Dry Rub Ribs- Memphis (Dave's Dinners)

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Excellent and easy method , producing tasty ribs with minimal number of ingredients ! My points: I watched Dave's video twice to see exactly when he did what to his ribs. 1. Taking skin off is easy AFTER applying oil on ribs. 2. Adjust the quantity of spices to your taste-for me Cumin and cayenne were too much. So when ribs were done, I took some of the spice off them, using paper towels. 3. Along with baby ribs, I had some boneless country-style ribs, and I used 2 sheets to spread the meats out without crowding. Boneless meat was ready at 1 hr. point, and tasted wonderful ! 4. I have a newer oven, and arranged both sheets on one level, and ribs were cooked very quickly: in about 1 hr. 30 min., not more. But I decided to bake them longer (as recipe called for, and as promised by Chef Dave, the skin was crispy, but inside was already dry, unfortunately, even though timer hasn't reached the 2 hr. mark. I will make ribs again, and just watch the timing better !

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They were way too spicey for me.

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I did these on the grill...fantastic!!

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I have used the recipe many, many times for the last couple of years. The only modification I made was to add 3/4 teaspoon of cinnamon for 2# of ribs. These are wonderful and I have given up BBQ for this recipe. The ribs are better! Crispy on the outside and juicy on the inside, and besides you don't have to keep running to the BBQ to check. They are just great. Easy to prepare and wonderful to eat. You can add your favorite BBQ sauce for about the last 20 minutes before end of cooking, but try first -- you may not want to.

I don't remove the membrane on the bone side of the ribs. Just deep-score memberane between bones and score every inch lengthwise on the ribs. Lots easier.

Thanks to Dave's Dinners for this recipe -- it's wonderful, simple and works great!

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These were surprisingly good being that they were in the oven. Always thought I would have to grill them to make a good rib. I made some additions to the spice rub: chipotle powder, ground mustard, onion powder, garlic powder. I cooked at 300 for about 3 hours and came out moist, but not fatty. The fat had rendered and carmelized. I also added light layer of spicy BBQ sauce during last 15 minutes. Delicious and would make again.

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So good!! I did modify it a bit, too. Like others, I switched the sugar to brown sugar (used about 1.5 Tbsp. I also switched the oregano out for thyme and a bit of crushed rosemary. Then I switched the paprika for a half tsp of chipotle chili powder. I add a bit more salt, too.
The result is awesome!! If you have time, try using a slightly lower temp and cooking longer for the tenderest ribs. (about 3.5 hours at 285

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Loved the Dry Rub! Boiled the pork ribs in Dr Pepper for an hour. Then pulled them out added his dry rub and threw them on the grill for 15 minutes. Perfection!

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Delicious rub! One minor change to ingredients, used brown sugar. Instead of baking in the oven, I barbecued on low for just over an hour. Turned out perfect!

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The only way our family will eat ribs! We loved this recipe.

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I Love this recipe & will only do our Ribs this way from now on. Thank You Memphis Dave!!!!