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.
Tuffy Stone knows his ribs. Tasty concoction of spices bring pleasure to your taste buds. I smoke my ribs and wrap foil as he does only difference is I add 2 TBSP Apple juice to ribs in foil to increase the moisture content which make the ribs 'fall off the bond's tender. Either way I'm sure you're going to be impressed! Read More
The ribs were good good meat by SmithField. The flavors were good however the amount of salt the recipe called for was extremely overpowering. I checked it two and three times to make sure I read that right. For me next time I will only do about a quarter of the amount. Otherwise good recipe. Read More
Tuffy Stone knows his ribs. Tasty concoction of spices bring pleasure to your taste buds. I smoke my ribs and wrap foil as he does only difference is I add 2 TBSP Apple juice to ribs in foil to increase the moisture content which make the ribs 'fall off the bond's tender. Either way I'm sure you're going to be impressed! Read More
it was very crispy and delicious takes time to grill a big piece of quality meat like this but totally worth the wait next time I will add less salt for my taste was a little salty overall a keeper Read More
The ribs were good good meat by SmithField. The flavors were good however the amount of salt the recipe called for was extremely overpowering. I checked it two and three times to make sure I read that right. For me next time I will only do about a quarter of the amount. Otherwise good recipe. Read More
These were good ribs with a somewhat different flavor due to the cinnamon and cloves. While I liked them my personal preference is for a less sweet rib. Thanks for sharing this recipe Smithfield! Read More
We really enjoyed these. I halved the rub and quartered the salt as my rib was on the smaller side. Baked in the oven at 275 for 3 hours wrapped in foil and a bit of beer. Finished off on the grill with the bbq sauce. Fall off the bone tender and very flavorful. Read More
Made these ribs along with another recipe by Smithfield at the same time. While I preferred these my hubby preferred the others. I followed the recipe ingredients as stated but changed up the cooking method. We put the smoker to the test on these rib recipes for the first time. I smoked the ribs for 2 hours at 225 degrees removed and covered in foil after adding BBQ sauce cooked for 2-1/2 to 3 more hours removed from foil added more BBQ sauce and stuck back in smoker for about 1/2 hour. These were tender but not the fall-off-the-bone tender we like. While I'm sure the grill method is awesome we loved the smoker. We will use the 3-2-1 smoking method suggested to me by LilSnoo next time - heard it's perfect every time. Read More
Yum!!! Really tasty but it made way too much for two racks of St. Louis ribs. Not sure if it would make it all the way to four but definitely enough for a third. We baked in foil packets for 3 hours at 275 then finished on the grill a few minutes on each side to get the char we like. This method made it easy to enjoy our 4th of July in the garden without monitoring the grill temp for hours. Read More
These ribs were very good. I would cut back the amount of rub I put on next time for our families tastes. The ribs were tender and fell off the bone. Read More
My entire family loved the ribs! The flavor of the rub was the perfect combination of sweet & salty (although I only used two tablespoons of salt instead of the 1/2 cup the recipe calls for). The meat was so tender and fell of the bones. Will definitely make these again as they were so easy to make! Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Tuffy Stone knows his ribs. Tasty concoction of spices bring pleasure to your taste buds. I smoke my ribs and wrap foil as he does only difference is I add 2 TBSP Apple juice to ribs in foil to increase the moisture content which make the ribs 'fall off the bond's tender. Either way I'm sure you're going to be impressed!
it was very crispy and delicious takes time to grill a big piece of quality meat like this but totally worth the wait next time I will add less salt for my taste was a little salty overall a keeper
The ribs were good good meat by SmithField. The flavors were good however the amount of salt the recipe called for was extremely overpowering. I checked it two and three times to make sure I read that right. For me next time I will only do about a quarter of the amount. Otherwise good recipe.
These were good ribs with a somewhat different flavor due to the cinnamon and cloves. While I liked them my personal preference is for a less sweet rib. Thanks for sharing this recipe Smithfield!
We really enjoyed these. I halved the rub and quartered the salt as my rib was on the smaller side. Baked in the oven at 275 for 3 hours wrapped in foil and a bit of beer. Finished off on the grill with the bbq sauce. Fall off the bone tender and very flavorful.
Made these ribs along with another recipe by Smithfield at the same time. While I preferred these my hubby preferred the others. I followed the recipe ingredients as stated but changed up the cooking method. We put the smoker to the test on these rib recipes for the first time. I smoked the ribs for 2 hours at 225 degrees removed and covered in foil after adding BBQ sauce cooked for 2-1/2 to 3 more hours removed from foil added more BBQ sauce and stuck back in smoker for about 1/2 hour. These were tender but not the fall-off-the-bone tender we like. While I'm sure the grill method is awesome we loved the smoker. We will use the 3-2-1 smoking method suggested to me by LilSnoo next time - heard it's perfect every time.
Yum!!! Really tasty but it made way too much for two racks of St. Louis ribs. Not sure if it would make it all the way to four but definitely enough for a third. We baked in foil packets for 3 hours at 275 then finished on the grill a few minutes on each side to get the char we like. This method made it easy to enjoy our 4th of July in the garden without monitoring the grill temp for hours.
My entire family loved the ribs! The flavor of the rub was the perfect combination of sweet & salty (although I only used two tablespoons of salt instead of the 1/2 cup the recipe calls for). The meat was so tender and fell of the bones. Will definitely make these again as they were so easy to make!
