BBQ Dry Ribs Memphis
Style
From
Apples N Spice
4 pounds pork backrib
Rub
1 teaspoon celery
salt
1 teaspoon ground
black pepper
1 teaspoon cayenne
1 teaspoon dry
mustard
1 teaspoon garlic
powder
1 teaspoon onion
powder
1 teaspoon sugar
1 teaspoon brown
sugar
1 teaspoon paprika
1 quart apple cider
4 wood chunks for smoking
-- drained
1.
Prepare the grill for the indirect heat method.
2.
Mix the spices to form a rub and reserve.
3.
Remove the thin membrane on the underside of the rib.
4.
When the coals are hot place two of the wood chunks onto the coals.
5.
Grease the grid and place the ribs on grid with bone facing down and
cover.
6.
Every hour add one chunk of wood and if needed additional lighted
charcoal.
7.
Every half hour baste or mop the ribs with the apple cider, the cider will
coat the ribs and
give it a really great sweet-tart flavor that mixes well with the
rub to give you another flavor
profile.
8.
Smoke the ribs for three and a half hours at 225 degrees.
9.
Remove from the grill.
10.
Apply the rub onto the ribs as soon as you remove them.
11.
Serve. Umm Umm!
