Memphis Style Baby Back Ribs
Remove the thin silver skin from the back of the ribs. In a medium sized bowl, combine Sweet Hungarian Paprika, Ground Black Pepper, dark brown sugar, Hickory Smoked Salt (Fine), Ground Celery Seeds, Cayenne Pepper, Garlic Powder, Ground Yellow Mustard Seeds, and Ground Cumin. Remove ¼ of the rub and set aside. Rub the remainder on all sides or the ribs and place into a roasting pan. Cover with foil and refrigerate overnight.
Preheat oven to 325° and bring ribs to room temperature. Place the ribs into the oven and cook for 2 hours. Preheat the grill to 250°, remove the ribs from the oven and coat both sides with the remaining rub. Indirectly cook ribs on the side of the grill that is not lit for 15 minutes. In a small bowl combine apple cider vinegar, yellow mustard, and Hickory Smoked Salt (Fine). Brush the sauce on both sides and cook the ribs on the other side for 15 more minutes.
- 6 pounds Baby Back Ribs
- 2 tablespoons Sweet Hungarian Paprika
- 2 teaspoons Ground Black Pepper
- 2 teaspoons dark brown sugar
- 2 tablespoons Hickory Smoked Salt (Fine)
- 1 teaspoon Ground Celery Seeds
- ½ teaspoon Cayenne Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Ground Yellow Mustard Seeds
- 1 teaspoon Ground Cumin
- 1 cup apple cider vinegar
- ¼ cup yellow mustard
- 1 tablespoon Hickory Smoked Salt (Fine)
Removing the silverskin is important to do before cooking the ribs, as it prevents seasonings and flavorings from penetrating into the meat.
|Prep Time||15 Minutes|
|Cook Time||2 1/2 Hours|
|Total Time||3 Hours|
|Credits||Chef Cindy Taffel & Photographer Robyn Handler|