Dry Rub Memphis Style

Posted by on Sep 23, 2013 in Entrees

This recipe comes from the Costello Family Cookbook

  • 12 parts paprika
  • 4 parts seasoned salt
  • 4 parts black pepper
  • 4 parts garlic powder
  • 2 parts cayenne pepper
  • 2 parts oregano
  • 2 parts dry mustard
  • 1 part chili powder

Stir this up then store in a glass jar. We use 1 tbsp. to equal 1 part.  Rub this into your pork ribs and grill.

How to cook ribs:

Use baby back pork ribs (don’t pull membrane).

Coat ribs with dry rub. Amount by preference.

Cook uncovered in a barbecue kettle with indirect heat (325 degrees or 50 coals) over drip pan for one hour.  Enjoy!