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My review
Sweet & Spicy St. Louis Ribs
Smithfield®
"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
5 h 10 m servings 1305Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- 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.
- 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.
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Footnotes
- Recipe by BBQ Pit Master, Tuffy Stone.
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Reviews
Read all reviews 1618 Ratings
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Most helpful positive review
5/23/2015
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...
Most helpful critical review
6/25/2015
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 r...
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5/23/2015
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...
6/19/2015
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...
6/25/2015
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 r...
6/23/2015
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 gr...
6/22/2015
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, Smith...
7/10/2015
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...
6/18/2015
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 c...
7/3/2018
This did not year good at all. Tried it twice in the smoker. And add others noted, way too much salt. So I tried again with a table spoon of salt. Still no good.
8/10/2017
Did this yesterday on my BGE turned out great, HOWEVER what's with the salt?? I used maybe a tablespoon per rack and that was too much for us I'd suggest you probably meant tablespoon in your in...