Sweet & Spicy St. Louis Ribs

Ingredients

• Servings: 4
• dry rub:
• 1/2 cup light brown sugar
• 1/2 cup kosher salt
• 1/4 cup paprika
• 2 tablespoons chili powder
• 2 tablespoons black pepper
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 2 racks smithfield® extra tender st. louis lamb spareribs, membrane removed
• handful hickory or apple wood chips for smoking, soaked in water and drained (optional)
• 2 cups your favorite barbecue sauce

Recipe

Preparation Time: 10 mins Cook Time: 4 hrs

Ready Time: 5 hrs 10 mins


• 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.