Memphis Dry Rub Ribs

🎁 You have 30 days of free full access to every recipe. Join the Kitchen Club to keep it →
Beale Street Historic District

📍 Where this dish comes from: Memphis, Tennessee · Beale Street Historic District
Discover the history of this region →
Memphis Dry Rub Ribs, plated and ready to serve

True Memphis-style ribs never touch sauce — the rub, the smoke, and time are what carry the flavor. This version keeps that exact philosophy, using a brown sugar substitute in the rub so the classic sweet-smoky balance stays intact without a drop of real sugar.

What You’ll Need

Ingredients for Memphis Dry Rub Ribs

Memphis Dry Rub Ribs

Pork ribs coated in a bold, sugar-free dry rub and smoked low and slow until the meat pulls clean off the bone.
Print Recipe
Prep Time: 15 minutes
Cook Time: 5 hours
Total Time: 5 hours 15 minutes
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 480kcal

Ingredients

  • 2 racks pork spare ribs membrane removed
  • 2 tbsp smoked paprika
  • 1 tbsp brown sugar substitute
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tsp cayenne pepper
  • 2 tsp salt
  • 1 tsp black pepper
  • Wood chips (hickory), for smoking

Instructions

  • Mix smoked paprika, brown sugar substitute, garlic powder, onion powder, cayenne, salt, and pepper.
  • Rub generously over both racks of ribs, coating all sides. Let rest at room temperature 30 minutes.
  • Preheat smoker to 225°F (107°C).
  • Smoke ribs 5 hours, maintaining consistent temperature, until meat pulls back from the bone and probes tender.
  • Rest 10 minutes before slicing between the bones.

Nutrition

Serving: 1serving | Calories: 480kcal | Protein: 34g | Fat: 36g | Fiber: 1g
Tried this recipe?Let us know how it was!

Cooking Memphis Dry Rub Ribs in the kitchen

Health Benefits

  • A dry rub delivers deep flavor without the added sugar of a traditional barbecue sauce.
  • Pork ribs provide protein along with thiamine and selenium.
  • Slow smoking renders excess fat away from the meat over the long cook.

Pairs Well With

  • Smoked Turkey Collard Greens
  • Cauliflower "Potato" Salad, Mustard Style
Scroll to Top