Stokin' the fires for the first time this summer and I'm doing baby-backs! MEMPHIS STYLE!!!

Memphis style rib rub:

In Memphis, ribs are traditionally served up dry. This doesn't mean that the meat is tough and dried out, there just isn't a barbecue sauce. This traditional Memphis barbecue rub recipe is the base of a great rack of pork ribs.
Prep Time: 10 minutes
4 teaspoons paprika
2 teaspoons salt
2 teaspoons onion powder
2 teaspoons fresh ground black pepper
1 teaspoons cayenne
1 teaspoon ground mustard

Memphis style rib sauce:

This is a traditional Memphis style barbecue sauce. It is served on the side as a dipping sauce and not applied to the ribs while they cook. Let your guests decide how much and where they want this fantastic barbecue sauce.
Prep Time: 10 minutes
Cook Time: 15 minutes
2 cups ketchup
2 cups chopped onion
1 cup red wine vinegar
2 cloves garlic, minced
1/4 cup yellow mustard
1/2 cup brown sugar, packed
1/2 teaspoon Louisiana hot sauce
Blend together everything except the ketchup. Pour into a saucepan and add the ketchup. Simmer over low heat for 15 minutes. You can use part of this sauce as a baste during smoking. Serve on the side with ribs.

Memphis style baby back ribs:

Prepare ribs by removing the membrane from the underside of the ribs (THIS IS THE SINGLE MOST IMPORTANT STEP TO GETTING GOOD RIBS). Trim off any loose fat or meat. Prepare smoker by placing a pan of water in the bottom and stoking the fire to hold a temperature around 225 degrees F for between 4 and 6 hours. Season ribs with Memphis rub and place on grill or in smoker. While ribs are cooking, prepare barbecue sauce. Cook ribs until the internal temperature of the meat reaches about 145 degrees F. DO NOT OPEN THE SMOKER. Smoke the ribs for 4 to 6 hours.