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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.


  • 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


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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