Easiest Way to Make St Andrews Food Places

Traditional Rub For St. Louis Ribs

Your #1 source of information about foods in st andrews.

Recipe Summary Traditional Rub For St. Louis Ribs

A brown sugar, paprika, dry mustard, and coriander make a savory dry rub for these slowly grilled, tender St. Louis-style spareribs.

Ingredients | St Andrews Food Places

¼ cup dark brown sugar

3 tablespoons paprika

1 tablespoon dry mustard

1 tablespoon sea salt

1 ½ teaspoons granulated garlic powder

1 ½ teaspoons onion powder

½ 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

¾ cup apple juice, in a spray bottle

Directions

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.

Recipe by BBQ Pit Master, Moe Cason.

Info | St Andrews Food Places

prep: 10 mins cook: 3 hrs 30 mins additional: 1 hr total: 4 hrs 40 mins Servings: 4 Yield: 4 servings

TAG : Traditional Rub For St. Louis Ribs

Trusted Brands: Recipes and Tips, Smithfield®,