Traditional Rub for St. Louis Ribs

Recipe View Craft the Dry Rub (5 minutes): In a medium bowl, meticulously combine the dark brown sugar, smoked paprika, dry mustard powder, coarse sea salt, granulated garlic powder, onion powder, and ground coriander. Ensure all ingredients are thoroughly incorporated, breaking up any lumps in the brown sugar.

Recipe View Prepare the Ribs (10 minutes + 1 hour resting): Lightly coat both sides of the St. Louis ribs with vegetable oil. Generously apply the dry rub, ensuring an even coating across the entire surface of the ribs. Allow the ribs to rest at room temperature for 1 hour to allow the flavors to meld and penetrate the meat.

Recipe View Set Up the Grill for Indirect Cooking (15 minutes): Prepare your charcoal or gas grill for indirect cooking, aiming for a consistent temperature between 230 to 250 degrees F (110 to 120 degrees C). For charcoal grills, arrange the coals on one side of the grill, leaving the other side empty for indirect cooking. Add the soaked and drained wood chips to the coals to generate flavorful smoke.

Recipe View Smoke the Ribs (2 hours): Place the ribs, meaty-side down, on the indirect heat side of the grill, positioning them over a drip pan to catch any rendered fat. Close the grill lid and maintain a consistent temperature. Every 30 minutes, baste the ribs with apple juice using a spray bottle, ensuring both sides are evenly moistened. Replenish the wood chips as needed to maintain a consistent smoke flavor. For charcoal grills, add approximately 12 coals every 45 minutes to maintain the desired temperature.

Recipe View Wrap and Finish (1 hour 30 minutes to 3 hours): Remove the ribs from the grill and carefully double-wrap each rack in heavy-duty aluminum foil, creating a tight seal to trap moisture and enhance tenderness. Return the wrapped ribs to the indirect heat side of the grill. Continue cooking for 1 hour 30 minutes to 3 hours, or until the ribs are incredibly tender and easily yield when probed with a fork or thermometer. Monitor the grill temperature and add more coals as necessary to maintain a consistent temperature.

Recipe View Rest and Serve (15 minutes): Once the ribs are cooked to perfection, remove them from the grill and allow them to rest, still wrapped in foil, for at least 15 minutes. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and succulent final product. Unwrap the ribs, slice between the bones, and serve immediately. Enjoy the culmination of your efforts – perfectly smoked, tender, and flavorful St. Louis-style ribs.