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Your ribs may already be trimmed, or you can ask the butcher to trim them.
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To do it yourself, place the ribs meat-side up on a cutting board.
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There is a line of fat at the base of the ribs; cut along it to remove the cartilaginous rib tips.
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Turn the meat over, rib-side up.
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Cut off the flap of meat on the inside of the ribs.
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(The reason to remove these pieces is that they will burn, well before the ribs are done.
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You can season them and grill them over direct heat for about 15 minutes, turning once.
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They are delicious.)
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With the rib-side up, finesse a sharp knife under the tough membrane that covers the bones.
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Working from one rib to the next, pull the membrane off the rib.
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(For a better grip, grab the membrane with a paper towel.)
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The membrane may tear and you may have to start over, but be patient - removing the membrane allows the spices and smoke to penetrate the ribs, and makes the ribs much more attractive and easy to eat.
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In a shallow, non-reactive pan large enough to hold the ribs, mix together 1 cup cider vinegar, 1 cup cider, garlic, bay leaves, 2 tablespoons hot sauce and the salt.
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Put the ribs in this marinade, turn to coat, cover with plastic wrap and refrigerate for at least 8 hours and up to 16 hours, turning once during this time.
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Remove the ribs from the pan 2 hours before you are going to grill and pat dry.
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Discard the marinade.
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Sprinkle the ribs all over with 1/2 cup of the rub, patting it on with your fingers.
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Cover and refrigerate for about 1 1/2 hours.
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Remove the ribs from the refrigerator and let sit at room temperature for 1/2 hour before grilling.
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Mix the remaining 3/4 cup cider vinegar, 3/4 cup cider, and 1 tablespoon hot sauce.
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You will apply this mixture to the ribs once every hour or so with a spray bottle, a barbecue mop, a pastry brush or a long-handled spoon.
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Soak about 3 cups of wood chips (hickory, oak or apple) for at least 1/2 hour in cold water.
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Prepare a charcoal fire or preheat a gas grill for indirect grilling over low heat.
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Drain and add 1 cup of the wood chips.
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Grill the ribs, covered, until they are crispy, and the meat has pulled back from the bone, 3 to 4 hours, depending on the heat of your grill.
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Spray or baste the ribs with the vinegar-cider mixture every hour, and turn them once during grilling.
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Don't forget to add more wood chips--and, if using charcoal, more coals--as needed (check every hour or so).
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You should have enough soaked wood chips for about 3 hours of cooking time; if your ribs take longer, you will need to soak more chips.
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If the ribs are done before you are ready to eat, wrap them in heavy-duty aluminum foil and leave them over very low, indirect heat for up to 1 hour.
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Remove the ribs from the grill, spray or baste with any remaining basting liquid, and sprinkle with the remaining the 1/4 cup of rub.
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Serve as is, or with Vinegar Sauce.
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6 tablespoons packed light brown sugar
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2 tablespoons chili powder
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1 tablespoon paprika
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1 tablespoon garlic powder
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2 teaspoons onion powder
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2 teaspoons coarse salt, such as kosher salt
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2 teaspoons ground cumin
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1 teaspoon ground cinnamon
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1 teaspoon freshly cracked black pepper
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1/4 to 1/2 teaspoon cayenne pepper
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Mix together all of the ingredients in an airtight container and store at room temperature.
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The rub will keep for several months.
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Yield: about 1 cup, enough for 8 pounds of Memphis-Style Ribs.
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2 cups cider vinegar
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1/4 cup ketchup
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2 tablespoons packed dark brown sugar
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1 tablespoon salt
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1 tablespoon Louisiana-style hot sauce
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2 teaspoons freshly ground black pepper
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1 teaspoon chili powder
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In a medium bowl, whisk together all of the ingredients.
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Use immediately, or cover and store in the refrigerator for up to 1 week.
