Memphis Style Baby Back Ribs
- 6 lbs ribs (Trimmed)
- Rub
- 1/2 cup light brown sugar
- 2 tablespoons dry mustard
- 2 tablespoons paprika
- 1 tablespoon dried basil
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons black pepper
- 1 teaspoon cayenne
- Mop
- 1 cup apple cider
- 1 cup water
- 1 tablespoon dry rub seasonings
- 2 teaspoons salt
- 1 teaspoon liquid smoke
- Remove the membrane from the back of the slab of ribs. Just work your finger up under the paper thin membrane and peel off.
- Combine next 8 ingredients and rub into the ribs on both sides. Wrap in plastic wrap and chill over night.
- Remove plastic and let come to room temp before grilling.
- Prepare smoker or grill using indirect heating method.
- Smoke ribs at 225-230 for 4-5 hours, turning and basting every 50 minutes. You can use a Webber-style grill, but you'll have to cut back on the recommended number of briquettes to keep the heat down. Use hickory, apple, or pecan for the smoke.
- For the basting sauce: combine the cider, water, rub, salt, and liquid smoke.
- Ribs are done when meat has pulled back from the ends of the rib bones 1/4"-3/8" and when you give a bone a twist it comes free from the meet.
- Remove, sprinkle with a little salt, brush with honey, and wrap in foil and let rest for 15 - 20 minute.
- Slice in one or two bone sections--enjoy!
rub, light brown sugar, mustard, paprika, basil, garlic, onion powder, black pepper, cayenne, mop, apple cider, water, salt, liquid smoke
Taken from www.food.com/recipe/memphis-style-baby-back-ribs-152453 (may not work)