Memphis Style Smoked Pork Ribs
I’m happy I went with meaty little spare ribs. I was able to fit two market racks, cut in half at the 6th rib, onto my kettle grill and grill them perfectly.
– 2 racks pork spare ribs – 2-3 tbsp brown sugar – 1 tbsp paprika – 1 tbsp black pepper – 1 tbsp salt – 1 tsp garlic salt – ½ tsp cayenne pepper – ½ tsp cumin – ½ tsp onion powder – ½ tsp chili powder – ¼ ground mustard – Apple Cider Vinegar
1. Mix dry ingredients in large bowl
2.Add one tablespoon more of brown sugar
3. Remove one heaping tablespoon or the spice mix to be used later and set the rest aside.
4. Trim the membrane from the back of the pork ribs using a sharp knife and a good grip.
5. cut the racks in half.
6. Season all sides with spice mix
7. Wrap and refrigerate for 8 to 12 hours
8. Arrange heated coals for indirect heat with a drip pan positioned below where the ribs will be placed.
9. Preheat to 250 degrees. 10. Arrange the racks of ribs over the drip pan. 11. Cover and cook for about 1 hour
12. Baste the ribs with a bit of apple cider vinegar. 13. Cover and cook for another hour to hour and a half 14. Continue to keep an eye on the temp
15. Baste the ribs once or twice more 16. Sprinkle the tablespoon of spice mix you set aside over the meaty side of the ribs to finish 17. Pull the ribs off when the meat is fork tender and has pulled back from the bones.