Dry Rub Ribs- Memphis (Dave's Dinners)

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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!!!!

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Made these twice now. They are very good and very tender. Definitely recommend this recipe to anyone looking for some great dry rub ribs.

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Can't say enough...great tasting and easy to make for a busy single mom who hates to grill outside>>> Kids insist on this rib recipe!!!

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Yum!

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My fave Rib recipe ever! I get requests for this recipe when I make ribs. I need to laminate the recipe and keep it safe. :