Page 106 - Amazing Ribs - Book

If you want to learn more about techniques and recipes for the other meats in competitions, click here.
Makes. 2 servings of 1/2 slab each.
Takes. 10 minutes to prep. 5 hours to smoke.
Special Tools. Heavy duty foil. Four to five chunks of your favorite smoking wood.
Ingredients
1 slab St. Louis cut spareribs
1/4 teaspoon Morton kosher salt per pound of meat
4 tablespoons Meathead’s Memphis Dust
3 tablespoons mayonnaise
1/4 cup (1/2 stick) margarine such as I Can’t Believe It’s Not Butter 2 tablespoons honey
1/4 cup brown sugar
2 tablespoons apple juice
1/4 cup BBQ sauce
About the mayonnaise. The mayonnaise acts as a binding agent for the dry rub without altering the flavor of the finished meat. Unlike mustard, mayon-
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