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Memphis Dry Rub Ribs Recipe

Author Photo
By Quad Webb | Mar 24, 2020

Served with barbecue sauce, these tasty, tender ribs, made with a spicy dry rub and basted with a pineapple glaze, will be a new family favorite.

Photo by Will Sterling
  • Yields 4



  • 2 tablespoons paprika
  • 1 tablespoon brown sugar
  • 1 tablespoon kosher salt
  • 1 teaspoon allspice
  • 1 teaspoon cayenne pepper
  • 2 teaspoons seasoning salt
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon garlic powder
  • 2 teaspoons onion powder
  • 1/2 teaspoon cumin
  • 1 cup pineapple juice
  • 3 tablespoons cider vinegar
  • 4 pounds baby back ribs
  • Barbecue sauce


  • Preheat grill to 300 F.
  • In a small bowl, make the dry rub by combining paprika, brown sugar, kosher salt, allspice, cayenne pepper, seasoning salt, black pepper, garlic powder, onion powder, and cumin. Set aside.
  • In another small bowl, make the glaze by whisking together pineapple juice and cider vinegar. Set aside.
  • Place ribs flat on a sheet pan or cutting board. Sprinkle liberally with dry rub, fully saturating both sides and patting roughly to ensure thorough coverage.
  • Place ribs, meatier side down, on grill. Cover and cook for 20 minutes, then brush both sides of ribs with glaze.
  • Cook for another 20 minutes, and then brush both sides of ribs again with glaze.
  • Preheat oven to 325 F.
  • Continue cooking ribs for an additional 20 minutes, brush both sides again with glaze, and then remove ribs from grill and place in a roasting pan. Pour any remaining glaze over ribs.
  • Roast, uncovered, for 20 minutes, or until ribs reach an internal temperature of 200 F on an instant-read thermometer.
  • Transfer ribs to a cutting board, let rest for 10 minutes, and then cut them between the bones.
  • Serve with barbecue sauce.

For more recipes, see Southern-Style Cooking.

Quad Webb is a reality show celebrity and a talk show host on “Sister Circle.”  This article is excerpted with permission from her book Cooking with Miss Quad: Live, Laugh, Love, and Eat (The Country-man Press).

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