Memphis-Style Dry Rub Ribs

• 4 tablespoons paprika
• 4 tablespoons light brown sugar
• 1 tablespoon honey
• 4 cloves garlic minced
• 2 tablespoons salt
• 4 teaspoons chili powder
• 3 teaspoons ground black pepper
• 2 teaspoons cayenne pepper
• 1 teaspoon dried thyme
• 2 spareribs racks of St. Louis style, ~ 3 lbs each
• 1 tablespoon honey
• 1/2 cup apple juice
• 3 tablespoons apple cider vinegar
• chips Optional: soaked wood, we did not use

1. Carefully empty burning briquettes from chimney onto the other 20 (unlit) briquettes. You now have half the grill with briquettes, the other half empty.
2. Place aluminum pan (we used a nine-inch circular one) filled with 1 inch of water onto empty half. Cover with grate, heat for five minutes.
3. Place the racks on a rimmed baking sheet
4. Combine all the rub ingredients in a small bowl & sprinkle the rub on both sides of each rack, pressing to adhere. Set racks aside; prepare grill.
5. Place ribs on grate over water tray, meat side down. Cook for one hour. (Grill temperature should remain around 120 degrees - close down vent if it gets too hot.)
6. Combine honey, apple juice, and cider vinegar to create a basting liquid.
7. Flip ribs over, brush meat side with basting liquid and cook for 45 minutes.
8. Baste again and cook until your grill dies down, we got about another hour.
9. Place ribs on wire rack over a baking sheet, baste a third & final time
10. Place ribs in 300 degree oven until you hit a total cook time of approximately three and a half hours.
11. Remove from oven & tent with tin-foil for 15 minutes before devouring.

paprika, light brown sugar, honey, garlic, salt, chili powder, ground black pepper, cayenne pepper, thyme, honey, apple juice, apple cider vinegar, wood

Taken from www.yummly.com/recipe/Memphis-Style-Dry-Rub-Ribs-1664486 (may not work)