Traditional Rub for St. Louis Ribs recipe

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Ingredients

¼ cup dark brown sugar
3 tablespoons paprika
1 tablespoon dry mustard
1 tablespoon sea salt
1 ½ teaspoons granulated garlic powder
1 ½ teaspoons onion powder
½ teaspoon ground coriander
2 racks Smithfield® Extra Tender St. Louis Pork Spareribs, membrane removed
1 tablespoon Vegetable oil
1 cup Handful hickory or apple wood chips for smoking, soaked in water and drained
¾ cup apple juice, in a spray bottle

Nutrition Info

1098 calories
carbohydrate: 23.8 g
cholesterol: 275.6 mg
fat: 85.2 g
fiber: 2.4 g
protein: 56.6 g
saturatedFat: 30.4 g
servingSize: -
sodium: 1583 mg
sugar: 19.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. About one hour before smoking, make the dry rub. Combine sugar, paprika, mustard, salt, garlic, onion powder and coriander in small bowl, mix well. Coat both sides of ribs with a little vegetable oil and sprinkle with seasoning rub. Set aside at room temperature for 1 hour.

  2. Heat charcoal or gas grill for indirect cooking at 230 to 250 degrees F. Add drained wood chips, if using.

  3. Place the ribs, meaty side down, over a drip pan and cook for 2 hours. If desired, spray both sides of ribs with apple juice. 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 1 1/2 to 3 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.

Recipe Yield

4 servings

Recipe Note

A brown sugar, paprika, dry mustard, and coriander make a savory dry rub for these slowly grilled, tender St. Louis-style spareribs.

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