Sweet & Spicy St. Louis Ribs recipe

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Ingredients

½ cup light brown sugar
½ cup kosher salt
¼ cup paprika
2 tablespoons chili powder
2 tablespoons black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
¼ teaspoon ground allspice
¼ teaspoon ground cinnamon
⅛ teaspoon ground cloves
2 racks Smithfield® Extra Tender St. Louis Pork Spareribs, membrane removed
1 cup Handful hickory or apple wood chips for smoking, soaked in water and drained
2 cups your favorite barbecue sauce

Nutrition Info

1304.6 calories
carbohydrate: 83.4 g
cholesterol: 275.4 mg
fat: 82.2 g
fiber: 5.9 g
protein: 57.2 g
saturatedFat: 30 g
servingSize: -
sodium: 13093.3 mg
sugar: 61.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. About 1 hour before smoking, make the dry rub. Combine all rub ingredients in small bowl, mix well. Generously coat both sides of ribs with rub. Set aside at room temperature for 1 hour.

  2. Heat charcoal or gas grill for indirect cooking at 275 degrees F. Add drained wood chips, if using.

  3. Place the ribs, meaty side up, over a drip pan and cook for 2 hours. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.

  4. Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.

  5. Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with barbecue sauce. Cook for about 5 minutes until the sauce is set. Turn ribs and repeat with more sauce.

  6. Serve ribs with remaining barbecue sauce.

Recipe Yield

4 servings

Recipe Note

Dry rubbed with lots of spices--paprika, chili powder, allspice, cinnamon, cloves--these slow-grilled St. Louis-style pork spareribs will star at any summer barbecue.

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