Memphis-Style Dry Ribs

By CheeseDiva

Ingredients

• 6 tbsp. kosher salt
• 2 tbsp. dark brown sugar
• 2 tbsp. paprika
• 1 tbsp. dried oregano
• 1 tbsp. ground black pepper
• 2 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. dried thyme
• 1 tsp. dried marjoram
• 1 tsp. dried parsley
• 1 tsp. ground cumin
• 1 tsp. dry mustard powder
• 1 tsp. celery seeds
• 1/2 tsp. cayenne
• 1/2 tsp. ground fennel seeds
• 1/4 tsp. ground white pepper
• 2 racks St. Louis-cut pork spareribs (about 3 lb. each)
• 3/4 cup apple juice

Details

Servings 4
Adapted from saveur.com

Preparation

Step 1

1. Mix together 2 tbsp. salt, sugar, paprika, black pepper, oregano, garlic, onion, thyme, marjoram, parsley cumin, mustard, celery, cayenne, fennel, and white pepper in a bowl. Rub pork all over with all but 2 tbsp. of the spice mixture. Let sit at room temperature for 1 hour or chill overnight. Whisk together remaining salt and spice mixture with apple juice and ¾  cup water in a bowl; set basting sauce aside.

). Place ribs, top side down, on grate. Maintaining a temperature of 225° to 275° (if using a kettle grill or bullet smoker, replenish fire with unlit coals, as needed, to maintain temperature; see instructions), cook, turning once and basting with sauce every 20 minutes, until the tip of a small knife slips easily in and out of the meat, 2 to 4 hours.

I'm beginning to lose respect for this publication. This is nothing like the method used at the Rendezvous. Forget the extra salt. Baste with 50/50 vinegar and water and dust with rub again at the end just before a final mop of the apple cider vinegar mix. I usually turn the heat up for the last 5 minutes to get it crispy on the edges, dust then mop and serve. Dry with no sauce is the best, served by the Rendezvous for years. Love it!