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

Recipe Summary

prep:
10 mins
cook:
3 hrs 30 mins
additional:
1 hr
total:
4 hrs 40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Dry Rub:

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

Recipe by BBQ Pit Master, Moe Cason.

Nutrition Facts

1098 calories; protein 56.6g 113% DV; carbohydrates 23.8g 8% DV; fat 85.2g 131% DV; cholesterol 275.6mg 92% DV; sodium 1583mg 63% DV. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/10/2015
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 immediately knew I had to scale it back. I think I used 1 1/4 tsp MAX. I prefer my tastes to come from other herbs/spices anyways. I also didn't cook this on a conventional grill. I cooked the ribs using a Holland Grill which uses an indirect method of cooking- resulting in ribs that were OH SO MOIST and not dried out (think "rib jerky"). I must've overlooked where it said to let the ribs rest an hour before cooking...we were hungry! So I slathered the ribs up with the seasoning and onto the grill they went. Within less than 2 hours they were cooked to perfection! My dad was thankful and I received many compliments about how fresh moist and tasty the ribs were. I also heard the comment "you wouldn't find ribs THIS GOOD in any restaurant!" Smithfield/Farmland you guys were the star of the show!!! Read More
(5)
18 Ratings
  • 5 star values: 14
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/10/2015
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 immediately knew I had to scale it back. I think I used 1 1/4 tsp MAX. I prefer my tastes to come from other herbs/spices anyways. I also didn't cook this on a conventional grill. I cooked the ribs using a Holland Grill which uses an indirect method of cooking- resulting in ribs that were OH SO MOIST and not dried out (think "rib jerky"). I must've overlooked where it said to let the ribs rest an hour before cooking...we were hungry! So I slathered the ribs up with the seasoning and onto the grill they went. Within less than 2 hours they were cooked to perfection! My dad was thankful and I received many compliments about how fresh moist and tasty the ribs were. I also heard the comment "you wouldn't find ribs THIS GOOD in any restaurant!" Smithfield/Farmland you guys were the star of the show!!! Read More
(5)
Rating: 5 stars
05/27/2015
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 with this recipe... Read More
(4)
Rating: 5 stars
09/23/2016
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 halfway through and let it sit for about 20 minutes after it was done. Holy Cow! When people would say the the meat would fall off the bones they weren't kidding! It was delicious tender flavorful satisfying! Yes I will make it again and again! Read More
(4)
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Rating: 5 stars
06/15/2015
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 would add more heat. I smoked it in the smoker with hickory and apple wood. Read More
(3)
Rating: 5 stars
06/22/2015
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 indirect heat. Cooked for six hours used aluminum foil the last two hours. Smithfield St. Louis ribs were very meaty and cost was a very good value! Will definitely use Smithfield Pork Ribs again! Read More
(2)
Rating: 5 stars
06/16/2015
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 with a teaspoon of liquid smoke to the water and ribs. Set the pressure cooker for 20 minutes and when it was done I put the ribs on the grill. I glazed some of the rib portions with sauce and left some plain. All of them came off the grill flavorful tender and juicy. You just grill them long enough to get some grill marks. This method of cooking took maybe an hour. Can't wait to try this on pork tenderloin. Read More
(2)
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Rating: 4 stars
06/01/2015
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:) Read More
(2)
Rating: 4 stars
09/13/2018
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. Read More
(1)
Rating: 5 stars
06/07/2017
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 Brown Sugar" sauce not too spicy. We rounded out the meal with BBQ beans mashed potatoes broccoli and cheese and cornbread muffins. Read More
(1)