Name: Traditional Rub for St. Louis Ribs
Prep time: 10 min
Cook time: 210 min
Total time: 280 min
Yield: 4
Ingredients: 0.25 cup dark brown sugar; 3 tablespoons paprika; 1 tablespoon dry mustard; 1 tablespoon sea salt; 1.5 teaspoons granulated garlic powder; 1.5 teaspoons onion powder; 0.5 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; 0.75 cup apple juice, in a spray bottle

Traditional Rub for St. Louis Ribs Recipe

Cook Time: 210 minutes

Ingredients

This recipe was originally crafted for 4 servings. Ingredient amounts adjust automatically for different yields, but cooking times and steps remain unchanged. Keep in mind that scaling may not always be perfect.

Dry Rub:

cup dark brown sugar
3 tablespoons paprika
1 tablespoon dry mustard
1 tablespoon sea salt
1 teaspoons garlic powder
1 teaspoons onion powder
teaspoon ground coriander

Ribs:

2 racks Smithfield extra-tender St. Louis pork spareribs, membrane removed
1 tablespoon vegetable oil
1 cup hickory or apple wood chips, soaked and drained
cup apple juice, in a spray bottle

Directions

Step 1: Prepare the dry rub by combining brown sugar, paprika, mustard, sea salt, garlic powder, onion powder, and coriander in a small bowl. Mix thoroughly to ensure even distribution.

Step 2: Rub the pork ribs all over with vegetable oil, then coat generously with the dry rub. Allow the ribs to rest at room temperature for 1 hour to absorb the flavors.

Step 3: Preheat your grill (charcoal or gas) for indirect cooking at 230-250F (110-120C). Scatter the soaked and drained wood chips over the heat source.

Step 4: Place the ribs meat-side down over a drip pan on the grill. Cook for 2 hours, basting occasionally with apple juice using a spray bottle to keep them moist. For charcoal grills, add around 12 coals every 45 minutes to maintain consistent heat.

Step 5: Once the initial cooking is complete, carefully remove the ribs and double-wrap each rack in heavy-duty aluminum foil. Return the wrapped ribs to the grill and continue cooking over indirect heat until they are very tender, approximately 1 hour 30 minutes to 3 hours. Add coals as needed to maintain temperature on a charcoal grill.

Step 6: Remove the ribs from the grill, unwrap, and let them rest for a few minutes before slicing and serving.

Nutrition Facts (per serving)

Calories: 1098
Fat: 85g
Saturated Fat: 30g
Cholesterol: 276mg
Sodium: 1583mg
Carbohydrates: 24g
Dietary Fiber: 2g
Total Sugars: 20g
Protein: 57g
Vitamin C: 5mg
Calcium: 144mg
Iron: 21mg
Potassium: 1016mg

* Percent Daily Values are based on a 2,000-calorie diet. Individual needs may vary. Consult a doctor or registered dietitian if following a medically restrictive diet.

Comments

James Turner

06/20/2024 11:21:08 PM

My family absolutely enjoyed the delicious flavor of this rub! I decided to try a different cooking method by using my electric pressure cooker. After placing the ribs in the cooker, I added enough water to cover them, as well as the spice rub and a teaspoon of liquid smoke. Cooking the ribs for 20 minutes in the pressure cooker, I then finished them off on the grill. Some portions were glazed with sauce while others were left plain, but all turned out flavorful, tender, and juicy after just a brief time on the grill to get those perfect grill marks. This cooking technique only took about an hour, and I am already excited to try it with pork tenderloin next time!

Victoria Carter

09/23/2022 10:55:05 PM

I followed the recipe exactly, except I omitted the Apple juice. I grilled it for four hours with the meat side down, without turning it at all. Halfway through, I wrapped it in aluminum foil and let it rest for about 20 minutes after cooking. Oh my goodness! When they said the meat would fall off the bone, they were not kidding! It was succulent, full of flavor, and absolutely satisfying! I will definitely be making this again and again!

Diane Mitchell

03/30/2024 04:35:08 PM

Initially, we were blown away by the meatiness of the ribs - they were absolutely delicious! The rub was outstanding, and cooking them using the 3-2-1 method on my barbecue yielded fantastic results. The ribs were tender and fell off the bone just the way we like them. To top it off, a touch of Sweet Baby Ray's Hickory and Brown Sugar sauce at the end enhanced the flavors perfectly. One full rack of ribs provided us with two satisfying dinners and even left us with extra for our extended family to enjoy. Next time, I might sprinkle a bit of cayenne into the rub for some added spice. Thank you, Smithfield, for a memorable dining experience!

Lisa Rodriguez

10/28/2024 07:31:57 PM

I decided to modify the recipe by adding hot chili flakes and increasing the amount of paprika, opting for smoked paprika. These tweaks really enhanced the flavor of the rub, making it perfect for seasoning ribs and pork chops.

Kenneth Parker

10/21/2023 10:28:33 PM

This recipe is almost identical to the one I usually use. Personally, I prefer to add a sweet, thick honey glaze to my ribs during the last 10-15 minutes of cooking, placing them back on the grill with indirect heat. Nevertheless, you can't go wrong with this recipe...

Donald Lopez

01/11/2024 10:48:28 AM

This rub is my favorite for ribs! Thank you for elevating my BBQ game to another level.

Carol Turner

07/21/2024 05:41:12 AM

I've made this recipe twice and absolutely enjoyed it. My guests did too. I omitted the sugar, apple juice, and significantly reduced the amount of salt.