For the rub, combine:

• 1/8 cup light brown sugar
• 1 tsp paprika (smoked if you prefer)
• 2 tsp fresh cracked black pepper
• 1 tsp granulated garlic
• 2–4 tsp kosher salt
• 1/8 tsp chili powder
• 1/2 tsp onion powder
• 1 tsp cumin
• 1 tsp thyme
• 1 tsp oregano
• 2 tsp mustard powder (or granulated mustard)
• Mix it well and let it sit while you prep the ribs.

I’m using St. Louis–cut ribs. Pull them out of the cryo bag, pat them dry, and trim as needed. Remove the tail, any loose pork, and that thin flap with no bones—it’ll just burn. Square them up nicely.

On the backside, you can either score the membrane or remove it completely—honestly, I find it doesn’t make much of a difference.

Now apply the rub. Starting on the back side, use a sifter to get an even, fine coating. Then move to the front. Don’t be shy—get a solid layer on there, tap it in, and let the ribs rest on the board for up to an hour while you fire up the pit.

I’m running my Z Grills at 250°F with oak pellets, but use whatever pellets you like.

Once you’re up to temp, put the ribs on the middle rack, close it up, and let them go for 2 hours—no peeking.

At the 2-hour mark, spritz with a mix of:

33% water

33% apple cider vinegar

33% red vinegar

Lightly hit the top and don’t forget underneath. Close it back up.

At hour 3, repeat the same spritz—top and bottom—then shut it down again.

Lightly hit the top and don’t forget underneath. Close it back up.

At hour 3, repeat the same spritz—top and bottom—then shut it down again.

From there, let them ride another 1 to 1.5 hours. You’re looking for about 200°F between the bones, with a nice bend in the rack—but not falling apart. I like a clean bite, not fall-off-the-bone.

Once they’re there, pull them off. No sauce on these—true Memphis style—but you can serve some on the side if you want.

Let them rest for 5–10 minutes, slice them up, and enjoy.