STL RUB RATINGS RECIPES

TRADITIONAL RUB FOR ST. LOUIS RIBS | ALLRECIPES

Traditional Rub for St. Louis Ribs | Allrecipes image

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

Provided by Smithfield(R)

Categories Trusted Brands: Recipes and Tips Smithfield®

Total Time 4 hours 40 minutes

Prep Time 10 minutes

Cook Time 3 hours 30 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 1098 calories, CarbohydrateContent 23.8 g, CholesterolContent 275.6 mg, FatContent 85.2 g, FiberContent 2.4 g, ProteinContent 56.6 g, SaturatedFatContent 30.4 g, SodiumContent 1583 mg, SugarContent 19.5 g

TRADITIONAL RUB FOR ST. LOUIS RIBS | SMITHFIELD

Traditional Rub for St. Louis Ribs | Smithfield image

A Smithfield Foods Recipe

Provided by Smithfield

Prep Time 1 hours

Cook Time 5 hours

Yield 2

Number Of Ingredients 10

Ingredients

3/4 cup(s) apple juice, in a spray bottle (optional)
1/4 cup(s) dark brown sugar
3 tbsp. paprika
1 tbsp. dry mustard
1 tbsp. sea salt
1 1/2 tsp. granulated garlic
1 1/2 tsp. onion powder
1/2 tsp. ground coriander
2 racks Smithfield St. Louis Pork Spareribs, membrane removed with vegetable oil
1 handful hickory or apple wood chips for smoking, soaked in water and drained (optional)

Steps:

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 230ºF. to 250ºF. 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 ½ to 3 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.

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