2 racks (3-4 lbs) pork loin ribs aka baby backs
4 Tbl Memphis Dry Rub
2 Tbl Kosher Flake Salt
1 cup apple cider vinegar
4 Tbl brown sugar
1/4 cup prepared yellow mustard (hot dog mustard)
1 Tbl Memphis Dry Rub

Our Memphis Dry Rub is a low salt, savory-spicy blend that’s meant for ribs. While Memphis style is typically a St. Louis cut sparerib, we grabbed the more available baby backs. We dry rubbed the ribs then used a vinegar mop while grilling. You can certainly carve out a day and put your smoker to work. We opted for a half-afternoon oven-to-grill method for fall off the bone, tender ribs. No sweet sauces when it comes to Memphis-style ribs, but if you’re looking for one, look here. (We’ll never tell.)


1.Preheat oven to 300°F. Cut each rack in half to make four smaller racks of ribs. We found them easier to handle on the grill when they were cut down. Season the ribs, on both sides, with salt. Dry Rub with the 4 Tbl Memphis Dry Rub. Place on a sheet pan and cover tightly with foil. Bake for 2 hours or until the meat can easily be moved from the bone.
2.Create the mop: Combine the apple cider vinegar, brown sugar, mustard and 1 Tbl Memphis Dry Rub. Set aside.
3.Heat the grill to high. Remove the ribs from the sheet pan and discard the drippings. Mop the meaty side of the ribs and place them meaty side down on the grill to create grill marks. Grill for about 2 minutes. Turn and lower the heat. Continue mopping the ribs occasionally and allowing the heat to caramelize the sugars in the vinegar and brown sugar. Adjust your heat to control flare ups. The ribs are fully cooked at this point, so the heat from the grill is being utilized to caramelize the sugars and crisp up the ribs.
4.Serve with lots of napkins.

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