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Paula Deen's Memphis Dry-Rub Ribs

Memphis Dry Rub Ribs Paula Deen
Baby Back Ribs
skill level
Easy
time
Over 120min
servings
4
cost
$
Contributed by :
Memphis Dry-Rub Ribs Recipe: This flavorful rub hits notes of sweetness and heat thanks to the brown sugar and cayenne pepper.
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ingredients
  • 2 racks Baby Back Ribs (1 1/2 pounds each)
  • 2 teaspoons Salt
  • 2 teaspoons Light Brown Sugar
  • 2 teaspoons Paprika
  • 1 1/2 teaspoons Garlic Powder
  • 1 1/2 teaspoons Chili Powder
  • 1 1/2 teaspoons ground Cumin
  • 1 teaspoon Black Pepper
  • 1 teaspoon dried Oregano
  • 1/2 teaspoon Cayenne Pepper
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    2 racks Baby Back Ribs (1 1/2 pounds each)
    2 teaspoons Salt
    2 teaspoons Light Brown Sugar
    2 teaspoons Paprika
    1 1/2 teaspoons Garlic Powder
    1 1/2 teaspoons Chili Powder
    1 1/2 teaspoons ground Cumin
    1 teaspoon Black Pepper
    1 teaspoon dried Oregano
    1/2 teaspoon Cayenne Pepper
    Place the ribs in a large roasting pan. In a small bowl, combine all the remaining ingredients to make the spice rub. Rub the spicy mixture all over the ribs. Get in there real good and make sure you don't miss any spots. Cover tightly with plastic wrap and refrigerate for at least 2 hours or overnight.
  • 2
     
    Grease the grate by brushing with oil. When you are ready to cook the ribs, preheat the grill. Adjust the heat for low, indirect grilling. Place the ribs over indirect heat, cover, and cook, turning occasionally, until the ribs are tender and just about falling off the bone, 3 to 3 1/2 hours.

    Helpful Tips:
    1. Try slow grilling or baking these ribs.
    2. For added flavor, cook the Succotash in the leftover pork fat.
 
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