Memphis Style Ribs

Ingredients

• For the Dry Rub:
• 1/2 cup paprika
• 1/3 cup dark brown sugar
• 1/4 cup kosher salt
• 2 tablespoons granulated garlic
• 1 tablespoon celery salt
• 1 tablespoon chili powder
• 1 tablespoon freshly ground black pepper
• 2 teaspoons onion powder
• 2 teaspoons dried thyme
• 2 teaspoons dried oregano
• 2 teaspoons mustard powder
• 1 teaspoon celery seed
• 1/2 teaspoon cayenne pepper
• For the Mop:
• 1/2 cup distilled white vinegar
• 1/2 cup water
• 1/4 cup dry rub
• 2 racks baby back ribs or St. Louis-cut spare ribs
• Type of fire:Direct or Indirect depending on type of grill or smoker (see note above)
• Grill heat:Medium

Procedures

1. 1
   
   
   For the dry rub: Mix together paprika, dark brown sugar, kosher salt, granulated garlic, celery salt, chili powder, black pepper, onion powder, dried thyme, dried oregano, mustard powder, and celery seed in a small bowl.
2. 2
   
   
   To make the mop: Whisk together vinegar, water, and dry rub in a small bowl. Set aside.
3. 3
   
   
   Fire up smoker or grill to 325°F. If using a vertical water smoker, such as the Weber Smokey Mountain, place ribs on top rack with water pan removed. If using a grill or offset smoker, place ribs over indirect heat. Cook until ribs have a slight bend when lifted from one end, about 1 1/2 hours for baby backs and 2 hours for St. Louis-cut ribs, brushing liberally with mop every 15-20 minutes.
4. 4
   
   
   Transfer ribs to cutting board and brush with mop. Liberally coat ribs with rub and let rest for 5 minutes. Slice ribs and serve immediately.