Say goodbye to the heavy tomato-based barbeque sauce and take a walk down Beale Street with these dry rub Memphis Style ribs.
To prepare the ribs, first remove the membrane from the back side of the ribs (the bone side). Using a paring knife make 2 horizontal cuts along the bones, scoring the membrane. Then, using a paper towel for grip, gently peel back the membrane and discard.
In a mixing bowl, mix the dry ingredients until thoroughly combined.
Evenly coat the ribs with the dry rub, front and back. Let rest in the fridge overnight. Make sure to save ¼ of the rub for dusting ribs prior to smoking.
Smoke over indirect heat for 5.5 hours, with the temperature ranging from 250-275 degrees F.
Every 35-45 minutes, apply sauce mop using a brush or a spray bottle.
Let ribs rest a few minutes prior to serving.