Memphis Style Baby Back Ribs Recipe

🧂 Ingredients

• 1 rack Pork baby back ribs
• 1/2 cup Paprika
• 2 tbsp Smoked paprika
• 2 tbsp Garlic powder
• 1/4 cup Chili powder
• 3 tbsp Kosher salt
• 3 tbsp Black pepper
• 3 tbsp Brown sugar

  packed
• 2 tbsp Onion powder
• 1 tbsp Dried oregano
• 1 tbsp Cumin
• 2 tsp Dried mustard
• 1 tsp Cayenne powder
• 2 tbsp Apple cider vinegar
• 3 tbsp Butter
• 3 tbsp Honey

Instructions

• 1 Remove the membrane (silver skin) from the back side of the ribs.
• 2 Trim off any bits and pieces that will will burn off during the smoking process.
• 3 Generously apply rub on both sides of the ribs, patting in the rub.
• 4 Allow ribs to rest for one hour before smoking (dry brine).
• 5 Get the smoker to 250 degrees F and use your preferred wood (we recommend
  hickory).
• 6 Place ribs into the smoker and allow to smoke for 3 hours.
• 7 Wrap the ribs in aluminum foil with the apple cider vinegar, butter, and honey.
  Make sure the ribs are bone side up so the meaty part of the ribs are in the
  braising ingredients.
• 8 Place back onto the smoker for one hour.
• 9 Remove the ribs from the smoker. Take them out of the aluminum foil.
• 10 Place back onto the smoker for an additional hour.
• 11 Check for doneness by using an instant-read thermometer. Pull the ribs off at
  195 degrees F. For fall-off-the-bone, pull them at 200-205 degrees F.
• 12 Allow to rest for 20 to 30 minutes then cut them into individual ribs.
• 13 Enjoy!

Nutrition Info