Ingredients
4
4 servings
- •0.25 cup dark brown sugar
- •3 tablespoons paprika
- •1 tablespoon dry mustard
- •1 tablespoon sea salt
- •1.5 teaspoons granulated garlic powder
- •1.5 teaspoons onion powder
- •0.5 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
- •0.75 cup apple juice, in a spray bottle
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 1098
- Carbohydrate: 24g
- Fat: 85g
- Fiber: 2g
- Protein: 57g
- Sugar: 20g
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