Memphis-Style Sauced Baby Backs on the Board

Memphis loves to argue wet versus dry, yet plenty of pitmasters there quietly do both. A mustard-free dry rub builds bark, a thin vinegar and tomato mop keeps the surface from drying, and a final dusting of rub over the sauce adds texture and punch. The mop is thinner than a Kansas City sauce on purpose, so it soaks in rather than sitting on top. Carve the racks on a board at the table, since the pink smoke ring shows best on freshly cut edges.