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Memphis Dry Ribs

A page from the excellent Big Bob Gibson's BBQ Book, this is the only rib recipe I use.




  • 2 slabs pork ribs
  • 2/3 cup dark brown sugar
  • 3 Tbs paprika
  • 1 Tbs black pepper
  • 1 Tbs garlic salt
  • 2 Tbs Kosher salt
  • 1 tsp chili powder
  • 1/2 tsp onion powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ground cumin
  • 1/2 tsp oregano
  • 1/2 tsp sage
  • 1/2 tsp marjoram
  • 1/2 tsp parsley
  • 1/4 tsp white pepper
  • Yellow mustard
  • 1 cup vinegar (white or apple cider are my favorites)
  • 1 cup water


  1. Heat your Komodo Kamado to 250F indirect (Don't have a Komodo Kamado? You

really need one!)

  1. Combine dry ingredients into a rub.
  2. Remove the membrane from the back of the ribs.
  3. Cover the ribs in a thin layer of yellow mustard.
  4. Set aside 1/3 cup of the rub, apply the rest to the ribs - front and back.
  5. Place ribs in the KK for four hours with the lid closed.
  6. Mix the vinegar and water in a shallow baking pan.
  7. Remove the ribs from the grill and dip them into the vinegar mixture.
  8. Add the leftover rub, cut, and serve.