Baby back ribs are cured like bacon, then slow-smoked to a tender rib bite with a rosy bacon-leaning flavor and a sweet, savory bark from Memphis Dust. The result marries classic rib chew with unmistakable bacon/ham aroma and color.
Trim excess surface fat and any loose flap meat from baby back ribs.
Make a wet cure by mixing cold water with Prague Powder #1 (curing salt), kosher salt, sugar, and ground black pepper; measure the curing salt precisely with a scale.
Place ribs and wet cure in a large zip-top bag, seal, and refrigerate for 3 days, turning the bag once daily for even curing.
Set up a grill or smoker for indirect, two-zone cooking at 225–250°F; add wood chunks (apple, cherry, or hickory) for smoke.
Remove ribs from the cure, rinse under cold water to remove surface cure, and pat completely dry.
Lightly coat ribs with a thin layer of mayonnaise (or mustard), then apply a generous, even layer of Meathead’s Memphis Dust BBQ dry rub on all sides.
Smoke ribs bone-side down on the indirect side until tender with a good bend and the meat has pulled back from the bones by about 1/4 to 3/4 inch, roughly 4 1/2 hours. Aim for tender with tug, not fall-off-the-bone.
Optional Texas Crutch: When you see 1/4 to 1/2 inch pullback, wrap racks tightly in foil or unwaxed butcher paper for up to 45 minutes to boost tenderness; do not exceed this or ribs may steam.
Unwrap (if crutched) and return to the cooker briefly to re-firm the bark if needed.
Keep ribs unsauced to showcase the bacon/ham flavor, or brush on barbecue sauce during the last few minutes to set and turn tacky.
Slice between the bones and serve.