Texas Sugar Dry Rub Ribs

Prepare your smoker to a temperature of 250 with oak, mesquite, hickory or pecan. We used a Traeger Ironwood 885 with Meat Church pellets (oakhickory).

Remove the membrane from the bone side with a paper towel. Also remove any excess fat and the strip of meat off the back.. Round off the edges. This will keep the ends from burning.

Apply an optional mustard binder if you choose. Apply Texas Sugar liberally to the bone side of the meat. Allow to adhere 15 - 30 minutes. Flip the rack of ribs and repeat the process.

After the seasoning has adhered, place the ribs into the smoker bone side down. The goal is for the rib not fall off the bone. We want to leave teeth marks on the ribs when we bite into them. Therefore, we are aiming for around 200 degrees internally measured using an Instant Read Thermometer. Spritz the ribs occasionally with apple cider vinegar. Since we are making Memphis Style Dry Ribs we are not saucing at the end. That makes spritzing important in this recipe. When the bones pop out 1/4" or an inch start checking the temperature. Pull the ribs when they feel tender or reach ~200 internal temperature. If you prefer fall off the bone, then continue to smoke until they are closer to 210 internal temp. Remove from the smoker and allow to rest. I prefer to rest at least an hour. Slice and enjoy!