Memphis-Style Barbecued Ribs

Ingredients

• 3 Pound Racks baby back ribs
• 2 Teaspoon Salt
• 2 Teaspoon Coarse ground black pepper
• Apple Juice for Basting
• 1 Cup Red wine vinegar
• 2 Cup Onion, chopped
• 2 Garlic, cloves, minced
• 1/4 Cup Mustard, yellow prepared
• 1/2 Cup Brown sugar, packed
• 2 Cup Ketchup
• 2 Lemons, thinly sliced
• 1 Teaspoon Louisiana hot sauce

• Trim as much fat as possible from ribs.
• On bone side, work knife or screwdriver tip beneath
  membrane that covers bone until finger tips can be worked beneath rack
  membrane, loosening enough to get firm grip with a paper towel.
• Pull the membrane (fell) away.
• Sprinkle ribs on both sides with even, light coating of salt and pepper.
• Follow the directions for cooking real smoked barbeque ribs.
• Baste your ribs with apple
  juice every hour either by brushing
  on, or simply spraying apple juice from spray bottle.
• The ribs should cook in the smoker for 2.5 to 4 hours, see directions.
• Combine vinegar, onion, garlic, mustard, sugar and hot sauce in blender.
• Blend until you get a smooth consistency.
• Place in saucepan and add ketchup. Simmer 20 minutes.
• Add lemon slices. Stir occasionally to keep from sticking.
• Use sauce as frequent baste in the last half of cooking period.
• Serve remaining sauce on side.