Directions

1. Dry rub: Mix 1/4 cup dark brown sugar, 1/4 cup white sugar, 1 Tbsp. kosher salt, 1 Tbsp. smoked paprika, 1 tsp. granulated onion, 1 tsp. granulated garlic, 1/2 tsp. dry mustard, 1/2 tsp. cayenne pepper, and 1/2 tsp. ground dry thyme in a bowl until well dispersed.
2. Peel membrane from ribs and place on sheet pan or cutting board. Liberally sprinkle with dry rub and work it into meat with your hand.
3. Set smoker to 225-230°F and smoke ribs, bone-side down, for 5-7 hours. Cook times will vary based on smoker and preferred tenderness.
4. Memphis style BBQ sauce: In saucepan over medium heat, place butter, onion, and garlic. Sauté for 5 minutes until soft and translucent. Add remaining ingredients, bring to simmer for 5 minutes and turn off heat. In high-speed blender, puree contents of pot until smooth, making sure it’s not too hot or top can pop off. Refrigerate until ready to use.
5. In the last hour of cooking, baste ribs with BBQ sauce until meat has a wet and shiny appearance.