Classic Memphis Dry-Rub Ribs

Ingredients

• 2 slabs Baby back pork ribs
• 0.25 cup Yellow mustard
• 0.5 cup Dark brown sugar
• 0.25 cup Sweet paprika
• 2 tablespoons Garlic powder
• 1 tablespoon Onion powder
• 1 tablespoon Chili powder
• 2 tablespoons Kosher salt
• 1 tablespoon Black pepper
• 1 teaspoon Cayenne pepper
• 0.5 cup Apple cider vinegar(optional)
• 2 cups Hickory wood chips

Instructions

1. 1

   Remove the silver skin membrane from the back of each rib rack using a butter knife and paper towel for grip.

2. 2

   In a medium bowl, whisk together the brown sugar, paprika, garlic powder, onion powder, chili powder, salt, pepper, and cayenne.

3. 3

   Apply a thin layer of yellow mustard over both sides of the ribs to act as a binder for the spices.

4. 4

   Generously coat the ribs with the dry rub mixture, pressing it firmly into the meat; let sit for at least 30 minutes.

5. 5

   Preheat your smoker to 225°F (107°C) using hickory wood for a traditional Memphis flavor profile.

6. 6

   Place the ribs bone-side down in the smoker and cook for approximately 3 hours undisturbed.

7. 7

   Lightly spritz the ribs with apple cider vinegar, then continue smoking for another 2 to 3 hours until the meat pulls back from the bone.

8. 8

   Remove from smoker and apply one final light dusting of the dry rub before resting for 15 minutes and slicing.