Authentic Dry Rub Memphis Ribs Help

Pull Membrane, Dust with black pepper, lawry's garlic salt and your dry rub. Smoke at 225 for 3 hours. Wrap in foil and raise temp to 350 for 2 hours, then check. If meat has pulled back from end of bone they are ready. If not rewrap and cook for another hour.

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Educate me from there.

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A gas grill isn't going to give you what you want imo.

Maybe invest in a Weber Kettle. Needs to be cooked direct over charcoal. And I would suggest giving St. Louis ribs another try.

Here is an article that gives some background and directions. Not sure Rendezvous uses rub in the mop sauce but sounds good to me.

Ideally, you need more distance between the grate and the charcoal than a kettle will give you but it's probably your best option. Maybe make a two zone bed of coals in the kettle and move them back and forth some between cooler and hotter. Takes some tending.

Mash

Edit: if you want the charcoal flavor profile without all the tending and flipping, you might consider a Pit Barrel Cooker. You can do more than ribs and you could cook more than a kettle grate would allow.

Pit Barrel

Rinse and pull membrane off. Liberally dust with a dry rub- “I prefer Dancing Pigs.” Place on smoker at 225 and spray with apple cider vinegar once an hour. When meat start peeling back from the bone pull them, wrap them in foil and a towel and let them sit until time to eat.