Memphis-Style Barbecued Ribs

3 Pound Racks baby back ribs
2 Teaspoon Salt
2 Teaspoon Coarse ground black pepper
1 Cup of Apple Juice
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
5 Tablespoons of Louisiana Hot Sauce

PREPARATION OF RIBS: Trim as much fat as possible from ribs. Sprinkle ribs on both sides with even, light coating of salt and pepper.

COOKING INSTRUCTIONS: Place ribs, bone-side-down on grill. Grill over LOW fire 1 1/2 hours, turning every 15 minutes. NOTE: If smoking with indirect heat, turn at 1 hour intervals, cooking around 4 hours.

BASTE: Combine apple juice, vinegar, onion, garlic, mustard, brown sugar, ketchup, and Louisiana Hot Sauce in blender. Blend until smooth. Add lemon slices. Use sauce as frequent baste, whether grilling or smoking, being careful not to burn ribs. Serve remaining sauce on side.

(Hillbilly CAST IRON Cooking on FB)