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Ingredients

2 racks Smithfield® Extra Tender St. Louis Pork Spareribs, membrane removed Vegetable oil ¼ cup favorite barbecue seasoning rub 1 cup Handful hickory or apple wood chips for smoking, soaked in water and drained 1 (18 ounce) bottle ketchup 1 cup honey 1 cup white vinegar ¼ cup water ¼ cup light molasses 1 tablespoon chili seasoning blend 2 teaspoons hickory liquid smoke 1 teaspoon dry mustard ½ teaspoon ground allspice

Nutrition Info

1474.7 calories carbohydrate: 121.6 g cholesterol: 275.4 mg fat: 87 g fiber: 1.2 g protein: 58.2 g saturatedFat: 30.6 g servingSize: - sodium: 4630.6 mg sugar: 110.4 g transFat: : - unsaturatedFat: : -

About one hour before smoking, coat both sides of ribs with a little vegetable oil and sprinkle with barbecue seasoning rub. Set aside at room temperature for 1 hour.
Heat charcoal or gas grill for indirect cooking at 230 to 250 degrees F. Add drained wood chips, if using.
Place the ribs, meaty side down, 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 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.
Meanwhile, make the sauce. Combine all ingredients in small saucepan. Bring to a boil over medium-high heat, reduce heat and simmer 15 minutes, stirring frequently.
Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with Kansas City-style barbecue sauce. Cook for about 5 minutes until the sauce is set. Turn ribs and repeat with more sauce.

4 servings

Barbecue-seasoned St. Louis ribs are grilled slowly over low heat and brushed with Kansas City-style barbecue sauce.