Memphis Style Dry Ribs on the Traeger Timberline 1300 | Heath Riles BBQ
We're making Memphis Style Dry Ribs using our brand new, award-winning Competition BBQ Rub! Simple BBQ is the best BBQ. Personally, I love a good dry rib, and we're adding a little Memphis flare to this recipe. Our new Competition BBQ Rub is sweet, spicy, sand savory. I developed this rub before Memphis in May, and it helped bring home 1st place ribs. This rub is great on pork, chicken, and beef. Get your hands on a bottle and try this recipe at home!
Full Step-By-Step Recipe:
Heath Riles BBQ Products:
Merch:
More Heath Riles BBQ Recipe Videos:
Printable recipes at 'Shootin' The Que' recipe blog:
Join our online BBQ community Shootin' the Que on Facebook. Talking all things BBQ!
WHAT HEATH USED:
• Heath Riles BBQ Garlic Jalapeno Rub
• Heath Riles BBQ Competition BBQ Rub
• Prairie Fresh Prime Baby Back Ribs
• Benchmade Meatcrafter Knife
• Royal Oak Charcoal Hardwood Pellets
• Thermapen One
• Traeger Timberline 1300
• French's Yellow Mustard
• Large Aluminum Sheet Pan
• Plastic Spray Bottle
• Aluminum Foil
INGREDIENTS:
• Heath Riles BBQ Garlic Jalapeno Rub
• Heath Riles BBQ Competition BBQ Rub
• Prairie Fresh Prime Baby Back Ribs
• Yellow Mustard
DIRECTIONS:
1. Fire up your grill to 300º.
2. Take your ribs out of the pack and trim off any excess fat.
3. Coat both sides of your ribs in yellow mustard.
4. Season both sides of your ribs with Heath Riles BBQ Competition BBQ and Garlic Jalapeno Rub.
5. Place your ribs on your grill for 2 hours, or until it reaches an internal temperature of 170º. Spritz with water after the first hour and then every 30 minutes.
6. After 2 hours, wrap your ribs in aluminum foil and place back on the grill for one hour.
7. Once your ribs are hitting 203-207º internally, take them off your grill and out of the foil.
8. Dust both sides of the ribs with more Heath Riles BBQ Competition BBQ Rub.
9. Place the ribs back on your grill for about 5 minutes.
10. After about 5 minutes, take your ribs off the grill and let them rest for about 10-15 minutes.
11. Slice and serve.
CONNECT WITH HEATH:
Facebook:
Instagram:
Twitter:
TikTok:
Affiliate Disclaimer: Some of the links in this description are affiliate links where we may earn a small commission if you use them. This is no additional cost to you
Heath Riles, pitmaster
• 75x BBQ Grand Champion,
• 2022 Memphis in May World Rib Champion
• Award-Winning Rubs, Sauces, Marinades, and Injections
#heathrilesbbq #pork #ribs #traeger #pelletgrill #bbqrubs #memphis #memphisbbq #pitmasterheathriles #heathrilesbbqproducts #food #grilling #bbq #barbecue #recipes #simplerecipes #easyrecipes #dryribs
Memphis Style Dry Rub Recipe
Memphis Style Pork Rub
This is a great all around rub for pork butt and ribs. Why spend a lot of money on rubs when you can make them at home with spices you more than likely have in your pantry right now!
1/2 Cup - Dark Brown Sugar
1 Tsp - Sea Salt
1 Tsp - Chili Powder
1 Tsp - Mustard Powder
2 Tbsp - Onion Powder
2 Tbsp - Garlic Powder
1 Tsp - Cumin
2 Tsp - Black Pepper
1 Tsp - Coriander
1. Measure out each spice and place into a cereal sized bowl.
2. Mix with fork or cheap coffee grinder to get all or most of the lumps out.
3. Apply to meat and enjoy!
When you use it on a butt or ribs give them a liberal coating of this rub enough to change the color of the meat. Let the meat rest for approximately 30 minutes before you start cooking. This will help the meat soak in the rub before you start cooking.
I will make a episode soon that shows how to make this rub with the spices in their natural form to maximize freshness.
Let me know how you like and what you use it on in the comments. If you like what you saw give it a like and a share.
Thank you for viewing!!
How To make True Memphis Dry Ribs | Dry Rub Recipe | Pit Boss Smoker
Whats a Memphis dry rib? it's a rib that only gets salted prior to smoking, you mop a few times during the cook and hit it with you rub at the end, I'll show you how to make the rub & mop, if you've never had a TRUE Dry Rib you're gonna wanna try this out! I had dry ribs for the first time a few years back on my annual trip to Nashville at Pegleg Porkers, I was hooked! I needed to make these at home, this one is a winner, it's pretty darn good!
