Sweet & Spicy St. Louis Ribs recipe
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Ingredients
- ½ cup light brown sugar ½ cup kosher salt ¼ cup paprika 2 tablespoons chili powder 2 tablespoons black pepper 1 tablespoon onion powder 1 tablespoon garlic powder ¼ teaspoon ground allspice ¼ teaspoon ground cinnamon ⅛ teaspoon ground cloves 2 racks Smithfield® Extra Tender St. Louis Pork Spareribs, membrane removed 1 cup Handful hickory or apple wood chips for smoking, soaked in water and drained 2 cups your favorite barbecue sauce
Nutrition Info
- 1304.6 caloriescarbohydrate: 83.4 gcholesterol: 275.4 mgfat: 82.2 gfiber: 5.9 gprotein: 57.2 gsaturatedFat: 30 gservingSize: -sodium: 13093.3 mgsugar: 61.4 gtransFat: : -unsaturatedFat: : -
Directions Sweet & Spicy St. Louis Ribs
Directions
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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 275 degrees F. 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.