Memphis Style Grilled Pork Back Ribs

Printed from Jenn's Food Journey, adapted from Chris Lilly (by way of Chris at Nibble Me This)

4 Tablespoons brown sugar
2 Tablespoons paprika
1 1/2 teaspoons black pepper
1 1/2 teaspoons garlic salt
1/2 teaspoon chili powder
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
1/4 teaspoon sage
1/4 teaspoon dried parsley
1/8 teaspoon white pepper
1 slab pork back ribs, membrane removed from back of slab if necessary
1/3 cup beer
1 Tablespoon Memphis BBQ Sauce

Combine the first 12 ingredients in a small bowl and mix well. Apply generously to the front and back of the ribs. Pat gently to ensure the rub adheres to the meat. Wrap in plastic wrap and place in refrigerator for 2 hours.

Preheat grill to 300 degrees F. Remove ribs from place and place on a large square of aluminum foil (I cut my slab in half so it was easier to handle). Mix together the beer and bbq sauce and pour over the ribs. Pull the opposite sides of the foil together and seal, forming a packet. Leave a little room for steam. Place on grill over indirect heat for 1 hour.

Carefully remove the packet from the grill, remove the ribs and place directly over the fire. Grill for 20-30 minutes more. Remove from grill and allow to rest for at least 5 minutes before cutting into them. Serve with Memphis bbq sauce (see below) or your own favorite sauce. Enjoy!