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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 :

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 Pork 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)

Instructions :

Prep : 10M	Cook : 4M	Ready in : 4H40M

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.