Traditional Rub For St. Louis Ribs Recipe

Name: Traditional Rub For St. Louis Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dry Rub:; 1/4 cup dark brown sugar; 3 tablespoons paprika; 1 tablespoon dry mustard; 1 tablespoon sea salt; 1 1/2 teaspoons granulated garlic powder; 1 1/2 teaspoons onion powder; 1/2 teaspoon ground coriander; 2 racks Smithfield(R) Extra Tender St. Louis Pork Spareribs, membrane removed; Vegetable oil; Handful hickory or apple wood chips for smoking, soaked in water and drained (optional); 3/4 cup apple juice, in a spray bottle (optional)

Servings: persons

Dry Rub:
1/4 cup dark brown sugar
3 tablespoons paprika
1 tablespoon dry mustard
1 tablespoon sea salt
1 1/2 teaspoons granulated garlic powder
1 1/2 teaspoons onion powder
1/2 teaspoon ground coriander
2 racks Smithfield(R) Extra Tender St. Louis Pork Spareribs, membrane removed
Vegetable oil
Handful hickory or apple wood chips for smoking, soaked in water and drained (optional)
3/4 cup apple juice, in a spray bottle (optional)

1
About one hour before smoking, make the dry rub. Combine sugar, paprika, mustard, salt, garlic, onion powder and coriander in small bowl; mix well. Coat both sides of ribs with a little vegetable oil and sprinkle with seasoning rub. Set aside at room temperature for 1 hour.
2
Heat charcoal or gas grill for indirect cooking at 230 to 250 degrees F. Add drained wood chips, if using.
3
Place the ribs, meaty side down, over a drip pan and cook for 2 hours. If desired, spray both sides of ribs with apple juice. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
4
Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 3 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.

234

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Dry Rub:, 1/4 cup dark brown sugar, 3 tablespoons paprika, 1 tablespoon dry mustard, and more.

Yes, Traditional Rub For St. Louis Ribs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Traditional Rub For St. Louis Ribs

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