Memphis Ribs

1. 1

   Pat rub evenly over spareribs, rubbing it in well.

2. 2

   Cover and refrigerate for 4-12 hours.

3. 3

   In small saucepan over medium heat, combine vinegar, cayenne, pepper flakes, and brown sugar.

4. 4

   Simmer, stirring occasionally, until sugar is dissolved.

5. 5

   Transfer mop sauce to bowl.

6. 6

   Cool to room temperature.

7. 7

   Let stand at least 3 hours.

8. 8

   Reserve 1/3 cup of mop sauce for serving with ribs.

9. 9

   Remove ribs from refrigerator 30 minutes before grilling.

10. 10

    Prepare medium fire .

11. 11

    Cut each rib slab into 2 equal pieces.

12. 12

    Place on grill over indirect heat.

13. 13

    Cover grill and smoke ribs, maintaining temperature at about 300 degrees .

14. 14

    After 2 hours, turn ribs, brush with mop sauce.

15. 15

    Continue smoking, brushing with sauce every hour, until ribs are very tender, 4-5 hours total.

16. 16

    Transfer ribs to carving board; cut into separate ribs.

17. 17

    Pass reserved mop sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.