Weekend plans?

 I like the reputation I've developed among friends:

Brisket on the Bone

Beef rib plate smoked nine hours over apple wood with a simple rub (kosher salt, fresh ground pepper, crushed red pepper) and rested in beef stock for two hours:

Memphis-Style Dry Rub Ribs

This slight variation to a recipe for easy Memphis Dry-Rubbed Baby Back Ribs published in Southern Living makes moist ribs with a thin and spicy bark.

This will make a generous quantity of dry rub for two racks of pork back ribs:

1/4 Cup Kosher Salt

1/4 Cup Dark Brown Sugar

3 Tbs Paprika

1 Tbs Black Pepper

1 Tbs Garlic Powder

1 Tbs Onion Powder

1 Tbs Ground Mustard Seed

1 Tbs Chili Powder

1 Tbs Ground Cumin

1 Tbs Herbes de Provence (I used a mix of dried and ground oregano and rosemary from the home herb garden)

1 Tsp Fennel Seed

 

(If your Tablespoon won't fit into your spice container, 3 teaspoons = 1 Tbs)

 

Components of the dry rub

After thoroughly mixing the dry ingredients, set aside about 1/4 cup of the mixture for use in finishing the ribs just before serving.

 

The only other ingredients you'll need: apple cider vinegar and water

 

Start by removing the membrane from the back side of the pork ribs (use a dry paper towel to grip the membrane and pull it away from the ribs.)

 

Use paper towels to pat the ribs dry.

 

Generously rub with the spice mixture on all sides.

 

Heat your smoker to 250-275 degrees. I used apple wood for the smoke. Using a water bath smoker, add some of the apple cider vinegar to the water bath (I used about 1 part vinegar to 4 parts water.)

Make about 2 cups of a 50/50 mix of water and apple cider vinegar and place in a spray bottle for spritzing the ribs while smoking.

Ribs nearing completion

 

Smoke ribs for about 5 hours meat-side up, spritzing with water-vinegar mixture after the first hour of smoking and repeating every subsequent hour for first 3 hours. Increase frequency of spritzing to every 30 minutes during the final 2 hours of smoking.

 

When the racks bend easily and meat has pulled back from the bone, give one final spritz with the water-vinegar mix, making sure the racks are well saturated. Remove ribs from smoker and lightly dust them with the remaining dry rub you saved for finishing.

 

Slice the racks into single rib servings.

 

Enjoy! 

Sliced and ready to serve. Spicy bark and moist, tender meat.