Memphis Dry-Rub Ribs

Recipe from Greg Collier

Adapted by Nicole Taylor

Published June 10, 2020

Memphis Dry-Rub Ribs
Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.
Total Time
3 hours, plus chilling and resting
Rating
4(606)
Comments
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This Juneteenth showstopper, using a dry rub from Greg Collier, the chef and co-owner of Leah & Louise in Charlotte, N.C., is an ode to the flavors of the Mississippi Delta. The smoky, sweet, salty pork ribs slow roast in the oven, yielding tender meat seasoned with a traditional barbecue dry rub. You can substitute the pork for slab beef spareribs with equally good results, or use mushrooms for a vegetarian approach. Crushed peanuts and sweet-potato pikliz make the ribs a meal. —Nicole Taylor

Featured in: A Juneteenth of Joy and Resistance

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Ingredients

Yield:3 to 6 servings

    For the Rub

    • ½(packed) cup dark brown sugar
    • ¼cup hot paprika
    • 2tablespoons kosher salt
    • 2tablespoons onion powder
    • 2tablespoons garlic powder
    • 1tablespoon ground black pepper
    • 1½teaspoons cumin seed
    • 1½teaspoons dry mustard

    For the Ribs

    • 4pounds bone-in country pork rib rack
    • Crushed unsalted peanuts, for garnish (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

922 calories; 72 grams fat; 23 grams saturated fat; 1 gram trans fat; 26 grams monounsaturated fat; 12 grams polyunsaturated fat; 20 grams carbohydrates; 3 grams dietary fiber; 12 grams sugars; 49 grams protein; 760 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the rub: In a large bowl, combine all rub ingredients and mix well.

  2. Step 2

    Prepare the ribs: Rinse the pork ribs then pat dry and place on a medium sheet pan, fat side up. Coat the ribs all over with the dry rub. Place in the fridge uncovered for at least 7 hours or overnight.

  3. Step 3

    Heat oven to 350 degrees. Line a baking sheet with foil and place a wire rack on top. Transfer ribs to rack and cook, uncovered, 1½ hours. Cover with foil and cook for an additional 1 hour. The ribs will be done when they have an internal temperature of 180 degrees and the meat pulls away from the bone.

  4. Step 4

    Let rest for 30 minutes before slicing into individual ribs. Garnish with crushed peanuts, if desired.

Ratings

4 out of 5
606 user ratings
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Comments

Timothy

These will be delicious with this rub, but more tender if you cook them low and slow at 250F (wrapped in foil) for a longer time.

Sandy

Very tasty and the meat was fall off the bone moist. I followed suggestion from others and adjusted the heat and cook time. Uncovered on rack for 45 min at 350 degrees then lowered heat to 300 while wrapped in foil for 2 hours. Also broiled for about 5 minutes to brown at the end.

Lucky to Live Near The Garlic Fields

"Country pork ribs" are actually cut from the hog's shoulder and are not actually ribs. Sold bone in or boneless. There is no such thing as a "rack" of country ribs. They do have lots of both fat and connective tissue and benefit greatly from long and low cook times. This particular rub is good and be customized as you wish. Try rubbing the meat in yellow mustard first and then applying the rub. Whatever you do, take your time, do not rush this.

ed

Start w just 1 tsp salt

Kate B.

I used this dry rub on St Louis ribs that I grilled (gas grill) instead of baking. Put them in a disposable aluminum roasting pan, covered with aluminum foil. Kept grill at 300 degrees F for over 2 hrs. Then used a silicone brush to put on some BBQ sauce and finished on the grill (kept the top open). It was my first time making ribs and everyone raved about them.

AM

350 degrees is way too high. Once the meat reaches 180 degrees, it’s already too late. The foil added at the last hour does nothing. I’m starting to lose faith in these recipes. I definitely will read all the notes before I start a recipe. That’s on me. Sorry, Memphis.

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Credits

Dry rub recipe adapted from Greg Collier, chef and co-owner of Leah & Louise, Charlotte, N.C.

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