Memphis Wet-Style Sticky Ribs

Ingredients

• 2 slabs St. Louis style pork ribs
• 0.25 cup Yellow mustard
• 0.5 cup Brown sugar
• 0.25 cup Paprika
• 1.5 cups Ketchup
• 0.75 cup Apple cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Black pepper
• 1 tablespoon Garlic powder
• 1 teaspoon Cayenne pepper(optional)

Instructions

1. 1

   Remove the silver skin membrane from the back of the ribs and pat dry with paper towels.

2. 2

   Apply a thin layer of mustard as a binder, then coat generously with a dry rub made from brown sugar, paprika, garlic powder, and pepper.

3. 3

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

4. 4

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

5. 5

   In a small saucepan, simmer the ketchup, cider vinegar, Worcestershire sauce, and cayenne over low heat to create the wet baste.

6. 6

   After 3 hours, begin basting the ribs with the sauce every 20 minutes for the final 1.5 to 2 hours of cooking.

7. 7

   Check for doneness using the 'bend test'; the ribs should crack slightly when lifted from one end but not fall apart.

8. 8

   Remove from heat, apply one final thin glaze of sauce, and let rest for 10 minutes before slicing between the bones.