Memphis-Style BBQ Ribs

1. Pat the rib slab dry, then flip it bone-side up and peel off the thin silver membrane by working a butter knife under it at one end and pulling it free with a paper towel for grip.
2. Combine the paprika, brown sugar, garlic powder, onion powder, black pepper, salt, and cayenne to make the dry rub, then coat both sides of the ribs generously, pressing it in, and let them sit uncovered in the refrigerator for at least 1 hour or up to overnight.
3. Set up a charcoal grill or smoker for indirect heat at 110 to 120 C (225 to 250 F), add the soaked hickory chunks to the coals, and position the ribs bone-side down away from the direct heat.
4. Smoke the ribs low and slow for 4 to 5 hours, maintaining the temperature and adding a fresh hickory chunk every hour or so, until the meat has pulled back from the bone ends and an internal temperature of about 90 to 96 C (195 to 203 F) is reached for tender, pull-apart meat.
5. Meanwhile, whisk the tomato paste, molasses, cider vinegar, Worcestershire, and soy sauce with 2 tablespoons of water in a small saucepan and simmer gently for 5 minutes into a thin Memphis-style mop, reserving half for serving.
6. During the final 30 minutes, brush the ribs lightly with the mop a couple of times so it sets into a glaze without burning the sugars.
7. Rest the slab loosely tented with foil for 10 minutes, then cut between the bones into individual ribs and serve with the reserved sauce on the side.

You'll use: Grill / broiler · Saucepan · Pan · Whisk