Invented by a restaurant owner from Greece, Memphis dry ribs are bathed in vinegar while being grilled over smoky charcoal, then coated with an earthy, herbal rub once they're done cooking. Just don't let the name mislead you: There's nothing dry about these babies.

Yields: 4

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For the Dry Rub:

½ cup paprika

⅓ cup dark brown sugar

¼ cup kosher salt

2 tablespoons granulated garlic

1 tablespoon celery salt

1 tablespoon chili powder

1 tablespoon freshly ground black pepper

2 teaspoons onion powder

2 teaspoons dried thyme

2 teaspoons dried oregano

2 teaspoons mustard powder

1 teaspoon celery seed

½ teaspoon cayenne pepper

For the Mop:

½ cup distilled white vinegar

½ cup water

¼ cup dry rub

2 racks baby back ribs or St. Louis-cut spare ribs

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1. For the dry rub: Mix together paprika, dark brown sugar, kosher salt, granulated garlic, celery salt, chili powder, black pepper, onion powder, dried thyme, dried oregano, mustard powder, and celery seed in a small bowl.

2. To make the mop: Whisk together vinegar, water, and dry rub in a small bowl. Set aside.

3. Fire up smoker or grill to 325°F. If using a vertical water smoker, such as the Weber Smokey Mountain, place ribs on top rack with water pan removed. If using a grill or offset smoker, place ribs over indirect heat. Cook until ribs have a slight bend when lifted from one end, about 1 ½ hours for baby backs and 2 hours for St. Louis-cut ribs, brushing liberally with mop every 15-20 minutes.

4. Transfer ribs to cutting board and brush with mop. Liberally coat ribs with rub and let rest for 5 minutes. Slice ribs and serve immediately.