EFK Tested
EFK Memphis Dry-Rub Ribs
EFK Memphis Dry-Rub Ribs is the kind of food we build at Erickson Family Kitchen: practical, deeply seasoned, and meant to bring people back to the table. This EFK-tested recipe keeps the method clear, the ingredients purposeful, and the finished dish grounded in real family cooking.
- Prep
- 20 min
- Cook
- 360 min
- Yield
- 6 servings
- Cuisine
- Mediterranean
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- Remove the membrane from the bone side of the ribs if still attached. Pat ribs dry and season evenly and generously with the EFK Memphis-style dry rub. Allow seasoning time before smoking. Prepare smoker for steady low-and-slow cooking, generally around 250°F, using hickory, pecan, or a balanced combination. Smoke ribs bone-side down, maintaining clean smoke and steady heat. Once the bark has set, use a light vinegar mop only if needed for surface moisture and flavor; do not wash off the rub. Continue smoking until the meat is tender and the rack bends easily while retaining a clean bite. Use tenderness, bend, bone exposure, and feel as primary doneness cues rather than cooking automatically to fall-off-the-bone texture. Rest briefly. Finish with a light dusting of dry rub if desired. Slice between bones and serve dry, with barbecue sauce offered separately at the table.
Equipment
Smoker; Wüsthof IKON Chef’s Knife; Wüsthof IKON Super Slicer; Asahi Hi-Soft cutting board; instant-read/probe thermometer; sheet pan; tongs.
Food safety & storage
Handle raw pork safely and prevent cross-contamination. Maintain appropriate smoker temperature throughout cooking. Refrigerate leftovers promptly and use within 3–4 days. Reheat covered or gently wrapped until hot, then uncover briefly if needed to restore the bark. Avoid soaking leftovers in sauce unless intentionally serving sauced ribs.
View this recipe on the original EFK website ↗