Memphis-Style Baby Back Ribs

Baby Back Ribs

Although you’ll find pork sandwiches aplenty, there’s no shortage of baby back ribs in Tennessee. The Volunteer State is also home to some regional classics like smoked bologna (often called Tennessee Tenderloin) and barbecue spaghetti, which was created in the South’s most celebrated ‘cue city: Memphis.

Memphis-Style Baby Back Ribs
Yield: approximately 4 servings
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Ingredients
  1. 2 (2 1⁄2-pound) racks baby back ribs
  2. Dry Rub (recipe follows)
  3. Hickory wood chips
Instructions
  1. Using a sharp knife, pierce thin membrane on back of ribs. Peel to remove; discard.
  2. Spread 2⁄3 cup Dry Rub over ribs; reserve remaining Dry Rub. Cover ribs with heavy-duty plastic wrap, and refrigerate at least 8 hours or up to 12 hours.
  3. Soak wood chips in water at least 30 minutes. Remove plastic wrap from ribs, and discard. Sprinkle remaining Dry Rub over both sides of ribs.
  4. Preheat smoker to 225° to 250°. Sprinkle soaked wood chips over coals. Place ribs, bone side down, on smoker rack. Cover with smoker lid, and cook until very tender, approximately 4 1⁄2 hours.
Taste of the South https://www.tasteofthesouthmagazine.com/
Dry Rub
Yield: approximately 1 cup
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Ingredients
  1. 1⁄2 cup paprika
  2. 1⁄4 cup firmly packed light brown sugar
  3. 2 tablespoons salt
  4. 1 tablespoon garlic powder
  5. 1 tablespoon ground black pepper
  6. 1 teaspoon celery salt
  7. 1⁄2 teaspoon ground red pepper
Instructions
  1. In a small bowl, stir together paprika, brown sugar, salt, garlic powder, black pepper, celery salt, and red pepper. Store in an airtight container up to 2 months.
Taste of the South https://www.tasteofthesouthmagazine.com/

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