Finished ribs, with corn bread and collared greens on a white plate.

Memphis Dry Ribs

Name: Memphis Dry Ribs Recipe
Prep time: 24 h
Cook time: 2 h 30 min
Yield: 4 Servings
Cuisine: Pork
Ingredients: 4 lb Pork Loin Baby Back Ribs or Meaty Spareribs; 1 tbsp Brown Sugar; 1 tbsp Paprika; 1 tbsp Onion Powder; 3/4 tsp Celery Salt; 3/4 tsp Ground Cumin; 1/2 tsp Black Pepper; 3 cup Wood Chips (use hickory or oak chips for the best flavor); Additional Items:; Shallow Dish; Small Bowl; Plastic Wrap; Smoking Box; Disposable Aluminum Pan (drip pan)

Recipe courtesy of The National Pork Board

Makes: 4 servings
Prep Time: 4 - 24 hours
Cook Time: 1-1/2 - 2-1/2 hours

Ingredients:

Pork Loin Baby Back Ribs or Meaty Spareribs
Brown Sugar
Paprika
Onion Powder
Celery Salt
Ground Cumin
Black Pepper
Wood Chips (use hickory or oak chips for the best flavor)

Additional Items:

• Shallow Dish
• Small Bowl
• Plastic Wrap
• Smoking Box
• Disposable Aluminum Pan (drip pan)

Directions:

Cut ribs into 4 portions.
Place ribs in shallow dish.
In small bowl, combine brown sugar, paprika, onion powder, celery salt, cumin and black pepper; rub evenly over meaty side of ribs.
Cover with plastic wrap and marinate in the refrigerator for 4 to 24 hours.
At least 1 hour before grilling, soak wood chips in enough water to cover. Drain before using.
Preheat grill to medium heat.
Add 1/2-inch hot water to drip pan.
Add wood chips to smoking box.
Place smoker box on the cooking grid.
Place ribs, bone side down, on grill rack over drip pan.
Cover and grill for 1-1/2 to 2 hours or until ribs are tender.