Memphis-style Dry Rub Ribs

Ingredients

• Dry Rub
• 1/2 cup paprika
• 1/3 cup dark brown sugar
• 1/4 cup kosher salt
• 2 tablespoons granulated garlic
• 1 tablespoon celery salt
• 1 tablespoon chili powder
• 1 tablespoon freshly ground black pepper
• 2 teaspoons onion powder
• 2 teaspoons dried thyme
• 2 teaspoons dried oregano
• 2 teaspoons mustard powder
• 1 teaspoon celery seed
• 1/2 teaspoon cayenne pepper
• Mop
• 1/2 cup distilled white vinegar
• 1/2 cup water
• 1/4 cup dry rub

Instructions

1. For the dry rub: Mix together paprika, dark brown sugar, kosher salt, granulated garlic, celery salt, chili powder, black pepper, onion powder, dried thyme, dried oregano, mustard powder, and celery seed in a small bowl.

2. To make the mop: Whisk together vinegar, water, and dry rub in a small bowl. Set aside.

3. Fire up smoker or grill to 325°F (165°C). If using a vertical water smoker, such as the Weber Smokey Mountain, place ribs on top rack with water pan removed.

4. If using a grill or offset smoker, place ribs over indirect heat. (See note.)

5. Cook until ribs have a slight bend when lifted from one end, about 1 1/2 hours for baby backs and 2 hours for St. Louis-cut ribs, brushing liberally with mop every 15-20 minutes.

6. Transfer ribs to cutting board and brush with mop. Liberally coat ribs with rub and let rest for 5 minutes. Slice ribs and serve immediately.

7. These ribs are best cooked a few feet directly over charcoal. If that's not possible in your grill or smoker, then they can be cooked over indirect heat to keep the bottom of the ribs from burning.