Traditional Rub for St. Louis Ribs

Ingredients

• 0.25 cups dark brown sugar
• 3 tablespoons paprika
• 1 tablespoon dry mustard
• 1 tablespoon sea salt
• 1.5 teaspoons granulated garlic powder
• 1.5 teaspoons onion powder
• 0.5 teaspoons ground coriander

Instructions

1. 1

   Make dry rub: Combine brown sugar, paprika, mustard, sea salt, garlic powder, onion powder, and coriander in a small bowl; mix well.

2. 2

   Prepare ribs: Coat ribs all over with oil and sprinkle with dry rub. Set aside at room temperature for 1 hour.

3. 3

   Heat a charcoal or gas grill for indirect cooking to 230 to 250 degrees F (110 to 120 degrees C). Add drained wood chips.

4. 4

   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.

5. 5

   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.