Easy Two-Step Memphis Rib Rub
Easy Two-Step Memphis Rib Rub is called two-step because it incorporates two cooking methods to lock in flavor and tenderize.
Actually, there is another reason I call this recipe Easy Two-Step Memphis Rib Rub. The other reason is that I like to use a dry rub in addition to a wet sauce. I like a little of both worlds. This rub can be used for any number of meats, from ribs to chicken to beef, turkey, seafood and other porks.
The first process is to sear the ribs on the grill to start the caramelization process and lock in flavors. Next, I rub my special seasoning all over the ribs that permeates the meat once it is placed in the oven to tenderize. Finally, I smear wet barbecue sauce over the ribs and caramelize for an additional 20 minutes.
I guarantee that these will be some of the most tender ribs you will ever have. In addition, by using these cooking methods, most of the fat cooks out of the ribs. In keeping with the Memphis theme, why not serve my Barbecue Nachos along with Easy Two-Step Rib Rub on your next batch of baby-back ribs.
For more cooking tips, see Cook’s Country America’s Test Kitchen.
Easy Two-Step Memphis Rib Rub:
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- 1 slab baby-back ribs
- 1 tablespoon fajita seasoning (from small packet)
- 1 tablespoon taco seasoning (from small packet)
- 1/2 envelope Lipton Onion Soup Mix (dry)
- 2 tablespoons Corkey's Bar-b-q Dry Rub
- 3 tablespoons bottled wet barbecue sauce
Rub the ribs on all sides with half of the dry ingredients that have been combined.
Sear the ribs on the grill at 400 degrees for 15-20 minutes total, on both sides.
Remove from the grill and cool slightly.
Rub the ribs with the remaining rib rub.
Place in a roaster or large pan that has 1-2 inches of water added to the bottom of the pan.
Cook at 375 degrees, covered tightly, for two hours.
Remove from the oven and brush the ribs with the wet barbecue sauce.
If the water is gone in the bottom of the pan, add more to make 1-2 inches.
Return the ribs to the oven and cook, uncovered, at 350 degrees for 15-20 minutes.