Time
280 min
Serving
4 persons
Calories
1098
This St. Louis rib rub is made with brown sugar, paprika, dry mustard, and coriander. It is a savory dry rub for slow-grilled, tender St. Louis-style spare ribs. Recipe by BBQ pitmaster, Moe Cason.
Ingredients
- dark brown sugar: 0.25 cup
- paprika: 3 Tbsp
- dry mustard: 1 Tbsp
- sea salt: 1 Tbsp
- ½ teaspoons granulated garlic powder: 1 piece
- ½ teaspoons onion powder: 1 piece
- ground coriander: 0.5 tsp
- racks Smithfield extra-tender St. Louis pork spareribs, membrane removed: 2 piece
- vegetable oil: 1 Tbsp
- handful hickory or apple wood chips for smoking, soaked in water and: 1 cup (drained)
- apple juice, in a spray bottle: 0.75 cup
Metric Conversion
Stages of cooking
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Make dry rub: Combine brown sugar, paprika, mustard, sea salt, garlic powder, onion powder, and coriander in a small bowl; mix well.
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Prepare ribs: Coat ribs all over with oil and sprinkle with dry rub. Set aside at room temperature for 1 hour.
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Heat a charcoal or gas grill for indirect cooking to 230 to 250 degrees F (110 to 120 degrees C). Add drained wood chips.
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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.
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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.
