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Traditional Rub for St. Louis Ribs
Traditional Rub for St. Louis Ribs
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Prep Time:
10 minutes
Cook Time:
210 minutes
Total Time:
280 minutes
Flavorful St. Louis rib rub with dark brown sugar, paprika, dry mustard, garlic powder, and coriander enhances grilled ribs.
Ingredients:
  • 0.25 cup dark brown sugar
  • 3 tablespoons paprika
  • 1 tablespoon dry mustard
  • 1 tablespoon sea salt
  • 1.5 teaspoons granulated garlic powder
  • 1.5 teaspoons onion powder
  • 0.5 teaspoon ground coriander
  • 2 racks Smithfield® Extra Tender St. Louis Pork Spareribs, membrane removed
  • 1 tablespoon vegetable oil
  • 1 cup handful hickory or apple wood chips for smoking, soaked in water and drained
  • 0.75 cup apple juice, in a spray bottle
Instructions:
  • Prepare the dry rub by thoroughly blending brown sugar, paprika, mustard, sea salt, garlic powder, onion powder, and coriander in a small bowl until fully combined.
  • Rub the ribs with oil and sprinkle with dry rub, then let them rest at room temperature for 1 hour.
  • Preheat your charcoal or gas grill for indirect cooking to 230-250°F (110-120°C), then toss in the drained wood chips.
  • Grill ribs meaty-side down on a drip pan for 2 hours, basting with sprays of apple juice on both sides. Add 12 coals to charcoal grill every 45 minutes to keep the heat steady.
  • Wrap the grilled ribs individually in heavy-duty aluminum foil, ensuring they are double-wrapped. Continue cooking the wrapped ribs on the grill over indirect heat until they reach desired tenderness, which may take 1 hour 30 minutes to 3 hours. Adjust by adding more coals if using a charcoal grill to keep the temperature steady.

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