In Memphis, many ribs come out with no sauce at all. Instead, they get a heavy coat of paprika-based rub before and after cooking. This blend is savory, a little sweet and has a gentle kick of heat at the finish.
The recipe
Ingredients
- 1/4 cup sweet paprika
- 2 tbsp brown sugar
- 2 tbsp kosher salt (Diamond Crystal; use 1 1/4 tbsp if using Morton)
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp coarse black pepper
- 2 tsp chili powder
- 1 tsp dry mustard powder
- 1 tsp celery seed
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp cayenne pepper
Steps
- Mix all the ingredients in a bowl until evenly blended. Set aside about 1/4 cup in a small shaker for finishing.
- Remove the membrane from the bone side of the ribs and pat them dry.
- Season both sides with about 1/4 cup of rub per rack.
- Smoke at 225–250°F with hickory until the ribs are tender, about 195–203°F between the bones. Pork is safe at 145°F, but ribs need more time to get tender.
- Optional, for the Memphis mop: mix 1/2 cup apple cider vinegar with 1/2 cup water and 1 tbsp of rub. Spritz or mop the ribs every hour after the first 2 hours.
- When the ribs are done, sprinkle them with a light, even dusting of the reserved rub right before slicing.
- Store leftover rub in an airtight jar.
Why this works
Memphis-style ribs are all about the rub. Paprika leads, so the blend has a deep red color and earthy taste. Celery seed, mustard and herbs bring that classic Memphis tang. There is just enough brown sugar to help form a bark, but less than a sweet rib rub, since these ribs aren't meant to be sticky.
The finishing sprinkle is the secret. A fresh dusting right before serving adds a burst of raw spice that the long cook takes away.
"Wet" or "dry"
In Memphis, you can order ribs "wet" (with sauce) or "dry" (just rub). This rub works both ways. For wet ribs, brush on a thin coat of Kansas City-style BBQ sauce in the last 20 minutes.
Best on
- Pork spare ribs and baby backs. Use it with the timing in 3-2-1 ribs. For dry ribs, skip the sauce step and unwrap for the last hour so the bark firms up.
- Pulled pork. Sprinkle a little on smoked pulled pork after you shred it.
- Wings. Toss smoked wings in a light coat right after cooking. Wings must reach 165°F.
How much to use
Use about 1/4 cup per rack of ribs before cooking, plus about 1 tablespoon per rack to finish. For pork shoulder, figure about 1 tablespoon per pound.
Make ahead and storage
Kept in a sealed jar away from heat and light, this rub stays fresh for about 6 months. The dried herbs fade first, so if it smells flat, it's time for a new batch.
Variations
Smokier: use 2 tbsp sweet paprika and 2 tbsp smoked paprika.
More tang: add 1 tsp citric acid or dried lemon peel.
Gear for this recipe
- A leave-in meat thermometer to track the ribs
- Hickory chips, chunks or pellets
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