Memphis Dry-Rub Ribs

Ingredients

• 2 racks pork spare ribs, about 3 pounds each
• 1/4 cup paprika
• 2 tablespoons packed brown sugar
• 2 tablespoons kosher salt
• 1 tablespoon coarse black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons dry mustard
• 2 teaspoons celery salt
• 1 teaspoon cayenne pepper
• 1 cup cider vinegar
• 1/2 cup water
• 3 chunks hickory wood

Before you cook

• Peel the membrane off the bone side of each rack using a paper towel for grip.
• Trim any loose flaps of meat and square up the racks.
• Whisk the paprika, brown sugar, salt, pepper, garlic powder, onion powder, dry mustard, celery salt and cayenne together.
• Set aside a third of the rub in a separate bowl for finishing.
• Coat both sides of the ribs with the remaining two-thirds and let them sit for 1 hour at room temperature.
• Stir the vinegar and water together in a bowl for the mop.

Steps

1. Bring the smoker to 250 degrees Fahrenheit with hickory chunks on the fire.
2. Set the racks bone side down on the grate, away from direct heat.
3. Smoke for 90 minutes without opening the lid so the rub can set.
4. Mop the ribs with the vinegar and water mixture, covering the whole surface.
5. Mop again every 45 minutes for the rest of the cook.
6. Keep smoking until the meat has pulled back a half inch from the bone ends, about 5 hours total.
7. Pick up a rack in the middle with tongs and look for the surface to crack but not break apart.
8. Move the racks to a board and immediately dust them with the reserved finishing rub while they are still wet.
9. Rest the ribs for 10 minutes so the rub adheres.
10. Cut between the bones into individual ribs and serve dry with white bread and slaw on the side.