Spend more of your summer days outdoors and hanging out by the grill in your backyard. The best way to work in your new Traeger is by whipping up a delicious rack of these Memphis dry-rubbed baby back ribs! Pair it with some mac-n-cheese, potato salad, or a side of baked beans and corn bread for a Memphis classic. Shoutout to Southern Living for this amazing recipe!
INGREDIENTS
- 2 (2 1/2- to 3-lb.) slabs baby back pork ribs
- 1/3 cup kosher salt
- 1/4 cup packed dark brown sugar
- 3 Tbsp. paprika
- 1 Tbsp. black pepper
- 1 Tbsp. garlic powder
- 1 Tbsp. onion powder
- 1 Tbsp. dry mustard
- 1 Tbsp. chili powder
- 1 Tbsp. ground cumin
- 1 Tbsp. ground allspice
- 1 Tbsp. herbs de Provence
- 1 cup apple cider vinegar, divided
- 1 cup water, divided
- 2 handfuls wood chunks for smoking (hickory, oak, or pecan)
INSTRUCTIONS
- Pat both sides of slabs dry with paper towels. Using a sharp knife, remove thin membrane from back of each by slicing into it and pulling it off with a paper towel. (This will make ribs more tender and allow meat to absorb the rub better.)
- Combine salt, brown sugar, paprika, pepper, garlic powder, onion powder, dry mustard, chili powder, cumin, allspice, and herbs de Provence in a medium bowl. Rub 3/4 cup mixture evenly over both sides of slabs, and let stand at room temperature 30 minutes.
- Prepare a charcoal fire in smoker according to manufacturer’s instructions, substituting a mixture of 3/4 cup each of the vinegar and water in drip pan. Bring internal temperature to 250°F to 275°F, and maintain for 15 to 20 minutes. Place wood chunks on coals. Place slabs on smoker, meaty side up; cover with lid.
- Smoke ribs, maintaining inside temperature between 250°F and 275°F, until meat is tender to the touch and pulls away from bones on the ends, 3 hours to 3 hours and 30 minutes. Remove ribs, and place on a baking sheet. Stir together remaining 1/4 cup each of vinegar and water. Spritz or brush vinegar-water mixture on both sides of ribs to thoroughly moisten. If desired, rub remaining 1/2 cup brown-sugar mixture on both sides of the ribs. Slice ribs between the bones, and serve.
