Memphis Dry Rub Ribs

Ingredients

• 3 lbSt. Louis-style pork ribs$21.45
• 2 tbspyellow mustard$0.47
• 0.25 cupbrown sugar$0.10
• 2 tbsppaprika$1.13
• 1 tbspgarlic powder$0.11
• 1 tbsponion powder$0.04
• 1 tbspkosher salt$0.02
• 1 tspblack pepper$0.19
• 1 tspcayenne pepper$0.02
• 0.25 cupapple cider vinegar$0.47
• Total for 4 servings$24.00

Most of the cost is st. louis-style pork ribs ($21.45) and paprika ($1.13). With oil, spices and staples already at home, the shop drops to about $21.81. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Preheat the oven or a covered grill set up for indirect heat to 275°F (140°C). Line a large rimmed baking sheet with aluminum foil. Pat the St. Louis-style pork ribs dry with paper towels, flip bone-side up, and peel off the thin papery silverskin membrane using a butter knife and paper towel for grip.
2. In a small bowl, thoroughly mix the brown sugar, paprika, garlic powder, onion powder, kosher salt, black pepper, and cayenne pepper. Coat both sides of the ribs evenly with the yellow mustard as a binder, then season all over with the rub, pressing gently to adhere and reserving 1 tablespoon of the rub for finishing. Let the ribs rest at room temperature for 30 minutes to absorb the seasoning.
3. Place the ribs meat-side up on the prepared baking sheet in the oven (or over indirect heat on the grill grate). Bake or smoke at 275°F (140°C) for 2 hours and 45 minutes to 3 hours, lightly spritzing or brushing the surface with the apple cider vinegar every 60 minutes to maintain surface moisture.
4. Check that the ribs are tender: internal temperature between the bones must read at least 145°F (63°C) for safety, ideally reaching 195°F to 203°F (90°C to 95°C) for tender meat, and the meat should have pulled back about 1/2 inch from the bone tips. Remove from the heat and immediately dust the top with the reserved 1 tablespoon of dry rub.
5. Transfer the ribs to a cutting board and let rest for 10 minutes so juices settle. Slice between the bones into individual ribs and serve warm.