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Traditional Rub for St. Louis Ribs

Rated as 4.71 out of 5 Stars

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

4 h 40 m servings 1098
Original recipe yields 4 servings

Directions

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  1. 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.
  2. Heat charcoal or gas grill for indirect cooking at 230 to 250 degrees F. Add drained wood chips, if using.
  3. 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.
  4. 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.

Footnotes

  • Recipe by BBQ Pit Master, Moe Cason.

Nutrition Facts


Per Serving: 1098 calories; 85.2 23.8 56.6 276 1583 Full nutrition

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Reviews

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I normally do NOT make changes to a recipe without first making it as is. That being said, I was cooking for my parents, and my father needs to watch his salt intake. I saw 1 Tablespoon, and imm...

This recipe is very close to my own. I, however, love a sweet, thick honey glaze on my ribs, applied the last 10-15 minutes, back on the grill, using indirect heat. Either way, you can't lose wi...

I did not make any changes with the exception of not using the Apple juice. I did cook it for four hours on the grill with the meat side down and never turning at all. Wrapped in aluminum foil ...

We loved this rub. I did cut the salt back to two teaspoons, added a tsp. cayenne pepper, and 1/2 tsp. of black pepper to the rub mix since my hubby likes it spicy. If I make these again, I wou...

These were awesome! I followed the recipe almost (lol) I did take others advice and only used two teaspoons of salt. I added black pepper and cayenne to the recipe. Used smoker and did not use i...

My family loved the flavor of this rub. I used an alternate preparation however. I placed the ribs in my electric pressure cooker and added enough water to cover and added the spice rub along w...

This was yummy but just a bit too salty for our taste. I did these on indirect heat on my gas grill with perfect results. Next time I will cut the salt by half....and there will be a next time :)

I made a few changes , first I added hot chili flakes, second I increased paprika but also made it smoked paprika. Otherwise this rub is great on ribs and pork chops.

Awesome rub, I am saving it for future use. Followed the ingredients to a "T" but did the 3-2-1 method for rib smoking. They were fantastic. The rub paired well with "Sweet Baby Ray's Hickory ...