• 2 racks Smithfield Fresh Pork St. Louis Style Ribs, membrane removed,
  • 2 cups your favorite barbecue sauce,
  • 1/2 cup light brown sugar,
  • 1/2 cup kosher salt,
  • 1/4 cup paprika,
  • 2 tbsp chili powder,
  • 2 tbsp black pepper,
  • 1 tbsp onion powder,
  • 1 tbsp garlic powder,
  • 1 tsp ground allspice,
  • 1/4 tsp ground cinnamon,
  • 1/8 tsp ground cloves,
  • 1 handful hickory or apple wood chips for smoking, soaked in water and drained (optional),
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Sweet & Spicy St. Louis Ribs <br><i>Recipe by Chef Tuffy Stone </i>

MAIN DISH

Sweet & Spicy St. Louis Ribs
Recipe by Chef Tuffy Stone

  1. 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.
  2. Heat charcoal or gas grill for indirect cooking at 275oF. Add drained wood chips, if using.
  3. 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.
  4. 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.
  5. 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.
  6. Serve ribs with remaining barbecue sauce.