Memphis Baby Back Ribs

Serves: Many

1 cup Memphis Rib Rub, recipe

3 slabs baby back ribs, about 4 pounds total

1 cup Memphis-Style Finishing Sauce, recipe

In a large, shallow pan, pour the rub over the ribs and massage into the meat on both side. Cover and refrigerate for 4 hours. Remove the ribs from the refrigerator and bring to room temperature.

If smoke-grilling the ribs, build a fire that is 300 to 350 degrees F. Cook the ribs, covered, for 1 hour, turning often. Smoke-grill, basting the finishing sauce on the ribs with a brush, for another 30 minutes.

If smoking the ribs, maintain the smoke at 200 to 220 degrees F. and smoke for 2 hours. Brush the finishing sauce over the ribs several times during the last 1 hour of smoking, and turn the ribs occasionally.

Remove the ribs from the grill or smoker, and serve with additional finishing sauce on the side.

Memphis Rib Rub

1/4 cup paprika

2 tablespoons garlic salt

1 tablespoon freshly ground black pepper

2 tablespoons brown sugar

1 tablespoon onion powder

1 tablespoon dried oregano

1 tablespoon dry mustard

1 ½ teaspoons ground cayenne

Combine all ingredients in a bowl and mix well. Store any unused rub in a sealed container in the freezer.

Memphis-Style Finishing Sauce

This is the sauce that is traditionally served over smoked ribs in Memphis and other parts of Tennessee. Some cooks add prepared yellow mustard to the recipe. It can be converted into a basting sauce by adding more beer and a little more vinegar. Add more hot sauce to taste, or substitute red chile or cayenne powder.

1 cup tomato sauce, preferably freshly made

1 cup red wine vinegar

2 teaspoons Louisiana-style hot sauce

1 tablespoon butter

½ teaspoon freshly ground black pepper

½ teaspoon salt

½ cup light beer

Place all the ingredients in a saucepan and bring to a boil, stirring constantly. Reduce the heat and simmer, uncovered, for 15 minutes.

Remove from the heat, but serve warm over smoked meats.

Yield: 2 ½ cups