Memphis Dry Rub Ribs (Steven Raichlen)
"Fashioned after Charlie Vergos' famous ribs—grilled over charcoal, mopped with vinegar sauce, and coated with a dry rub just before serving. Nearly impossible to duplicate these famous ribs at home because Vergos cooks them in a one-of-a kind pit and the rub recipe is a closely guarded secret. Here is Mr. Raichlen’s take on my favorite ribs...."
INGREDIENTS
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3 tablespoons sweet paprika
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3 tablespoons pure chile powder
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1 tablespoon salt
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2 teaspoons fresh ground black pepper
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2 teaspoons garlic powder
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2 teaspoons onion powder
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2 teaspoons dried thyme
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2 teaspoons dried oregano
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2 teaspoons yellow mustard seeds
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1 teaspoon ground coriander
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1 teaspoon celery seed
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Mop Sauce
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1 teaspoon cayenne pepper
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1 cup distilled white vinegar
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1 tablespoon salt
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2 tablespoons memphis dry rub seasonings
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4 slabs baby back ribs (6-8 lb.)
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salt
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fresh ground black pepper
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