Description
A brown sugar, paprika, dry mustard, and coriander make a savory dry rub for these slowly grilled, tender St. Louis-style spareribs.
Ingredients
- 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
Instructions
- 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.
- Heat charcoal or gas grill for indirect cooking at 230 to 250 degrees F. Add drained wood chips
- if using.
- 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.
- 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.
Prep Time: 10 mins
Cook Time: 3 hrs 30 mins
Total Time: 4 hrs 40 mins
Servings: 4