Memphis-Style Dry-Rub Ribs

Method

1. 01

   Trim and remove the membrane

   Trim loose fat and ragged edges from the racks. Slide a blunt knife under the membrane on the bone side and peel the membrane away in one sheet.

   

2. 02

   Mix the dry rub

   Mix the brown sugar, paprika, salt, black pepper, garlic, onion, dry mustard, cayenne and celery seed until evenly distributed.

   

3. 03

   Season and rest the ribs

   Brush the ribs very thinly with yellow mustard, then press most of the dry rub evenly over both sides. Refrigerate uncovered for 1 hour; reserve the remaining rub for finishing.

   

4. 04

   Set up indirect smoke

   Prepare a smoker or covered grill for indirect cooking at 120°C. Add smoking wood to the heat source and place a drip pan under the cool side.

   

5. 05

   Start the low-and-slow cook

   Lay the ribs meat-side up over indirect heat, close the lid and smoke at 120°C for 90 minutes without flipping.

   

6. 06

   Mix and apply the vinegar mop

   Mix the apple-cider vinegar and water. Brush the ribs lightly with the mop, close the lid and continue cooking; repeat the light brushing every 45 minutes.

   

7. 07

   Smoke until tender with some bite

   Continue smoking at 120°C for another 2–2.5 hours, maintaining clean smoke, until the rack bends easily and the meat has pulled back from the bone tips but does not fall apart.

   

8. 08

   Finish with fresh dry rub

   Move the ribs off the heat and dust both sides lightly with the reserved dry rub while the surface is still hot.

   

9. 09

   Rest, slice and serve dry

   Rest the racks uncovered for 15 minutes. Slice cleanly between the bones and serve without thick barbecue sauce so the smoke and dry rub remain prominent.