Memphis Dry-Rubbed Baby Back Ribs

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!

Memphis Dry-Rubbed Baby Back Ribs

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)


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.


Nominated for Loan Officer of the Year by ASREB in 2017 and a Mortgage Loan Officer since 2013, Shane holds more than 30 years of customer sales and service career experience, Gilbert-based Shane Christopher serves as a Mortgage Advisor with Geneva Financial. He is renowned—and respected—for a hometown attitude of service with a smile and treating clients like family.