Memphis Style Baby Back Ribs

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READY IN: 6hrs 20mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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 225-230 for 4-5 hours, turning and basting every 50 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, apple, or pecan for the smoke.
  • For the basting sauce: combine the cider, water, rub, 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, brush with honey, and wrap in foil and let rest for 15 - 20 minute.
  • Slice in one or two bone sections--enjoy!
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