Memphis Dry Rub Ribs

In Memphis, they understand that sometimes the best sauce is no sauce at all. These dry rub ribs let the spice blend and smoke do all the talking, creating ribs with incredible depth of flavor in every bite. The bark that forms during the long smoke is pure magic - savory, slightly sweet, and packed with complexity.

These ribs are perfect for BBQ purists who appreciate the craft of smoking meat. They're ideal for competitions where you want judges to taste your skills, not a store-bought sauce. I also love serving them at gatherings where I know there are sauce-lovers and dry-rub fans - everyone can enjoy them their way.

Classic Memphis sides are the way to go here. Tangy coleslaw helps cut through the richness without adding competing sweetness. Baked beans complement without overwhelming. White bread is traditional for soaking up any juices on your plate. Sweet tea to drink, and you've got yourself an authentic Memphis spread.

The rub is where you can really make this recipe your own. More paprika creates a deeper color and sweeter flavor. Increase the cayenne if you like heat. Some pitmasters add celery salt for an extra savory note. A touch of coffee grounds adds incredible depth and helps form an amazing bark.

The beauty of dry ribs is the bark - that flavorful crust that forms during the long smoke. Don't wrap these; you want the surface exposed to smoke the entire time. If they look like they're getting too dark, move them to a cooler part of the smoker rather than wrapping. Patience rewards you with ribs that need no adornment.