My Memphis Dry Ribs

• 1 rack pork spare ribs (St Louis cut or full rack)
• 1 TBSP Brown Sugar
• 1 TBSP Salt (table salt)
• 2 tsp Paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp black pepper
• 1 tsp basil, dried crushed
• 1/2 tsp rubbed thyme
• 1/2 tsp celery seeds, crushed
• 1/2 tsp cocoa powder
• 12 tsp cayenne pepper
• 1 cup apple juice.
• 1/2 cup apple cider vinegar

1. Remove the membrane from the back of the ribs.
2. Mix dry ingredients and season ribs "generously".
3. Wrap in plastic wrap and refrigerate for 24 hours.
4. Set up your grill for Indirect Heat with unlit charcoal.
5. Add hot charcoal from a chimney starter and place a drip pan in the middle, add water to the pan.
6. Place ribs on the grill over the drip pan and add wet hickory wood chips directly to the fire.
7. Smoke at about 275F to 300F.
8. Mix mop sauce and place in a spray bottle.
9. Spray the ribs about every 15 minutes with a mop sauce and add more hickory wood chips as needed.
10. The total cooking time of the ribs is about 2 & 1/2 to 3 hours (or longer).
11. Keep cooking.
12. lol
13. When done cooking "gently remove" the grill and cool 10 to 15 minutes before carving and serving.
14. If served with baked beans and coleslaw it would be a meal fit for a king.
15. The King of Rock n Roll, Elvis Presley.

rack pork spare ribs, brown sugar, salt, paprika, garlic, onion, black pepper, basil, thyme, celery seeds, cocoa, cayenne pepper, apple juice, apple cider vinegar

Taken from cookpad.com/us/recipes/261201-my-memphis-dry-ribs (may not work)