How to Make Traditional Rub for St. Louis Ribs - A Step-by-Step Guide

St. Louis ribs are a beloved American classic, known for their tender, meaty texture and rich, smoky flavor. While these ribs are delicious on their own, the right rub can take them to the next level, adding depth and complexity to the meat. Enter the traditional rub for St. Louis ribs - a blend of herbs and spices that perfectly complements the natural flavors of the pork, creating a mouthwatering culinary experience.

Creating the perfect rub for St. Louis ribs is an art form, requir...

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Ingredients

  • ¼ cup dark brown sugar
  • 3 tablespoons paprika
  • 1 tablespoon dry mustard
  • 1 tablespoon sea salt
  • 1 ½ teaspoons granulated garlic powder
  • 1 ½ teaspoons onion powder
  • ½ teaspoon ground coriander
  • 2 racks Smithfield extra-tender St. Louis pork spareribs, membrane removed
  • 1 tablespoon vegetable oil
  • 1 cup handful hickory or apple wood chips for smoking, soaked in water and drained
  • 3/4 cup apple juice, in a spray bottle

Information

  • Prep Time: 10 mins
  • Cook Time: 3 hrs 30 mins
  • Additional Time: 1 hr
  • Total Time: 4 hrs 40 mins
  • Servings: 4

  • Make dry rub: Combine brown sugar, paprika, mustard, sea salt, garlic powder, onion powder, and coriander in a small bowl; mix well.
  • Prepare ribs: Coat ribs all over with oil and sprinkle with dry rub. Set aside at room temperature for 1 hour.
  • Heat a charcoal or gas grill for indirect cooking to 230 to 250 degrees F (110 to 120 degrees C). Add drained wood chips.
  • Place ribs, meaty-side down, over a drip pan and cook on the preheated grill for 2 hours, basting occasionally with sprays of apple juice over both sides of ribs. Add about 12 coals to a charcoal grill about every 45 minutes to maintain heat.
  • Remove ribs from the grill and double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook over indirect heat until ribs are very tender, 1 hour 30 minutes to 3 hours. Add more coals as needed to maintain the temperature for a charcoal grill.
  • Nutrition

    1098 cal.

    • Total Fat: 85g
    • Saturated Fat: 30g
    • Cholesterol: 276mg
    • Sodium: 1583mg
    • Total Carbohydrate: 24g
    • Dietary Fiber: 2g
    • Total Sugars: 20g
    • Protein: 57g
    • Vitamin C: 5mg
    • Calcium: 144mg
    • Iron: 21mg
    • Potassium: 1016mg