- 3/4 cup(s) Apple juice, in a spray bottle (optional)3/4 cup(s)
- 1/4 cup(s) Dark brown sugar1/4 cup(s)
- 3 Tbsp. Paprika3 Tbsp.
- 1 Tbsp. Dry mustard1 Tbsp.
- 1 Tbsp. Sea salt1 Tbsp.
- 1 1/2 Tsp. Granulated garlic1 1/2 Tsp.
- 1 1/2 Tsp. Onion powder1 1/2 Tsp.
- 1/2 Tsp. Ground coriander1/2 Tsp.
- 2 Racks Smithfield St. Louis Pork Spareribs, membrane removed with vegetable oil2
- 1 Handful hickory or apple wood chips for smoking, soaked in water and drained (optional)1
About one hour before smoking, make the dry rub. Combine sugar, paprika, mustard, salt, garlic, onion powder and coriander in small bowl; mix well. Coat both sides of ribs with a little vegetable oil and sprinkle with seasoning rub. Set aside at room temperature for 1 hour.
Heat charcoal or gas grill for indirect cooking at 230ºF. to 250ºF. Add drained wood chips, if using.
Place the ribs, meaty side down, over a drip pan and cook for 2 hours. If desired, spray both sides of ribs with apple juice. 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 1 ½ to 3 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.