Ingredients

RawSpiceBar’s Memphis Dry Rub

2 tbsp salt

2 1/2 tbsp brown sugar

1/4 cup distilled white vinegar

1/4 cup water

1 rack baby back ribs or St. Louis Cut Spare Ribs

Preparation

Make the mop

  1. Whisk together vinegar, water, sugar, salt and RawSpiceBar’s Memphis Dry Rub in a small bowl. Set aside. Brush ribs liberally with mop just before putting on the grill.

Grill

  1. Turn grill to 325°F and place ribs over indirect heat. Cook ribs about 1 1/2 hours for baby backs and 2 hours for St. Louis-cut ribs, brushing liberally with vinegar mop every 15-20 minutes.

Serve

  1. Transfer ribs to cutting board and brush once more with vinegar mop. Liberally coat ribs with RawSpiceBar’s Memphis dry rub and let rest for 5 minutes. Slice ribs and serve immediately.