Prep Time::10 mins
Cook Time:: 3 hrs 30 mins
Additional Time:: 1 hr
Total Time:: 4 hrs 40 mins
Servings::4
Ingredients
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Dry Rub:
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
Ribs:
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
3/4 cup apple juice, in a spray bottle
Directions
Make dry rub: Combine brown sugar, paprika, mustard, sea salt, garlic powder, onion powder, and coriander in a small bowl; mix well.
Prepare ribs: Coat ribs all over with oil and sprinkle with dry rub. Set aside at room temperature for 1 hour.
Heat a charcoal or gas grill for indirect cooking to 230 to 250 degrees F (110 to 120 degrees C). Add drained wood chips.
Place ribs, meaty-side down, over a drip pan and cook on the preheated grill for 2 hours, basting occasionally with sprays of apple juice over both sides of ribs. Add about 12 coals to a charcoal grill about every 45 minutes to maintain heat.
Remove ribs from the grill and double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook over indirect heat until ribs are very tender, 1 hour 30 minutes to 3 hours. Add more coals as needed to maintain the temperature for a charcoal grill.