https://youtu.be/0_7yJthvbY4

Ingredients

• 1 rack of ribs - St. Louis cut, full spare ribs, baby backs, etc.
• 2 tablespoons Meat Church Texas Sugar

Tools

• Instant read thermometer
• Spray bottle with apple cider vinegar

Method

• Prepare the smoker:
  • Prepare your smoker to a temperature of 250 with oak, mesquite, hickory or pecan.
• Trim the ribs:
  • Remove the membrane from the bone side with a paper towel.
  • Also remove any excess fat and the strip of meat off the back.
  • Round off the edges. This will keep the ends from burning.
• Season the ribs:
  • Apply a mustard binder, optional.
  • Apply Texas Sugar liberally to the bone side of the meat and allow to adhere for 15-30 minutes.
  • Flip the rack of ribs and repeat the process.
• Smoke the ribs:
  • After the seasoning has adhered, place the ribs into the smoker bone side down.
  • We want to leave teeth marks on the ribs when we bite into them. Therefore, we are aiming for around 200 degrees internally measured using our instant read thermometer.
  • Spritz the ribs occasionally with apple cider vinegar.
    • Since we are making Memphis-style dry ribs, we are not saucing at the end. That makes spritzing important in this recipe.
  • When the bones pop out a 1/4" start checking the temperature.
  • Pull the ribs when they feel tender or reach ~200 internal temperature.
  • If you prefer fall off the bone, then continue to smoke until they are closer to 210 internal temp.
  • Remove from the smoker and allow to rest. I prefer to rest at least an hour.