dinner · gluten-free · dairy-free
Memphis dry-rub ribs
St. Louis-cut spare ribs sprinkled with a paprika-heavy dry rub, rested overnight, browned and slow-smoked until tender.
- Time
- 300min
- Steps
- 6
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
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Shopping list
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Equipment
You'll need: Grill or smoker.
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Method
-
1
Trim the ribs to St. Louis cut: cut off the rib tips along the cartilage line and trim loose fat. Keep the tips to cook alongside.
-
2
Mix all the rub ingredients. Sprinkle a light coat on the bone side and a heavier coat on the meat side; don't rub it in.
-
3
Wrap and refrigerate overnight.
-
4
Brown the ribs over direct heat on a grill for 3-4 minutes a side.
-
5
Move to indirect heat with wood chunks (hickory) at 120-135°C (250-275°F) and smoke 4-5 hours, spritzing with vinegar every hour, until a toothpick slides in easily and the bones start to show.
-
6
Rest 10 minutes, dust with a little extra rub and slice between the bones.
