- 2 cup(s) Your favorite barbecue sauce2 cup(s)
- 1/2 cup(s) Light brown sugar1/2 cup(s)
- 1/2 cup(s) Kosher salt1/2 cup(s)
- 1/4 cup(s) Paprika1/4 cup(s)
- 2 Tbsp. Chili powder2 Tbsp.
- 2 Tbsp. Black pepper2 Tbsp.
- 1 Tbsp. Onion powder1 Tbsp.
- 1 Tbsp. Garlic powder1 Tbsp.
- 1 Tsp. Ground allspice1 Tsp.
- 1/4 Tsp. Ground cinnamon1/4 Tsp.
- 1/8 Tsp. Ground cloves1/8 Tsp.
- 2 Racks Smithfield St. Louis Style Ribs, membrane removed2
- 1 Handful hickory or apple wood chips for smoking, soaked in water and drained (optional)1
About 1 hour before smoking, make the dry rub. Combine all rub ingredients in small bowl; mix well. Generously coat both sides of ribs with rub. Set aside at room temperature for 1 hour.
Heat charcoal or gas grill for indirect cooking at 275oF. Add drained wood chips, if using.
Place the ribs, meaty side up, over a drip pan and cook for 2 hours. 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 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with barbecue sauce. Cook for about 5 minutes until the sauce is set. Turn ribs and repeat with more sauce.
Serve ribs with remaining barbecue sauce.