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St. Louis Rib Seasoning

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PREP TIME
10 min
COOKING TIME
210 min
TOTAL TIME
280 min
SERVINGS
4 servings
Dinner
St. Louis Rib Seasoning
Ingredients
  • 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® 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
  • 3/4 cup apple juice, in a spray bottle
Instructions
1
Create a dry rub by blending together brown sugar, paprika, mustard, sea salt, garlic powder, onion powder, and coriander in a small bowl until they are uniformly combined.
2
Prepare the ribs by generously coating them with oil and then sprinkling the dry rub evenly all over their surface. Allow the ribs to sit at room temperature for 1 hour.
3
Heat a grill, either charcoal or gas, to a suitable temperature of 230 to 250 degrees F (110 to 120 degrees C) for indirect cooking. Add some wood chips that have been drained of their moisture.
4
Position the ribs, with their meatier side facing downwards, over a drip pan and cook on the preheated grill for 2 hours. During this time, periodically baste both sides of the ribs with sprays of apple juice.
5
Every 45 minutes, add around 12 coals to the charcoal grill to maintain a consistent heat level. Repeat this process as necessary.
6
Once the ribs are cooked, carefully remove them from the grill and wrap each rack individually in heavy-duty aluminum foil. Return the wrapped ribs to the grill and continue cooking them over indirect heat until they are extremely tender, taking around 1 hour 30 minutes to 3 hours.