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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 ¾ cup apple juice, in a spray bottle

Nutrition Info

1098 calories carbohydrate: 23.8 g cholesterol: 275.6 mg fat: 85.2 g fiber: 2.4 g protein: 56.6 g saturatedFat: 30.4 g servingSize: - sodium: 1583 mg sugar: 19.5 g transFat: : - unsaturatedFat: : -

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.
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. 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.
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.

4 servings

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