The rub might be dry, but the ribs sure aren't.
Tender and tangy charcoal-grilled ribs are coated with an earthy and herbal rub after they're done cooking to make traditional Memphis dry ribs. [Photographs: Joshua Bousel]Back in the day, I'd call pretty much any rib I didn't slather with sauce,"dry ribs." Not only were they indeed dry, but they looked and tasted like the dry ribs I've always been served at restaurants.
Influenced by his Greek heritage, Charlie used an acidic vinegar baste that he brushed on the ribs while cooking. Once done, they were coated with a spice mixture that brought together traditional Greek elements like oregano and garlic, with Cajun spices like paprika and chili powders. And so, dry ribs were born .
After the first couple brushes, the ribs started picking up a light reddish color, and by the time they were done, they had turned a beautiful burnished mahogany. . The baby backs took about 90 minutes from start to finish, while the spares clocked in between two and two-and-a-half hours, depending on how meaty they were.Hot off the pit, it was time to give these ribs their defining characteristic—a dry rub."Rub" isn't really an apt description here because the spice mixture doesn't get literally rubbed in. Instead, I applied a final brushing of the mop , and sprinkled the spice mixture all over each rack.
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