Here’s another great rib recipe all the way from Memphis. Memphis dry ribs are savory and spicy with a great smokey crust. If you are getting tired of the standard sweet rib and looking to branch out this recipe will do the trick.
Ingredients
2 racks of st louis ribs
Rub
1/2 to 1 tablespoon of cayenne (depending on spice level)
2 tablespoons of cumin
3 tablespoons of paprika
2 tablespoons of sugar
2 tablespoons of oregano
1 tablespoon of thyme
1 tablespoon of white pepper
1 tablespoon of black pepper
1 tablespoon of granulated garlic
1 teaspoon of mustard powder
1 teaspoon of onion powder
1 teaspoon of celery salt
2 1/2 tablespoons of salt
Mop Liquid
1/4 cup of olive oil
1/4 cup of apple cider vinegar
1/2 cup of water
3 tablespoons of rub mix
Directions
Start by prepping your ribs by removing the membrane from the underside. Next mix your rub together then your mop liquid. 
Apply a medium to heavy coat of rub on your ribs let them sit for 10 min. 
Then place in the ribs in your GMG and smoke at 275f using a heavy pellet smoke like GMG Texas Blend pellet for 5-6 hours (using a second shelf will keep your ribs from getting to dark on the bottom). Make sure to keep them moist by mopping or basting with the mop liquid every hour.
When the ribs are getting close to the 5 hour mark start checking the tenderness with a toothpick, it should go in with little to no resistance. 
After you’ve reached your desired tenderness remove and apply a second finishing coat of the rub to the top of the ribs. Let them rest for 10 min before slicing and enjoy!
