Let’s create these flavorful, tender Memphis-style ribs:

1. Prepare Vinegar Mop and Dry Rub:

• In a small bowl or measuring cup, combine the ½ cup of white vinegar and ½ cup of water. Set aside.
• In a separate large bowl, combine all the dry rub ingredients: smoked paprika, packed brown sugar, salt, coarsely ground pepper, garlic powder, onion powder, ground cumin, ground mustard, dried thyme, dried oregano, celery salt, and cayenne pepper. Whisk or stir thoroughly until all spices are evenly blended.

2. Prepare and Season the Ribs:

• If your butcher hasn’t already, remove the thin membrane from the bone-side of each rack of ribs (this helps with tenderness and flavor penetration).
• Cut each rack of ribs into smaller, serving-sized pieces (e.g., 2-3 rib sections).
• Using a pastry brush, lightly brush all sides of the rib pieces with some of the vinegar-water mixture.
• Reserve about half of the prepared dry rub mixture in a separate container for later use.
• Sprinkle the remaining half of the dry rub generously and evenly over all sides of the vinegar-mopped rib pieces, pressing the rub gently into the meat to help it adhere.

3. Arrange in Slow Cooker:

• Pour the remaining vinegar-water mixture into the bottom of a 6-quart slow cooker.
• Arrange the seasoned rib pieces in the slow cooker. They can be layered or stood on their sides if necessary to fit, but try not to pack them too tightly.

4. Slow Cook the Ribs:

• Cover the slow cooker securely with its lid.
• Cook on the LOW heat setting for 5-6 hours, or until the ribs are very tender and the meat is pulling away from the bone.

5. Finish the Ribs:

• Once the ribs are tender, carefully remove them from the slow cooker using tongs and place them on a platter or cutting board.
• Strain the cooking juices from the slow cooker into a bowl or fat separator. Skim as much fat as possible from the surface of the juices.
• Using a clean pastry brush, generously brush the cooked ribs on all sides with some of the skimmed cooking juices.
• Sprinkle the ribs evenly and generously with the reserved half of the dry rub mixture, pressing it gently onto the moist surface.

6. Serve:

• Serve the Slow-Cooker Memphis-Style Ribs immediately, with any remaining skimmed cooking juices offered on the side for dipping or drizzling.

The two-stage rub application creates incredible flavor!