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Sweet & Spicy St. Louis Ribs

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Sweet & Spicy St. Louis Ribs



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
  • Methods :

  • 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.
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