Creole-Memphis Smoked Ribs

Ingredients

• 2 slabs St. Louis style pork ribs
• 0.5 cup Brown sugar
• 0.25 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
• 0.25 cup Yellow mustard
• 0.5 cup Apple cider vinegar

Instructions

1. 1

   Remove the silver skin membrane from the back of the ribs using a paper towel for grip.

2. 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. 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, pressing it into the meat, and let sit at room temperature for 30 minutes.

5. 5

   Preheat your smoker to 225°F (107°C) using hickory or pecan wood for an authentic Southern smoke profile.

6. 6

   Place the ribs in the smoker and cook for 3 hours, maintaining a steady temperature.

7. 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. 8

   Remove from the smoker and let the ribs rest covered in foil for 15 minutes before slicing between the bones.