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.
Preparation Time
10 mins
Cooking Time
4 hr
Total Time
4 hr 10 mins
Calories
1305 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
Heat charcoal or gas grill for indirect cooking at 275 degrees F. Add drained wood chips, if using.
Step 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.
Step 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.
Step 6
Serve ribs with remaining barbecue sauce.
Ingredients
¼ teaspoon ground allspice
⅛ teaspoon ground cloves
¼ teaspoon ground cinnamon
1 tablespoon garlic powder
½ cup light brown sugar
2 tablespoons chili powder
1 tablespoon onion powder
¼ cup paprika
½ cup kosher salt
2 racks Smithfield® Extra Tender St. Louis Pork Spareribs, membrane removed