#pitbossnation #pitboss #pelletgrill #memphisdryribs #ribs #Tennessee #memphis #homemaderub
How To Grill Memphis Style Dry Rub Ribs
For The Rub
1/2 cup of brown sugar
1/4 cup of kosher salt
1/4 cup of black pepper
1/4 cup Paprika
1/4 cup garlic powder
1/4 cup onion powder
1 tablespoon dry mustard
1 tablespoon Ancho chili powder
1 teaspoon cayenne pepper(maybe a bit more I like it hot)
A very basic rub.Thanks to Man Cave Meals for the pointers find him here
Low and slow is kind of boring to watch so I shortened the video.Thanks for watching please subscribe.
Memphis Style Rib Recipe | How to smoke Memphis Style Dry Rub Ribs Malcom Reed HowToBBQRight
For more how-to recipes visit:
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit:
Memphis Style Rib Recipe | Memphis Dry Rub Ribs Recipe
Memphis ribs are some of my favorite ribs. Memphis style Ribs are simple, dry, a little spicy and delicious.
To cook these dry rub ribs yourself, you don’t need to much… just some baby back ribs (in Memphis it’s all about the baby backs – or loin back ribs as they are also called), you need some hickory wood and a paprika-based dry rub.
Before you can start cooking your Memphis Dry Rub Ribs, you need to fist get your baby back ribs and wash them, remove the membrane and get them ready to smoke.
After your ribs are ready, you give them a good dose of a dry rub. You don’t need a binder like mustard or oil to make your rub stick because we are going to let this rub sit on your ribs for several hours.
To get Killer Hogs The BBQ Rub, visit:
After you get your baby back ribs rubbed really good on both sides, you will put them back in the fridge for about 3.5 hours. At the 3.5 hour mark, you will need to get your smoker fired up and pull your ribs out so they can come up to room temp. You always want to make sure your ribs – or any meat you smoke – is at room temp before you place it on the smoker.
I like to cook my Memphis style baby back ribs at 250 degrees. I use a charcoal base to provide my heat source and then I throw in a couple pieces of hickory wood to give me that light, blue smoke I’m shooting for.
Once your smoker has stabilized and your baby back ribs are up to temp, it’s time to put the ribs on the smoker. With this method we don’t wrap our ribs, but we do give them a baste – starting at the 1.5 hour mark and then every 45 minutes – 1 hour after that.
If you keep your heat stable, the smoking process on these Memphis Style dry ribs is really simple. It takes around 4.5 hours to get them perfectly tender where they have a great snap without being over-cooked.
Once your Memphis style ribs have reached the tenderness you are looking for, it’s time for one last step to make these smoked ribs truly a Memphis-Style Rib… You need to give them one last dusting of a paprika-based Memphis dry rub on top right before you serve them.
These Memphis style dry rub ribs are some of the best eating ribs around. You would be proud to serve them to your friends and family.
For more how-to recipes visit:
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit:
Memphis-style BBQ ribs at Charlie Vergos' Rendezvous
Charlie Vergos' Rendezvous is the birthplace of Memphis-style dry-rubbed ribs. The Rendezvous has been serving Charlie’s high-heat, charcoal-grilled pork ribs since 1948. Since then the Rendezvous has risen to must-visit status among BBQ professionals, thousands of customers, multiple US presidents, and musicians such as the Rolling Stones and Elvis Presley.
Winner of two James Beard Awards, the CIA’s World Culinary Arts program explores the best in food and cooking around the world. The documentary series focuses on a given country or region and examines its flavors, iconic recipes, produce, specialty ingredients, markets, street food, and most celebrated restaurants. Launched in 2004, this digital media initiative is an outgrowth of the entire family of world flavor programs from the CIA, including the college’s flagship Worlds of Flavors International Conference & Festival. From China, Mexico City, and Indonesia to Peru, Japan, Puerto Rico, and Scandinavia, viewers can explore the cuisines of more than 20 countries and regions around the world at ciaprochef.com/WCA.
The World Culinary Arts program is made possible by support from Unilever Food Solutions.
Get recipes and watch the entire video BBQ series at:
The Culinary Institute of America:
The CIA at Copia:
CIA Restaurant Group:
CIA Food Enthusiasts programs:
CIA ProChef:
Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.