Traditional Rub for St. Louis Ribs
Description
This St. Louis rib rub made with dark brown sugar, paprika, dry mustard, garlic powder, and coriander adds incredible flavor to slow-grilled ribs.
Ingredients
•
1/4 cup dark brown sugar
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3 tablespoons paprika
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1 tablespoon dry mustard
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1 tablespoon sea salt
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1 1/2 teaspoons granulated garlic powder
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1 1/2 teaspoons onion powder
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1/2 teaspoon ground coriander
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2 racks Smithfield® Extra Tender St. Louis Pork Spareribs, membrane removed
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1 tablespoon vegetable oil
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1 cup handful hickory or apple wood chips for smoking, soaked in water and drained
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3/4 cup apple juice, in a spray bottle
Directions
1
Make dry rub: Combine brown sugar, paprika, mustard, sea salt, garlic powder, onion powder, and coriander in a small bowl; mix well.
2
Prepare ribs: Coat ribs all over with oil and sprinkle with dry rub. Set aside at room temperature for 1 hour.
3
Heat a charcoal or gas grill for indirect cooking to 230 to 250 degrees F (110 to 120 degrees C). Add drained wood chips.
4
Place ribs, meaty-side down, over a drip pan and cook on the preheated grill for 2 hours, basting occasionally with sprays of apple juice over both sides of ribs. Add about 12 coals to a charcoal grill about every 45 minutes to maintain heat.
5
Remove ribs from the grill and double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook over indirect heat until ribs are very tender, 1 hour 30 minutes to 3 hours. Add more coals as needed to maintain the temperature for a charcoal grill.