Dry Rub Memphis Style
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!