Traditional Rub for St. Louis Ribs

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


Recipes · Everyday Cooking


Prep Time: 10 mins
Cook Time: 3 hrs 30 mins
Total Time: 4 hrs 40 mins
Additional Time: 1 hrs
Servings: 4
Yield: 4 servings

Ingredients

Ingredients List

  • 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


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.

Tips

Recipe by BBQ Pit Master, Moe Cason.


Nutrition Facts (per serving)

Nutrition Facts
1098 Calories
85g Fat
24g Carbs
57g Protein


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