Memphis-Style Ribs

I recently bought a smoker from Craig's list for $15 (a Brinkmann Smoke 'n Grill) and decided to make some Memphis-Style St. Louis ribs for Labor Day. They turned out really well. While indirect grilling on my Weber had worked fine before, true smoking made them even more tender. This was also the first time I'd used a Memphis dry rub (vs. Kansas City ribs, which are typically slathered with barbecue sauce). While I'm used to wet Baby Back ribs, the dry-rubbed St. Louis ribs were meatier and the pork flavor came through more.

The rub and vinegar mop sauces were from Steve Raichlen's How to Grill. I'd strongly recommend the book if you're interested in grilling. Like my copy of Mark Bittman's How to Cook Everything, it's pretty much falling apart from frequent use. The recipe I made was intended for beef ribs, but it works well for any kind of pork ribs, too.