Memphis-Style Smoked Spare Ribs

Ingredients

• 2 full slabs of 75 & Down Spare Ribs
• Char-Broil® Pinch of Sizzle? Smokin? Brine
• 1 Quart of Water
• Char-Broil® Pinch of Sizzle?Memphis Rub
• 2 oz Lemon Juice in spray bottle
• Char-Broil® Pinch of Sizzle? Red Mop Sauce

Instructions

1. Remove all packaging on pork back ribs and trim any additional loose skin diaphragm meat from the back side of ribs.
2. In addition, make sure to remove the membrane from the rib side.
3. Mix one packet (113 grams) of Pinch of Sizzle Smokin? Brine and 1 quart of water.
4. Add ribs to marinade and marinate overnight.
5. Remove marinated ribs from refrigerator and rinse thoroughly with cold water.
6. Spray ribs with an even coat of lemon juice.
7. Season the ribs with a heavy coating of Pinch of Sizzle Memphis Rub on both sides of ribs.
8. Place in the smoker at 220ºF, bone side down, for 4 hours or until tender.
9. While ribs are in smoker; baste every 30 minutes with Pinch of Sizzle Red Mop Sauce.
10. Place ribs on sheet pan and cool for minimum of 30 minutes; this will help with the texture of the meat and with helping the flavors to penetrate further into the meat.
11. Place the ribs on a medium low grill ,with the rib side facing up, then baste with Pinch of Sizzle Red Mop Sauce.
12. Cook for about 5 minutes.
13. Flip the ribs, with the rib side facing down, then baste with Pinch of Sizzle Red Mop Sauce.
14. Cook for about 5 minutes, then remove from grill and serve.
15. Note:
16. You can add Pinch of Sizzle Sweet & Sassy Sauce or Pinch of Sizzle Mad Mustard Finishing Sauce as a condiment.
17. This is the classic Memphis style, so the sauce is on the side.