Rating: 4 stars
18 Ratings
  • 5 star values: 7
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0

Dry rubbed with lots of spices--paprika, chili powder, allspice, cinnamon, cloves--these slow-grilled St. Louis-style pork spareribs will star at any summer barbecue.

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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 1 hour before smoking, make the dry rub. Combine all rub ingredients in small bowl; mix well. Generously coat both sides of ribs with rub. Set aside at room temperature for 1 hour.

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  • Heat charcoal or gas grill for indirect cooking at 275 degrees F. Add drained wood chips, if using.

  • Place the ribs, meaty side up, over a drip pan and cook for 2 hours. 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 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.

  • Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with barbecue sauce. Cook for about 5 minutes until the sauce is set. Turn ribs and repeat with more sauce.

  • Serve ribs with remaining barbecue sauce.

Tips

Recipe by BBQ Pit Master, Tuffy Stone.

Nutrition Facts

1305 calories; protein 57.2g; carbohydrates 83.4g; fat 82.2g; cholesterol 275.4mg; sodium 13093.3mg. Full Nutrition
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