per pound.
MEMPHIS-STYLE DRY RIBS RECIPE - SERIOUS EATS
From seriouseats.com
4.8/5 (4)Category Entree, MainsCuisine AmericanCalories 636 per serving
MEMPHIS DRY-RUBBED BABY BACK RIBS RECIPE
From southernliving.com
MEMPHIS STYLE DRY RIBS RECIPE - HOWTOBBBQRIGHT
From howtobbqright.com
MEMPHIS-STYLE RIBS - BARBECUEBIBLE.COM
From barbecuebible.com
MEMPHIS DRY RUB RIBS RECIPE - PAULA DEEN - SOUTHERN …
From pauladeen.com
MEMPHIS BARBECUE SPARERIBS WITH TENNESSEE DRY RUB …
From recipes.sparkpeople.com
REAL MEMPHIS-STYLE DRY BARBECUE RIBS RECIPE - MEATWAVE
From meatwave.com
HOW TO MAKE MEMPHIS STYLE RIBS - KEVIN IS COOKING
From keviniscooking.com
MEMPHIS RUB RECIPE - THE SPRUCE EATS
From thespruceeats.com
MEMPHIS DRY RUB RECIPE - BBQ RUBS
From bbqrubs.com
TRADITIONAL MEMPHIS STYLE BBQ RUB [HISTORY + RECIPE]
From gracelandbbq.com
MEMPHIS DRY RUB RIBS - BARBECUEBIBLE.COM
From barbecuebible.com
MEMPHIS-STYLE BARBECUE BABY BACK RIBS | RECIPES | KALAMAZOO …
From kalamazoogourmet.com
MEMPHIS DRY RUB RECIPE, RENDEZVOUS-STYLE
From amazingribs.com
MEMPHIS STYLE RIB RUB RECIPE: A TRADITIONAL WAY TO EAT RIBS
From thespruceeats.com
MEMPHIS STYLE RIB RUB - BBQ & GRILLING WITH DERRICK RICHES
From derrickriches.com
GRILLED BEEF RIBS WITH MEMPHIS BBQ DRY RUB - HILLBILLY HOUSEWIFE
From hillbillyhousewife.com
MEMPHIS-STYLE DRY RUBBED RIBS - OKLAHOMA JOE'S
From oklahomajoes.com
MOUTHWATERING MEMPHIS RIB RUB RECIPE - PAMPER YOUR PORK RIBS!
From smoker-cooking.com
MEMPHIS DRY RUB RECIPE RECIPES ALL YOU NEED IS FOOD
From foodnewsnews.com
BARBECUED DRY RUB RIBS, MEMPHIS-STYLE – RECIPES NETWORK
From recipenet.org
BARBECUED DRY RUB RIBS, MEMPHIS-STYLE RECIPE | FOOD NETWORK
From private.blog-guru.web.id
MEMPHIS STYLE DRY RUB RIBS - HEY GRILL HEY
From heygrillhey.com
BARBECUED DRY RUB RIBS, MEMPHIS-STYLE RECIPE - KITCHEN INFINITY
From kitcheninfinity.com
MEMPHIS STYLE DRY RIBS - BBQTALES
From bbqtales.com
MEMPHIS-STYLE DRY-RUBBED RIBS RECIPE BY MELISSA COOKSTON
From thedailymeal.com
MEMPHIS STYLE RIB RECIPE | HOW TO SMOKE MEMPHIS STYLE DRY RUB …
From bbqteacher.com
RIBS RECIPE: MEMPHIS DRY RUB SMOKED BBQ RIBS
From bbqblvd.com
MEMPHIS BBQ: DRY RUB OR SAUCED, YOU CAN’T GO WRONG
From freerangeamerican.us
MEMPHIS-STYLE BARBECUE PORK RIBS - JESSICA GAVIN
From jessicagavin.com
MEMPHIS STYLE DRY RIBS RECIPE - HEATH RILES BBQ
From heathrilesbbq.com
MEMPHIS DRY RUB - HEY GRILL HEY
From heygrillhey.com
MEMPHIS STYLE RIBS: EVERYTHING YOU NEED TO KNOW
From lilgrill.com
BBQ BEEF RIBS WITH MEMPHIS DRY RUB - CARMA'S COOKERY
From carmascookery.com
IT'S ALL IN THE RUB: HOW TO MAKE REAL-DEAL MEMPHIS-STYLE …
From seriouseats.com
ASTRAY RECIPES: BARBECUED DRY RUB RIBS, MEMPHIS-STYLE
From astray.com
MEATHEAD'S WORLD FAMOUS MEMPHIS DUST BBQ DRY RUB RECIPE
From amazingribs.com
MEMPHIS STYLE DRY BBQ RUB FOR RIBS RECIPE - FOOD NEWS
From foodnewsnews.com
You'll also love