Memphis Dry-Rubbed Back Ribs

Name: Memphis Dry-Rubbed Back Ribs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 slabs pork loin baby back ribs, about 2 1/4 pounds each; 1 teaspoons cayenne pepper; 1 Tbsp chili powder; 1 teaspoon dry mustard; 1 Tbsp granulated garlic; 1 teaspoons ground allspice; 1 teaspoon ground coriander; 1 Tbsp ground cumin; 2 Tbsps finely ground black pepper; 1 Tbsp onion powder; 59 milliliters paprika; 118 milliliters salt; 177 milliliters Sugar In The Raw

This recipe serves 4. If 91 cents per serving falls in your budget, Memphis Dry-Rubbed Back Ribs might be an awesome gluten free and dairy free recipe to try. One serving contains 198 calories, 2g of protein, and 2g of fat. If you have pork loin baby back ribs, salt, ground cumin, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

At least a half hour and up to 4 hours before you plan to cook the ribs, peel the membrane off the back of the ribs and trim any excessive fat. Season the ribs liberally on both sides with the Rib Rub. Refrigerate.

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Ribs

Dry Seasoning Rub

Prepare the grill for cooking over indirect heat at 300 degrees F using apple or cherry wood for flavor.

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Cherries

Apple

Equipment you will use

Grill

Place the ribs directly on the cooking grate, meaty-side up. Cook for 1 hour. Flip and cook another 30 minutes. Flip again and cook until they are nicely caramelized and golden brown, about another 30 minutes, but may vary depending on your grill.

Ingredients you will need

Ribs

Equipment you will use

Grill

Transfer the ribs to a platter.

Ingredients you will need

Ribs

Lay out two big double-layered sheets of heavy-duty aluminum foil, each big enough to wrap a whole slab of the ribs.

Ingredients you will need

Ribs

Wrap

Equipment you will use

Aluminum Foil

Transfer the ribs to the foil, meaty-side up. Fold the foil up around the ribs into a packet. Seal the packets snugly, being careful not to puncture the foil with the rib bones. Return to the grill for 45 minutes to 1 hour to reach your desired degree of tenderness. The best way to determine the doneness is to open the foil after 45 minutes and feel the texture of the meat. It should be very tender.

Ingredients you will need

Meat