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Traditional Rub for St. Louis Ribs

Traditional Rub for St. Louis Ribs

Cost $25, save $20

Source: Recommended by CookPal

  • 210 Min
  • 4 Servings
  • $25

INGREDIENTS

  • Dry Rub

    • 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

  • Ribs

    • 2 racks Smithfield extra-tender St. Louis pork spareribs, membrane removed
    • 1 tablespoon vegetable oil

  • Smoking and Basting

    • 1 cup handful hickory or apple wood chips for smoking, soaked in water and drained
    • 3/4 cup apple juice, in a spray bottle

STEPS

1

Combine brown sugar, paprika, mustard, sea salt, garlic powder, onion powder, and coriander in a small bowl to create the dry rub.

2

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°F (110 to 120°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.

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.

NUTRIENTS

Per 1 serving

🔥

1098

Calories

  • 57
    Protein
  • 24
    Carbs
  • 85
    Fats

💡 Ensure the wood chips are soaked beforehand to avoid burning.Maintain constant grill temperature for the best results.Use heavy-duty aluminum foil to retain moisture while cooking.