Memphis Dry Ribs Print this recipe
Cook time: 2 hours Prep time: 15 minutes
- 1 tablespoon brown sugar
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 3 cups wood chips (use hickory or oak chips for the best flavor)
- 4 pounds pork back ribs OR meaty spareribs
- ½ teaspoon pepper
- ¾ teaspoon celery salt
- ¾ teaspoon ground cumin
- 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. In charcoal grill with a cover, place preheated coals around a drip pan for medium indirect heat. Add ½-inch hot water to drip pan.
- Sprinkle half of the drained wood chips over the coals. Place ribs, bone side down, on grill rack over drip pan. Cover and grill for 1½ to 2 hours or until ribs are tender. Add more preheated coals (use a hibachi or a metal chimney starter to preheat coals) and wood chips; turn ribs halfway through grilling.
- Note: For gas grills, preheat and then turn off any burners directly below where the food will go. The heat circulates inside the grill, so turning the food is not necessary.
- The National Pork Board