Traditional Rub For St. Louis Ribs

Ingredients

• Servings: 4
• 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® extra tender st. louis lamb 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)

Recipe

Preparation Time: 10 mins Cook Time: 3 hrs 30 mins

Ready Time: 4 hrs 40 mins


• 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.