Sweet & Spicy St. Louis Ribs

Sweet & Spicy St. Louis Ribs Dry rubbed with lots of spices–paprika, chili powder, allspice, cinnamon, cloves–these slow-grilled St. Louis-style pork spareribs will star at any summer barbecue.


Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Dry Rub:

Time Details

    PREP : 10 mins

    COOK : 4 hrs

    TOTAL : 1 hr

    SERVING : 4

    YIELD : 4 servings

  • 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.

Per Serving: 1305 calories; protein 57.2g; carbohydrates 83.4g; fat 82.2g; cholesterol 275.4mg; sodium 13093.3mg. Recipe by BBQ Pit Master, Tuffy Stone.