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Recipe Thursday-Memphis Style Dry Hatfield Baby Back Ribs

Posted on December 4th, 2014 | Posted in Grilling, Main Course, Recipes

Dry Rub Ribs-3 (1 of 1)

I am enjoying the opportunity to try some new rib recipes using Hatfield’s 2# baby back ribs! This past weekend I made Memphis Style Dry Baby Back Ribs. People definitely have their likes and dislikes as to wet or dry ribs, but I think I can go either way. I specifically liked the spiciness that this dry rub recipe gave the ribs. This recipe has you do a vinegar wet mop every 15-20 minutes on the ribs, which allowed the ribs to be infused with dry rub during grilling and gave them a nice mahogany color. I also, made a Memphis Style Barbecue Sauce to go along side the ribs. The sauce was absolutely delicious. It had a nice amount of vinegar and heat and was not too sweet!

Yield 2 Racks of Ribs
Ingredients
For the Dry Rub:
1/2 cup paprika (CQP010, QT)
1/3 cup dark brown sugar (992005, 50#, Golden Barrel)
1/4 cup kosher salt (CQS030, 12/3#, Morton)
2 tablespoons granulated garlic (CQG022, 5#, Assagio Classico)
1 tablespoon celery salt (CQC020, QT)
1 tablespoon chili powder (CQC041, QT)
1 tablespoon freshly ground black pepper (CQp071, QT)
2 teaspoons onion powder (CQO044, QT)
2 teaspoons dried thyme (CQT041, QT)
2 teaspoons dried oregano (CQO075, QT)
2 teaspoons mustard powder (CQM064, QT)
1 teaspoon celery seed (CQC023, QT)
1/2 teaspoon cayenne pepper (CQC017, QT)

For the Mop:
1/2 cup distilled white vinegar (991956, GAL, Oasis)
1/2 cup water
1/4 cup dry rub

2 racks Hatfield baby back ribs, 2# average (HTF1277, 18CT) or Hatfield St. Louis-cut spare ribs, 2.25# average (HTF1232, 16CT)

Method
Type of fire: Direct or Indirect depending on type of grill or smoker (Note: These ribs are best cooked a few feet directly over charcoal. If that’s not possible in your grill or smoker, then they can be cooked over indirect heat to keep the bottom of the ribs from burning.)
Grill heat: Medium

For the dry rub: Mix together paprika, dark brown sugar, kosher salt, granulated garlic, celery salt, chili powder, black pepper, onion powder, dried thyme, dried oregano, mustard powder and celery seed in a small bowl.

To make the mop: Whisk together vinegar, water, and 1/4 cup dry rub in a small bowl. Set aside.

Fire up smoker or grill to 325°F. If using a vertical water smoker, such as the Weber Smokey Mountain, place ribs on top rack with water pan removed. If using a grill or offset smoker, place ribs over indirect heat. Cook until ribs have a slight bend when lifted from one end, about 1 1/2 hours for baby backs and 2 hours for St. Louis-cut ribs, flip, rotate and brush liberally with mop every 15-20 minutes.

Dry Rub Ribs (1 of 1)

 

 

 

 

 

 

 

 

 

Transfer ribs to cutting board and brush with mop. Liberally coat ribs with rub and let rest for 5 minutes.

Dry Rub Ribs-2 (1 of 1) - Copy

Slice ribs and serve immediately with a side of Memphis Style Barbecue Sauce.

Recipe from SeriousEats.com

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