Grilled Baby Back Ribs

MEMPHIS DRY RUB:
3 tablespoons sweet paprika
3 tablespoons pure chili powder
1 tablespoon salt
2 teaspoons freshly ground pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried thyme
2 teaspoons dried oregano
2 teaspoons yellow mustard seeds
1 teaspoon ground coriander
1 teaspoon celery seed
1 teaspoons cayenne pepper

FOR MOP SAUCE:
1 cup distilled white vinegar
1 tablespoon salt
2 tablespoons Memphis Dry Rub

FOR RIBS:
4 racks baby back pork ribs (6-8 pounds)
Salt and ground black pepper

Mix all the dry rub ingredients in a bowl. Set aside 3-4 tablespoons. Store the rest for another use. (Store in an airtight jar away from light and heat for up to six months.)

Make the mop sauce: Place the vinegar, salt and rub in a nonreactive mixing bowl, add 1 cup water, and whisk until salt dissolves. Set aside.

Remove the thin papery membrane from the back of each rib rack: Turn a rack meat-side down. Insert a sharp implement, such as the tip of a meat thermometer, under the membrane (the best place to start is right next to the first rib bone). Using a dishcloth or pliers to gain a secure grip, pull off the membrane. Repeat with the remaining racks. Generously season all over with salt and pepper and rub with 1 to 2 tablespoons dry rub.

Set up the grill for direct grilling and preheat to medium. When ready to grill, brush and oil the grate. Place the ribs on the hot grate, bone side down, and grill until that side is sizzling and golden brown, about 35 minutes. Turn the ribs and grill meat side down until that side is sizzling and golden brown, about 25 minutes longer. When fully cooked, the ribs will be nicely browned and tender enough to pull apart with your fingers. The dripping fat may cause flare-ups; if this happens, move the meat to another spot on the grate.

Transfer grilled ribs to a platter or cutting board. Generously brush or mop on both sides with the mop sauce. Thickly sprinkle the meat side with the remaining rub to form a crust. (You can use all the rub or just part, depending on your fondness for spice.) Serve the ribs as whole racks, cut into pieces or carve into individual ribs. Serve extra rub on the side.