A brown sugar, paprika, dry mustard, and coriander make a savory dry rub for these slowly grilled, tender St. Louis-style spareribs.
Preparation Time
10 mins
Cooking Time
3 hr
Total Time
3 hr 10 mins
Calories
1098 Calories
Recipe Instructions
Step 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.
Step 2
Heat charcoal or gas grill for indirect cooking at 230 to 250 degrees F. Add drained wood chips, if using.
Step 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.
Step 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.
Ingredients
1 tablespoon vegetable oil
1 ½ teaspoons onion powder
½ teaspoon ground coriander
1 tablespoon dry mustard
1 tablespoon sea salt
¼ cup dark brown sugar
3 tablespoons paprika
¾ cup apple juice, in a spray bottle
2 racks Smithfield® Extra Tender St. Louis Pork Spareribs, membrane removed
