Traditional Rub for St. Louis Ribs

A brown sugar, paprika, dry mustard, and coriander make a savory dry rub for these slowly grilled, tender St. Louis-style spareribs.

Step: 1

About one hour before smoking, make the dry rub. Combine sugar, paprika, mustard, salt, garlic, onion powder and coriander in small bowl; mix well. Coat both sides of ribs with a little vegetable oil and sprinkle with seasoning rub. Set aside at room temperature for 1 hour.

Step: 2

Heat charcoal or gas grill for indirect cooking at 230 to 250 degrees F. Add drained wood chips, if using.

Step: 3

Place the ribs, meaty side down, over a drip pan and cook for 2 hours. If desired, spray both sides of ribs with apple juice. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.

Step: 4

Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 3 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.

Per Serving: 1098 calories; protein 56.6g; carbohydrates 23.8g; fat 85.2g; cholesterol 275.6mg; sodium 1583mg.

Prepare your meal in advance can be best to feel enjoyable when you do it with your favorite music in the background , a relaxing beverage of your pick or even a partner. It is thoughtful to write every step you fell right to create the meal , which may include everything from your kitchen cupboard and utensils to your ingredients . Be sure to checkdown the ingredients in order , so as not to forget one . A handwritten list is typically best.

Having the right kitchen tools is just as important as having the right ingredients . This includes all of from pots, pans, bowls and utensils to those essential items that are sometimes to forget, such as parchment paper and foil. Items like crunch bottles for adding the perfect drizzle or decoration to your main food and long tweezers to range smaller and thinner foods are a must-have for any home chef.