Memphis-Style Dry Ribs

Name: Memphis-Style Dry Ribs
Ingredients: 6 tbsp. kosher salt; 2 tbsp. dark brown sugar; 2 tbsp. paprika; 1 tbsp. dried oregano; 1 tbsp. ground black pepper; 2 tsp. garlic powder; 1 tsp. onion powder; 1 tsp. dried thyme; 1 tsp. dried marjoram; 1 tsp. dried parsley; 1 tsp. ground cumin; 1 tsp. dry mustard powder; 1 tsp. celery seeds; ½ tsp. cayenne; ½ tsp. ground fennel seeds; ¼ tsp. ground white pepper; 2 racks St. Louis-cut pork spareribs (about 3 lb. each); ¾ cup apple juice

Memphis-Style Dry Ribs was pinched from <a href="http://www.saveur.com/article/Recipes/Memphis-Style-Dry-Ribs" target="_blank">www.saveur.com.</a>

"Charles Vergos, the late proprietor of the beloved Memphis restaurant Rendezvous, invented this style of ribs served "dry," with no sauce. This recipe first appeared in our June/July 2011 BBQ issue along with our story Classic 'Cues...."

INGREDIENTS

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6 tbsp. kosher salt

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2 tbsp. dark brown sugar

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2 tbsp. paprika

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1 tbsp. dried oregano

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1 tbsp. ground black pepper

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2 tsp. garlic powder

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1 tsp. onion powder

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1 tsp. dried thyme

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1 tsp. dried marjoram

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1 tsp. dried parsley

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1 tsp. ground cumin

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1 tsp. dry mustard powder

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1 tsp. celery seeds

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½ tsp. cayenne

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½ tsp. ground fennel seeds

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¼ tsp. ground white pepper

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2 racks St. Louis-cut pork spareribs (about 3 lb. each)

•

¾ cup apple juice

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