BAKED MEMPHIS-STYLE DRY RUBBED & SAUCED BARBECUE BABY BACK RIBS ~~~ this post's link leads to a memphis-style dry rub at its most basic; personal flair added to tweak things just right vary from cook to cook and kitchen to kitchen. rub ingredients: garlic, onion, chili powder, cumin, black pepper, smoked paprika, brown sugar, salt, and dry mustard  [USA, Regional South, Tennessee, Memphis] [flunkingfamily]
I bought my first smoker a couple of years ago and I love it. I've smoked ribs, chicken and salmon with it, but the ribs are the best. I love barbeque and now I do it myself. Between my smoker and my grill, you can't get me off of the patio. and with our weather in Santa Barbara, that's most all year long. These ribs are sweet, tangy and a little bit of spice, but it's the meat that you'll fall in love with.
George "Tuffy" Stone of A Sharper Palate catering in Richmond, Virgina, developed this recipe for ribs using his 3-2-1 method: cooking for three hours unwrapped, two hours wrapped in foil, and another one unwrapped. This recipe first appeared in our June/July 2011 BBQ issue along with Dana Bowen's story The Winner's Circle.