Grilled Memphis-Style Ribs
- Prep Time: 45 minutes
- Cook Time: 1-1/2 to 2 hours
- Servings: 1 rack
- Course: Main Dish
These paprika-spiced, dry-rubbed ribs are barbecued slowly to perfection.
Reynolds Kitchens® Tips
Reynolds Wrap® Tip
Using Reynolds Wrap® Non-Stick Foil on the grill makes cooking, cleaning up and wrapping leftovers a breeze.
Ingredients
- 1 rack pork spare ribs, membrane removed
- 2 tablespoons chopped green onion for garnishing
- 1 cup Memphis-style barbecue sauce for serving
- Reynolds Wrap® Non-Stick Foil
For the Memphis-Style Dry Rub
- 3 tablespoons smoked paprika
- 2 tablespoons brown sugar
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon mustard powder
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
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