Memphis Style Beef Ribs

I will never lay claim that I am the best at BBQ, but I will say, these ribs definitely stand up! I prefer to apply the rub before I grill, others like to sprinkle it on afterwards. To each their own. These can be smoked, grilled, or prepared in the oven.

For the ribs:

2 racks of beef ribs

For the rub:

3 tablespoons smoked paprika 2 tablespoons chili powder

1 tablespoon brown sugar 1 tablespoons coarse salt 2 teaspoons black pepper 2 teaspoons garlic powder 2 teaspoons onion powder 2 teaspoons dried oregano 2 teaspoons yellow mustard seeds 1 teaspoon cumin 1 teaspoons celery salt 1/2 teaspoon cayenne pepper

For the mop sauce:

1 cup distilled white vinegar 1 teaspoon coarse salt 2 tablespoons rub (reserved from above)

Directions:

Remove the membrane from the back side of the ribs. Rinse ribs under cold water and pat dry with paper towel.

Make Rub by mixing all of the spices together. Reserve 2 tablespoons of rub for the mop sauce. Apply the rest of the rib mixture onto both sides of the ribs, massage into meat with hands. Wrap in plastic wrap and set aside for 2 hours.

Make mop sauce by mixing the remaining rub with vinegar and 1 teaspoon of coarse salt. Set aside.

Prepare grill or smoker, once temperature on grill reaches 225/250 F remove plastic wrap from ribs and discard, set racks on grill/smoker.

Apply mop sauce to ribs every hour until ribs reach 170 F. When ribs reach 170 F, wrap in foil or butcher paper and place back on grill. Ribs are done when they reach 200 - 205 F.

Remove from grill and let sit for at least 30 - 60 minutes.