This St Louis rib rub is made with brown sugar paprika dry mustard and coriander It is a savory dry rub for slowgrilled tender St Louisstyle spare ribs Recipe by BBQ pitmaster Moe Cason
Prep Time
1 hr
Dificult
Medium
Servings
4 hrs 40 mins
Ingredients
Instructions
Make dry rub: Combine brown sugar
paprika
mustard
sea salt
garlic powder
onion powder
and coriander in a small bowl; mix well.
Prepare ribs: Coat ribs all over with oil and sprinkle with dry rub. Set aside at room temperature for 1 hour.
Heat a charcoal or gas grill for indirect cooking to 230 to 250 degrees F (110 to 120 degrees C). Add drained wood chips.
Place ribs
meaty-side down
over a drip pan and cook on the preheated grill for 2 hours
basting occasionally with sprays of apple juice over both sides of ribs. Add about 12 coals to a charcoal grill about every 45 minutes to maintain heat.
Remove ribs from the grill and double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook over indirect heat until ribs are very tender
1 hour 30 minutes to 3 hours. Add more coals as needed to maintain the temperature for a charcoal grill.
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