Sweet & Spicy St. Louis Ribs
TOTAL TIME5 hrs 0 mins
SKILL LEVELIntermediate
SERVINGS2
About this RecipeSweet & Spicy St. Louis Ribs made with Smithfield pork deliver bold flavor with a perfect balance of heat, smoke, and sweetness—ideal for any grill day.
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Ingredients
Gather Ingredients from the list below 2 cups Barbecue sauce 1 handful Hickory or apple wood chips, soaked and drained 1/2 cup Light brown sugar 1/2 cup Kosher salt 1/4 cup Paprika 2 tbsps. Chili powder 2 tbsps. Black pepper 1 tbsp. Onion powder 1 tbsp. Garlic powder 1 tsp. Ground allspice 1/4 tsp. Ground cinnamon 1/8 tsp. Ground cloves
Gather Ingredients from the list below
Ribs
2 racks, remove membrane Fresh Pork St. Louis Style Spareribs
Dry Rub
Directions
1.
About 1 hour before smoking, prepare the dry rub by combining all rub ingredients in a small bowl and mixing well.
2.
Generously coat both sides of the ribs with the dry rub.
3.
Set the ribs aside at room temperature for 1 hour.
4.
Preheat a charcoal or gas grill for indirect cooking at 275°F. If using wood chips, soak and drain them, then add them to the grill.
5.
Place the ribs, meaty side up, over a drip pan on the grill and cook for 2 hours.
6.
If using a charcoal grill, add about 12 coals every 45 minutes to maintain the heat.
7.
Remove the ribs from the grill and double-wrap each rack in heavy-duty aluminum foil.
8.
Return the wrapped ribs to the grill and cook for 2 more hours over indirect heat, until very tender. Add more coals as needed to maintain temperature if using a charcoal grill.
9.
Remove the ribs from the grill and carefully unwrap them.
10.
Place the unwrapped ribs over direct heat on the grill and brush with barbecue sauce.
11.
Cook for about 5 minutes until the sauce is set, then turn the ribs and repeat with more sauce.
12.
Serve the ribs with the remaining barbecue sauce.
