Grilled Memphis-Style Ribs

These paprika-spiced, dry-rubbed ribs are barbecued slowly to perfection.

  • Prep Time

    45 minutes

  • Servings

    1 rack

  • Cook Time

    1-1/2 to 2 hours

  • Course

    Main Dish

You’ll Need...

Non-Stick Foil


  • For the Memphis-Style Dry Rub


MAKE the Memphis-Style Dry Rub: Mix paprika, brown sugar, salt, pepper, garlic powder, onion powder and mustard powder in a medium bowl. Rub all surfaces of ribs generously with the dry mixture.

PLACE ribs on a sheet of Reynolds Wrap® Non-Stick Foil with non-stick (dull) side toward food. Place a second sheet of foil on top with non-stick (dull) side toward food. Double fold the sides and each end to seal packet, leaving room for heat circulation inside. Transfer to the refrigerator for 30 minutes.

PREHEAT grill to 400°F. Grill packet over indirect heat on covered grill for 1 1/2 to 2 hours, or until tender and meat thermometer reaches 200°F.

REMOVE from grill. Open packets carefully by cutting along top with a sharp knife, allowing steam to escape, then open top of foil packet. Transfer to a platter and garnish with green onion. Serve with additional barbecue sauce.