Memphis Dry-Rub Ribs
St. Louis-cut ribs with a paprika-coffee dry rub finished bare on the grates.
In the kitchen
Method
1
Remove the membrane and apply the rub generously the night before.
2
Smoke at 225F for 3 hours, spritzing with vinegar each hour.
3
Wrap in foil for 1 hour, then unwrap and crisp the bark for 30 minutes.
4
Rest 10 minutes and slice between the bones.