Traditional Rub for St. Louis Ribs
TOTAL TIME6 hrs 0 mins
SKILL LEVELIntermediate
SERVINGS2
About this RecipeA classic spice blend that brings out the bold, smoky flavor of Smithfield St. Louis-style ribs—perfect for slow cooking or grilling.
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Ingredients
Gather Ingredients from the list below 3/4 cups Apple juice, in spray bottle optional Hickory or applewood chips, soaked in water and drained 1/4 cup Dark brown sugar 3 tbsps. Paprika 1 tbsp. Dry mustard 1 tbsp. Sea salt 1 1/2 tsps. Granulated garlic 1 1/2 tsps. Onion powder 1/2 tsp. Ground coriander
Gather Ingredients from the list below
Ribs
2 racks, remove membrane with vegetable oil Fresh Pork St. Louis Style Spareribs
Rub
Directions
1.
Dry Rub: About one hour before smoking, prepare the dry rub by combining sugar, paprika, mustard, salt, garlic powder, onion powder, and coriander in a small bowl; mix well.
2.
Coat both sides of the ribs with a little vegetable oil, then sprinkle the seasoning rub evenly over the ribs.
3.
Set the seasoned ribs aside at room temperature for 1 hour.
4.
Heat a charcoal or gas grill for indirect cooking, maintaining a temperature between 230ºF and 250ºF.
5.
If using wood chips, soak and drain them, then add them to the grill.
6.
Place the ribs, meaty side down, over a drip pan on the grill and cook for 2 hours.
7.
If desired, spray both sides of the ribs with apple juice during cooking to keep them moist.
8.
For a charcoal grill, add about 12 coals every 45 minutes to maintain the heat.
9.
After 2 hours, remove the ribs from the grill and double-wrap each rack in heavy-duty aluminum foil.
10.
Return the wrapped ribs to the grill and continue cooking over indirect heat for an additional 1½ to 3 hours, or until the ribs are very tender.
11.
Continue adding coals as needed to maintain the temperature if using a charcoal grill.
