Traditional Rub for St. Louis Ribs
- 1/4 cup dark brown sugar
- 3 tablespoons paprika
- Ground Black Pepper, 3 oz
- 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 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)
- 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.
- Heat charcoal or gas grill for indirect cooking at 230 to 250 degrees F. Add drained wood chips, if using.
- 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.
- 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.
