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RECIPE

Serves 5

A CookTale

Google lists 297,000 recipes for Baby Back Spareribs, here is one of them, & possibly one of the most classic. I used Baby Back Spareribs vs Spareribs, looking for more meat on the bone. But I am far from a Tennessee southern boy raised on smoke & barbecue. Simply a migrant from New York City raised on Corned Beef & Pastrami.

INGREDIENTS

MEMPHIS DRY RUB

1 TB Sweet Paprika + 1 TB Pimenton, Smoked Paprika
2 TB Light Brown Sugar + 1 TB Granulated Sugar
1-1/2 tsp Onion, Garlic Powder & Chile Powder
1-1/2 tsp Cayenne
1 TB Salt
1-1/2 tsp Pepper
1 tsp of dried Thyme

Mix together & apply liberally to both sides of the ribs.

WET MOPPING SAUCE

1/2 cup of Apple Juice
3 TB of Apple Cider Vinegar

METHOD FOR 5 POUNDS OF BABY BACK SPARERIBS

1. After coating with the dry rub, refrigerate overnight.
2. Soak hickory chips in water for at least 1 hour or more,
add a smoker pan with about 2 cups of chips to the floor of the grill.
3. Also add an aluminum pan filled with water to the floor of the grill. This addition supplies continuous moisture.
4. Heat the outdoor gas grill to 350F.
5. Add the ribs. close the cover & keep checking the internal temperature to be no more than 140F, 6. Continue to brush the ribs with the wet sauce.
7. Overcooking was the bad mistake I made, I cooked the ribs to 180F. They were quite tender, but definitely on the dry side.

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