Memphis-Style Dry Rub Ribs

Photo: bottomless kitchen

Ingredients

Rub:

4 tablespoons paprika

4 tablespoons light brown sugar

1 tablespoon honey

4 cloves garlic, minced

2 tablespoons salt

4 teaspoons chili powder

3 teaspoons ground black pepper

2 teaspoons cayenne pepper

1 teaspoon dried thyme

Ribs:

2 racks of St. Louis style spareribs (~ 3 lbs each)

1 tablespoon honey

1/2 cup apple juice

3 tablespoons apple cider vinegar

Large disposable aluminum roasting pan

Optional: soaked wood chips (we did not use)

Preparation

Charcoal Grill Preparation:

Open vents half-way.

Arrange 20 briquettes on one side of the grill.

Place three dozen briquettes (half-way) in chimney.

Light, wait 15 minutes.

Carefully empty burning briquettes from chimney onto the other 20 (unlit) briquettes. You now have half the grill with briquettes, the other half empty.

Place aluminum pan (we used a nine-inch circular one) filled with 1 inch of water onto empty half. Cover with grate, heat for five minutes.

Place the racks on a rimmed baking sheet

Combine all the rub ingredients in a small bowl & sprinkle the rub on both sides of each rack, pressing to adhere. Set racks aside; prepare grill.

Place ribs on grate over water tray, meat side down. Cook for one hour. (Grill temperature should remain around 120 degrees - close down vent if it gets too hot.)

Combine honey, apple juice, and cider vinegar to create a basting liquid.

Flip ribs over, brush meat side with basting liquid and cook for 45 minutes.

Baste again and cook until your grill dies down, we got about another hour.

Place ribs on wire rack over a baking sheet, baste a third & final time

Place ribs in 300 degree oven until you hit a total cook time of approximately three and a half hours.

Remove from oven & tent with tin-foil for 15 minutes before devouring.

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About

Prep time: 20 minutes
Cook time: 3 hours & 30 minutes

A snippet from bottomlesskitchen.com: "Although a cook time of over three hours may seem daunting, it is a GREAT way to grill out & relax with friends. Most of the time the ribs can be left relatively unattended...Great for company, but limited to two racks unless you have more than one grill."