Creole-Memphis Smoked Ribs
Incorporates celery salt and bell pepper essence into the dry rub for a Cajun-country flair.
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Ingredients
- 2 slabs St. Louis style pork ribs
- 1/2 cup Brown sugar
- 1/4 cup Paprika
- 1 tablespoon Celery salt
- 1 tablespoon Dried green bell pepper flakes (ground into powder)
- 1 teaspoon Cayenne pepper
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 tablespoon Black pepper
- 1/4 cup Yellow mustard
- 1/2 cup Apple cider vinegar
Instructions
- 1
Remove the silver skin membrane from the back of the ribs using a paper towel for grip.
- 2
In a small bowl, whisk together the brown sugar, paprika, celery salt, bell pepper powder, cayenne, garlic, onion, and black pepper to create the Creole-Memphis rub.
- 3
Apply a thin layer of yellow mustard over both sides of the ribs to act as a binder for the spices.
- 4
Generously coat the ribs with the dry rub, pressing it into the meat, and let sit at room temperature for 30 minutes.
- 5
Preheat your smoker to 225°F (107°C) using hickory or pecan wood for an authentic Southern smoke profile.
- 6
Place the ribs in the smoker and cook for 3 hours, maintaining a steady temperature.
- 7
Spritz the ribs with apple cider vinegar, then continue smoking for another 2 to 3 hours until the meat pulls back from the bone about half an inch.
- 8
Remove from the smoker and let the ribs rest covered in foil for 15 minutes before slicing between the bones.
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