Memphis Dry-Rubbed Ribs

Ingredients

• 2 racks pork spare ribs or baby back ribs, membrane removed
• 2 tablespoons paprika
• 2 tablespoons brown sugar
• 1 tablespoon kosher salt
• 1 tablespoon freshly ground black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper
• 1 teaspoon ground mustard
• 1 teaspoon celery salt
• 1/2 cup apple cider vinegar, for spritzing
• 1/2 cup vinegar-based barbecue sauce, for serving

Method

1. 1

   Pat the ribs dry with paper towels and remove the membrane from the back of each rack by sliding a knife underneath and pulling it off.

2. 2

   In a small bowl, mix together the paprika, brown sugar, kosher salt, black pepper, garlic powder, onion powder, cayenne, ground mustard, and celery salt.

3. 3

   Rub the spice mixture generously over both sides of the ribs, pressing it into the meat. Let the ribs sit at room temperature for 20 minutes to absorb the rub.

   20:00 · Rest with rub
4. 4

   Preheat a smoker or grill set up for indirect heat to 225°F, using wood chunks or chips such as hickory or oak.

5. 5

   Place the ribs bone-side down on the grate away from direct heat. Smoke for 3 hours, maintaining a steady 225°F.

   3:00:00 · Smoke ribs
6. 6

   Spritz the ribs with apple cider vinegar every 45 minutes to keep the surface moist and help form the bark.

7. 7

   Wrap the ribs tightly in foil and continue cooking for 1 hour to tenderize the meat.

   1:00:00 · Cook wrapped in foil
8. 8

   Unwrap the ribs and return them to the smoker for 1 more hour, until the meat pulls back from the bone and a thermometer reads about 203°F.

   1:00:00 · Finish unwrapped
9. 9

   Remove the ribs from the smoker and let rest for 10 minutes before slicing between the bones.

   10:00 · Rest ribs
10. 10

    Serve the ribs with vinegar-based barbecue sauce on the side for dipping.