Wednesday, September 18, 2013

Memphis Rub Ribs

In the past, I've tried to cook ribs in just a couple hours, the results were always less than stellar...dried out and way too chewy to enjoy.  I've done a little research and gotten a little advice from others who have had success make ribs and I think I found my own recipe.  The thing with ribs is you have to give them PLENTY of time.  I make a dry rub and leave that on for 2-3 days and then plan on cooking your ribs very slowly - 10 hours is good.  With these notes, I was able to make fall of the bone, delicious
 finger licking ribs :-)

First the rub recipe:

2 1/2 tablespoons chili powder
2 tablespoons cumin
1 tablespoon coriander
1 tablespoon kosher salt
1/2 tablespoon paprika
1/2 tablespoon brown sugar
1/2 teaspoon freshly ground black pepper
dash of cayenne pepper

Take the skin off the underside of the ribs.  If this is easy to do, if not, score the underside of the ribs with a knife.  Generously spread the dry rub on both sides of the ribs.
Cover with Saran Wrap - use the real deal, no imitations here...this allows you to cook with the Saran Wrap on.  Cover the SaranWrap with foil and then refrigerate for 2 - 4 days.

After the ribs have chilled with the rub for 2-4 days, set the oven temperature to 200 degrees.  Put the ribs in the oven and cook for 10 hours.  For the last two hours, unwrap the ribs, increase the temperature to 250 and remove the Saran Wrap.  Slather ribs with barbecue sauce every 30 minutes.  At the end of 10 hours, you'll have fall off the bone good ribs.

Dry Rub Ingredients

Ingredients whisked together

Getting the ribs ready to rub

Ribs with rub applied

Ribs wrapped in Saran Wrap

Delicious finished ribs


  1. I assume you meant "Take the skin of the underside of the ribs" to be "Take the skin of the underside of the ribs off"

    This can be a significant challenge, I've used a sharp knife to score the skin many times & way so it allows the spice to get in and isn't a bother when eating

    1. Hi Jeff,

      Thanks for the comment. I updated the directions to include both options. When I tried to take the skin off, it came off easily in one piece, but scoring the underside with a sharp knife is also a good option to ensure the rub can be absorbed into the ribs.