Smoky Indoor Ribs

Ingredients

• 1 slabbaby back ribs
• 0.5 cupliquid smoke
• 0.5 cupwater
• 2 tspMorton's coarse kosher salt
• 3 tbspsmoked Meathead’s Memphis Dust (or store-bought smoked BBQ spice rub)
• 1 cupsmoky barbecue sauce

Method

1. 1Remove the membrane from the back of the ribs and trim excess fat. Mix 1/2 cup water with the liquid smoke. Cut the slab in half and place each half in a 1-gallon zipper bag with half the marinade. Marinate for 1 hour.
2. 2Season both sides with salt and then Meathead’s Memphis Dust. Wrap tightly in foil. Put on a pan (to catch leaks) in a 225°F oven for 2 hours. This makes the meat very tender but not mushy.
3. 3Remove from foil and put back in the oven without foil to dry roast for another 2 hours at 225°F. This will firm the bark.
4. 4Use the bend test to check doneness. Turn the slab meaty side down. Slather the bone side with sauce, then turn the oven on broil and put the meat under the broiler for 5 minutes with the oven door partially open or until the sauce bubbles. Repeat for the meaty side. This direct, concentrated heat caramelizes the sugar. Serve.