Ingredients
RawSpiceBaras Memphis Dry Rub
2 tbsp salt
2 1/2 tbsp brown sugar
1/4 cup distilled white vinegar
1/4 cup water
1 rack baby back ribs or St. Louis Cut Spare Ribs
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Memphis-style dry rub — ribs, pulled pork, brisket, chicken
Digital pH meter for fermentation monitoring, acid levels
Stand ribs upright — fit more racks in smoker or grill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Offset stick burner — traditional low-and-slow barbecue smoking
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Memphis-style dry rub — ribs, pulled pork, brisket, chicken
Digital pH meter for fermentation monitoring, acid levels
Stand ribs upright — fit more racks in smoker or grill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Offset stick burner — traditional low-and-slow barbecue smoking
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Make the mop 1. Whisk together vinegar, water, sugar, salt and RawSpiceBaras Memphis Dry Rub in a small bowl. Set aside. Brush ribs liberally with mop just before putting on the grill. Grill 2. Turn grill to 325A°F and place ribs over indirect heat. Cook ribs about 1 1/2 hours for baby backs and 2 hours for St. Louis-cut ribs, brushing liberally with vinegar mop every 15-20 minutes. Serve 3. Transfer ribs to cutting board and brush once more with vinegar mop. Liberally coat ribs with RawSpiceBaras Memphis dry rub and let rest for 5 minutes. Slice ribs and serve immediately.