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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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Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/23/2015
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
(5)

Most helpful critical review

Rating: 3 stars
01/07/2016
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
(3)
18 Ratings
  • 5 star values: 7
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
05/23/2015
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
(5)
Rating: 4 stars
06/19/2015
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
(4)
Rating: 3 stars
01/06/2016
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
(3)
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Rating: 4 stars
06/22/2015
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
(2)
Rating: 5 stars
06/23/2015
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
(2)
Rating: 4 stars
06/18/2015
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
(1)
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Rating: 5 stars
07/10/2015
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
(1)
Rating: 4 stars
06/24/2015
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
Rating: 5 stars
06/16/2015
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