MEMPHIS-STYLE RIBS

MEMPHIS-STYLE RIBS image

Number Of Ingredients 11

Ingredients for ribs and rub
4 to 6 pounds baby back ribs
1 1/2 T. Paprika
1 1/2 T. black pepper
1 1/2 T. firmly packed brown sugar
1 1/2 T. salt
Ingredients for mop sauce (optional)
2 c. cider vinegar
1/2 c. yellow mustard
2 t. salt
1 c. mesquite wood chips or 3-4 large chunks

Steps:

Remove the thin papery skin from the back of each rack by peeling it off with your fingers, using a paper towel. Combine the ingredients for the rub and sprinkle on both sides of the ribs. Cover with plastic wrap and marinate in the refrigerator for 4-8 hours. About 1/2 hour before cooking soak 1 cup wood chips in water. Set up grill for indirect grilling, placing a large drip pan in the center. If using a charcoal grill, preheat it to medium. If using a gas grill, place the wood chips in a smoker box or foil packet poked with lots of wholes and preheat the grill to high; when smoke appears, reduce heat to medium. Place ribs in rib rack over drip pan with water in it to add moisture. Try to get the drip pan between the grill and the burners. Add water during cooking so it does not dry out and burn.This should happen at the unlit end of the grill, Cook on Low/Med heat for 2 1/2 hours. Ribs should start to pull away from the end of the bones. You then want to mop the sauce on the ribs. put the ribs flat on the grill and baste each side 3 times. Let them sit for about 3 minutes between each mopping and turn. Wrap in foil and let them rest for 15 minutes. Carve and enjoy.