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Memphis Dry Rub Ribs

No glazes or sauces here, it’s all about the rub and that old hickory smoke.
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Course Main

Ingredients
  

Ribs

  • 2 racks St. Louis ribs

Wet Mop

  • 9 Tbsp smoked paprika
  • 9 Tbsp kosher salt
  • 3 Tbsp black pepper
  • 6 Tbsp granulated brown sugar
  • 6 tsp garlic powder
  • 6 tsp onion powder
  • 3 tsp oregano
  • 3 tsp celery seed
  • 3 tsp mustard powder
  • 2 Tbsp coriander
  • 1 tsp cardamom
  • 1 tsp cumin
  • 2 tsp vinegar powder

Rub mix

  • 1/4 cup honey
  • 2 cups cider vinegar
  • 2 Tbsp red pepper flakes

Instructions
 

Make the rub mix

  • Combine all ingredients thoroughly then place in airtight container

For the ribs

  • Peel two racks St. Louis ribs. Coat with rub mix and let sit overnight.
  • The next day, combine the wet mop ingredients in a bowl.
  • Cook the ribs in a smoker or low oven—250F—for three hours until tender. Brush with wet mop occasionally.