St. Louis Ribs with Kansas City Rub
TOTAL TIME6 hrs 0 mins
SKILL LEVELBeginner
SERVINGS3
About this RecipeSmithfield St. Louis Ribs meet a bold Kansas City rub in this flavorful, slow-cooked barbecue favorite—perfect for relaxed, at-home grilling.
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Ingredients
Gather Ingredients from the list below 3/4 cup Apple juice, in spray bottle 1 handful Hickory or apple wood chips, soaked and drained 3/4 cup Barbecue sauce 1/4 cup Light brown sugar, packed 2 tbsps. Sweet paprika 1 tbsp. Kosher salt 1 tbsp. Ground black pepper 1 1/2 tsps. Chili powder 1 1/2 tsps. Granulated onion powder 1 1/2 tsps. Granulated garlic powder
Gather Ingredients from the list below
Ribs
2 racks, remove membrane Fresh Pork St. Louis Style Spareribs
Rub
Directions
1.
About one hour before you plan to start grilling, make the rub by combining the brown sugar, sweet paprika, salt, pepper, chili powder, onion powder, and garlic powder in a small bowl.
2.
Pat the ribs dry with paper towels, then sprinkle both sides of each rack evenly with the rub.
3.
Set the ribs aside at room temperature for one hour to allow the rub to penetrate the meat.
4.
Preheat the grill for indirect cooking at a temperature between 250°F and 300°F.
5.
If using wood chips, add the drained chips to the grill at this time.
6.
Place the ribs, meaty side down, over a drip pan on the grill, then close the lid and cook for 2 hours.
7.
During these 2 hours, spray the ribs on both sides with apple juice every 20 to 30 minutes.
8.
If using a charcoal grill, add about 12 coals every 45 minutes to maintain the cooking temperature.
9.
After 2 hours, remove the ribs from the grill and double-wrap each rack tightly in heavy-duty aluminum foil.
10.
Return the wrapped ribs to the grill and cook for an additional 2 1/2 to 3 hours, or until the ribs are very tender and the meat has shrunk back from the ends of the bones by about 1/2 inch.
11.
Add more coals as needed during this time to maintain the heat if using a charcoal grill.
12.
Carefully remove the ribs from the grill and unwrap them, being cautious of the hot juices inside the foil.
13.
Return the unwrapped ribs to the grill and brush them with barbecue sauce.
14.
Cook the ribs for about 5 minutes, or until the sauce is set, then turn the ribs and repeat with more sauce on the other side.
15.
Remove the ribs from the grill and let them rest for 5 minutes.
16.
Cut the racks into 3- or 4-rib sections and serve.
