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Classic Southern-style smoked pork ribs with a complex spice rub, gentle hardwood smoke, and an optional tangy-sweet glaze, showcasing deep pork flavor and tender, juicy bite.
Pat ribs dry. Sprinkle Morton coarse kosher salt evenly (about 1/4 teaspoon per pound of meat).
Coat all sides of the ribs generously with Meathead's Memphis Dust rub.
Set up a smoker or a grill with a lid for low-and-slow indirect cooking with steady heat. Add wood for smoke if desired.
Smoke the ribs until tender and a gentle tug pulls meat from the bone (about 5 hours 30 minutes).
Optional: In the last minutes of cooking, brush ribs with barbecue sauce to set a light glaze.
Rest briefly, slice between the bones, and serve.
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