American · Dinner
Memphis-Style Pork Ribs
Dry-Rubbed Baby Back Ribs (Dairy-Free)
Baby back pork ribs coated in a Memphis dry rub of paprika, brown sugar, garlic powder, onion powder, cayenne and black pepper, then slow-smoked over indirect heat until the meat pulls from the bone. Finished with an apple cider vinegar mop and served with extra rub for a bark-forward plate.
$7
20 minsPrep
240 minsCook
260 minsTotal
MediumLevel
Nutrition per serving
698Calories
49.5gProtein
49.4gFat
16.4gCarbs
9.3gSugar
3gFiber
1067mgSodium
241mgChol
16.9gSat Fat
585mgPotassium
28mgCalcium
2.1mgIron
0.8mcgVitamin B12
1.8mgVitamin C
gluten-free
egg-free
protein-rich
low-carb
dairy-free
Instructions
1
Prep
Pat ribs dry and peel the silverskin off the bone side, lifting a corner and pulling it away in one sheet.
2
Prep
Whisk paprika, brown sugar, garlic powder, onion powder, black pepper, cayenne and salt in a bowl until evenly colored.
3
Build
Rub ribs with vegetable oil, then press the dry rub into every surface until fully coated in a dark even layer.
4
Grill
Cook ribs bone-side down over indirect heat at 250°F for about 4 hours until meat pulls back from bone tips and probe slides in cleanly.
5
Plate
Brush ribs with apple cider vinegar over the last 20 minutes, rest 10 minutes, then slice between bones and dust with reserved rub.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g baby back pork ribs, bone-in
- 2 tbsp2 tbsp paprika
- 2 tbsp2 tbsp brown sugar
- 2 tsp2 tsp garlic powder
- 2 tsp2 tsp onion powder
- 2 tsp2 tsp freshly ground black pepper
- 1 tsp1 tsp cayenne
- 1 tsp1 tsp salt
- 6 tbsp90ml apple cider vinegar
- 2 tbsp30ml vegetable oil
