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Memphis Baby Back RIbs

1 review
Servings 4 Prep Time 20 Minutes Cook Time 2-4 Hours


MOP - 2 Teaspoons Seasoning - Salt
RUB - 2 Teaspoons Seasoning - Black Pepper
6 lbs Pork - Baby Back Ribs
MOP - 1 Cup Water
RUB - 1 Tablespoon Seasoning - Garlic Powder
Liquid Smoke Flavoring
RUB - 1 Tablespoon Seasoning - Basil
RUB - 1/2 Cup Sugar - Brown
RUB - 2 Tablespoons Seasoning - Paprika
RUB - 1 Teaspoon Seasoning - Cayenne Pepper
MOP - 1 Cup Vinegar - Cider
RUB - 1 Tablespoon Seasoning - Onion Powder
RUB - 2 Tablespoons Mustard - Dry


Remove the membrane from the back of the slab of ribs. Just work your finger up under the paper thin membrane and peel off.
Combine next 8 ingredients and rub into the ribs on both sides. Wrap in plastic wrap and chill over night.
Remove plastic and let come to room temp before grilling.
Prepare smoker or grill using indirect heating method.
Smoke ribs at 225-250 for 2-4 hours, turning and basting every 30-40 minutes. You can use a Webber-style grill, but you'll have to cut back on the recommended number of briquettes to keep the heat down. Use hickory or pecan for the smoke.
For the basting sauce: combine the vinegar, water, salt, and liquid smoke.
Ribs are done when meat has pulled back from the ends of the rib bones 1/4"-3/8" and when you give a bone a twist it comes free from the meet.
Remove, sprinkle with a little salt, wrap in foil and let rest for 15 - 20 minute.
Slice in one or two bone sections--enjoy!

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