Title: Memphis Dry Ribs
Source: Big Bob Gibson's BBQ BookOriginal Page from www.bigbobgibson.com
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.