Apartment Rib Rub

If you don’t have a smoker at home, you can still make some amazing Memphis-style ribs using our Apartment Rib Rub on a rack of our Apartment Ribs. A finished slab of ribs has a deep smoked flavor—with just a bit of char—and would pass muster with anyone who hails from the Mississippi Delta.

Many of the ingredients you see here are common to dry-style rubs, but the key to capturing the authentic flavor of smoke and char lie in a few important additions.

First, deeply charred onions and garlic mimic the fly ash that’s a tell-tale sign of true, pit-smoked meats, adding an earthy astringency to the bark of the rib. The backbone of the smoked flavor is a very special smoked salt called Bonfire that we discovered in Woodinville, Washington, of all places. How exactly it’s made is a trade secret, but it involves slowly smoking sea salt over a blend of seven hardwoods. Finally, Pimentón de la Vera—traditional Spanish paprika smoked over white oak—provides a counterpoint of sweetness to the smoky flavor of the rub.

Apartment Rib Rub

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