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EFK Memphis Dry-Rub Ribs

EFK Memphis Dry-Rub Ribs is the kind of food we build at Erickson Family Kitchen: practical, deeply seasoned, and meant to bring people back to the table. This EFK-tested recipe keeps the method clear, the ingredients purposeful, and the finished dish grounded in real family cooking.

EFK Memphis Dry-Rub Ribs

Ingredients

2 racks baby back ribs

EFK Memphis-style dry rub: paprika, kosher salt, coarse black pepper, garlic powder, onion powder, dry mustard, and restrained brown sugar

Hickory and/or pecan smoking wood

Light vinegar mop, optional

Additional EFK dry rub for finishing

Barbecue sauce for serving at the table, optional

Directions

Remove the membrane from the bone side of the ribs if still attached. Pat ribs dry and season evenly and generously with the EFK Memphis-style dry rub. Allow seasoning time before smoking. Prepare smoker for steady low-and-slow cooking, generally around 250°F, using hickory, pecan, or a balanced combination. Smoke ribs bone-side down, maintaining clean smoke and steady heat. Once the bark has set, use a light vinegar mop only if needed for surface moisture and flavor; do not wash off the rub. Continue smoking until the meat is tender and the rack bends easily while retaining a clean bite. Use tenderness, bend, bone exposure, and feel as primary doneness cues rather than cooking automatically to fall-off-the-bone texture. Rest briefly. Finish with a light dusting of dry rub if desired. Slice between bones and serve dry, with barbecue sauce offered separately at the table.

Remove the membrane from the bone side of the ribs if still attached. Pat ribs dry and season evenly and generously with the EFK Memphis-style dry rub. Allow seasoning time before smoking. Prepare smoker for steady low-and-slow cooking, generally around 250°F, using hickory, pecan, or a balanced combination. Smoke ribs bone-side down, maintaining clean smoke and steady heat. Once the bark has set, use a light vinegar mop only if needed for surface moisture and flavor; do not wash off the rub. Continue smoking until the meat is tender and the rack bends easily while retaining a clean bite. Use tenderness, bend, bone exposure, and feel as primary doneness cues rather than cooking automatically to fall-off-the-bone texture. Rest briefly. Finish with a light dusting of dry rub if desired. Slice between bones and serve dry, with barbecue sauce offered separately at the table.
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