Memphis Ribs with Coleslaw
- 8 Tbs. Memphis rub
- 2 slabs pork spareribs, about 8 lb. total, silverskin removed
- 1 1/2 cups apple cider vinegar
- 1 tsp. cayenne pepper
- 1 1/2 tsp. red pepper flakes
- 3 Tbs. firmly packed light brown sugar
- Barbecue sauce for serving (optional)
- Coleslaw for serving
In a small saucepan over medium heat, combine the vinegar, cayenne, red pepper flakes and brown sugar. Bring to a simmer and cook, stirring occasionally, until the sugar is dissolved. Transfer the mop sauce to a bowl and let cool to room temperature. Let stand at room temperature for at least 3 hours or up to 2 days. Reserve 1/2 cup of the mop sauce for serving.
Remove the ribs from the refrigerator 30 minutes before grilling.
Prepare a medium-low fire in a Big Green Egg or other well-insulated charcoal grill.
Using a sharp knife, cut each rib slab into 2 equal pieces. Place in a rib rack, set the rack on the drip pan and place on the grill grate. Cover the grill and smoke the ribs, maintaining the temperature at about 300°F. After 2 hours, turn the ribs and brush with the mop sauce. Continue smoking, brushing with the sauce every hour, until the ribs are very tender, 4 to 5 hours total.
Transfer the slabs to a carving board and cut into separate ribs or into manageable 3- or 4-rib portions. Pass the reserved mop sauce and barbecue sauce alongside. Serve with coleslaw. Serves 8.