Title: Memphis Dry Ribs

Cuisine: Barbeque

Source: Big Bob Gibson's BBQ Book

Original Page from www.bigbobgibson.com

Ingredients

Instructions

Heat your Komodo Kamado to 250F indirect (Don't have a Komodo Kamado? You really need one! http://www.komodokamaod.com/)

Combine dry ingredients into a rub.

Remove the membrane from the back of the ribs.

Set aside 1/3 cup of the rub, apply the rest to the ribs - front and back.

Place ribs in the KK for four hours with the lid closed.

Mix the vinegar and water in a shallow baking pan.

Remove the ribs from the grill and dip them into the vinegar mixture.

Add the leftover rub, cut, and serve.