The Ultimate Dry Rub Ribs Recipe: A Nashville-Inspired Delight

A mouthwatering take on dry rub ribs, inspired by Nashville’s famous Peg Leg Porker, where the rub is applied after cooking for an explosion of flavor and texture.

Introduction:

A few years ago, I visited Peg Leg Porker in Nashville, known for their incredible dry ribs. Unlike traditional ribs, where the rub is applied before cooking, dry ribs get their seasoning at the very end, making the flavors bold and fresh. Ever since, I’ve wanted to recreate this magic at home, and today, I’m sharing my perfected method for juicy, smoky, and flavor-packed dry rub ribs. Follow along as we break down each step to ensure your ribs are competition-worthy!

Step 1: Preparing the Ribs

Before cooking, the only prep required is removing the membrane from the back of the ribs. This thin, tough layer can block seasonings and smoke from penetrating the meat, so peeling it off ensures maximum tenderness and flavor absorption. Simply slide a knife under the membrane, grip it with a paper towel, and pull it off in one clean motion.

Step 2: Firing Up the Smoker

For this cook, I’m using an Oklahoma Joe’s offset smoker with lump charcoal as the heat source and cherry wood for smoke. To get the fire started quickly, I use a grill gun—a high-powered flame torch that ignites the charcoal in under 60 seconds. Once the smoker reaches a steady temperature of 225–250°F, it’s time to move on to the next step.

Step 3: Setting Up for Moisture Control

Maintaining consistent temperature in an offset smoker can be tricky, so I place a water pan filled with ice cubes in the chamber. This helps regulate heat and prevents temperature spikes. A stable cooking environment ensures even smoking and prevents the ribs from drying out.

Step 4: Smoking the Ribs

With the smoker ready, place the ribs directly on the grates, meat-side up. Every 30 minutes, spritz them with a 50/50 mixture of apple cider vinegar and apple juice. This keeps the ribs moist while adding a subtle tangy sweetness.

Step 5: Wrapping for Extra Tenderness

Once the ribs develop a deep mahogany color (around the 2.5–3 hour mark, or at an internal temperature of 150–165°F), it’s time to wrap them. Lay down a sheet of aluminum foil, brush it with melted butter, add a few spritzes of the spritz mixture, then place the ribs meat-side down before sealing the foil tightly. This locks in juices and helps render the fat, ensuring a tender bite.

Step 6: Checking for Doneness

After about an hour in the wrap, check for tenderness by probing the ribs with a thermometer. If the probe slides in effortlessly and the meat slightly tears when bent, they’re nearly done. If needed, continue checking every 15 minutes until they reach perfect doneness.

Step 7: The Final Touch – Applying the Rub

Once the ribs are fully cooked, remove them from the smoker and let them rest for at least 15 minutes. Then, spritz them one final time before coating both sides with your favorite barbecue rub. Today, I’m using Heavy Smoke Black Label on one rack and Josh DeWitt’s Sweet Rub on the other.

Step 8: Slicing and Serving

With the rub set, slice between the bones and serve with a variety of dipping sauces. The beauty of this method is that each bite bursts with fresh, bold seasoning, and diners can experiment with different sauces to suit their tastes. Even my one-year-old son loved them, making this a new family favorite!