My favorite style of ribs is a dry, Memphis style. Done right, they’re good with our without sauce. Enjoy!
- Prepare your rib rub by mixing the following ingredients. I adapted the Memphis Rib Rub from seriouseats.com.
1/2 cup paprika
1/3 cup dark brown sugar
1/4 cup kosher salt
2 tablespoons granulated garlic
2 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 tablespoon chipotle pepper
- Prepare the ribs by removing the membrane from the back of the ribs. I always found this difficult until I learned that running the back of the ribs under hot water makes it much easier. Check it out here:
- Lather the ribs with yellow ballpark mustard. Then apply the rub.
- Stabilize your smoker at 225 degrees. Place the ribs on the smoker
- Prepare the mop.
1 cup distilled white vinegar
1 cup water
1/2 cup dry rub
- For the first 2-3 hours, keep a good level of smoke by liberally tossing in hickory chips. Mop every 20-30 minutes.
- About 2 and ½ hours in, loosely wrap the ribs in foil. Wet them liberally with the mop.
- Cook in foil for a half hour. Open the foil and mop them again.
- Cook in foil for another half hour. After that, remove them from the foil and place them back on the smoker.
- Cook for another 60-90 minutes. Remove them from the smoker. Let the ribs rest for 15 minutes before serving.