Memphis Style Pork Spareribs
Procure yourself 2-3 racks of St. Louis cut spare ribs. If you cannot find them just get regular ribs and follow the instructions here
You will need to prepare this rub beforehand
Memphis Dry Rub combine the following
1/4 cup paprika, the smoky Hungarian style is best, but either will work.
2 tablespoons of salt
2 tablespoons of onion powder
2 tablespoons of granulated garlic
1 tablespoon ancho chile powder
2 tablespoons of freshly ground black pepper
1-2 tablespoons of cayenne (you can adjust the cayenne to your heat tolerance level)
1/4 cup of turbinado sugar (substitute a 50-50 mix of granulated cane and brown sugar if you cannot find turbinado)
You will also need to make a mixture of 1 part molasses to 3 parts apple cider vinegar in a spray bottle. We have also used straight coca cola for the spray and it works almost as well.
Liberally coat the ribs on both sides rubbing the mixture into the meat. Let sit for a few minutes until the rub appears moist. Place over indirect heat on your grill or smoker( use hickory and/or oak for smoking please) for 3-4 hours until the meat draws back from the ends of the bones, spraying regularly with the molasses cider mixture.
Enjoy, this recipe and procedure have placed highly in the Memphis in May ribs category on more than one occasion.