SWEET & SPICY ST. LOUIS RIBS

Sweet & Spicy St. Louis Ribs image

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.

Provided by Smithfield(R)

Categories Trusted Brands: Recipes and Tips Smithfield®

Time 5h10m

Yield 4

Number Of Ingredients 13

Ingredients

½ cup light brown sugar
½ cup kosher salt
¼ cup paprika
2 tablespoons chili powder
2 tablespoons black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
¼ teaspoon ground allspice
¼ teaspoon ground cinnamon
⅛ teaspoon ground cloves
2 racks Smithfield® Extra Tender St. Louis Pork Spareribs, membrane removed
1 cup Handful hickory or apple wood chips for smoking, soaked in water and drained
2 cups your favorite barbecue sauce

Steps:

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.

Nutrition Facts : Calories 1304.6 calories, Carbohydrate 83.4 g, Cholesterol 275.4 mg, Fat 82.2 g, Fiber 5.9 g, Protein 57.2 g, SaturatedFat 30 g, Sodium 13093.3 mg, Sugar 61.4 g