Memphis-Style Dry Ribs

• portions: 4 servings
• temps actif: 5 minutes
• temps total: 2 hours 20 minutes

Ingrédients

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

1/2 cup distilled white vinegar

1/2 cup water

1/4 cup dry rub

2 racks baby back ribs or St. Louis-cut spare ribs

Instructions

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.

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

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

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.

Nutrition

• Taille de Portion: Serves 4
• Calories: 673 kcal
• Lipides Totaux: 39 g
• Lipides Saturés: 13 g
• Lipides Insaturés: 0 g
• Cholestérol: 141 mg
• Sodium: 5146 mg
• Glucides Totaux: 40 g
• Fibres Diététiques: 7 g
• Sucres Totaux: 25 g
• Protéines: 42 g