Memphis Style Dry Rub Ribs

 

2 St. Louis-cut or spare rib racks

  • 1/4 cup sweet paprika

  • 1/2 cup brown sugar

  • 1 tablespoon freshly ground black pepper

  • 1 tablespoon garlic powder

  • 2 teaspoons cumin

  • 2 teaspoons salt

  • 2 teaspoons cayenne

  • 1/2 teaspoon dried oregano

  • dash of ground pimento

  • dash of nutmeg

  • 2 tsp mustard as binder

Wrap in tin foil and cook 3 hours at 150 C.

Optional: unpack and grill for 10 minutes.

Rest for 10 minutes before serving

 
Naomi Hasegawa