Sweet & Spicy St. Louis Ribs

Directions

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.