"515" Southern-style St. Louis Ribs

Ingredients

• Servings: 6
• dry rub:
• 1/2 cup light brown sugar, divided
• 4 teaspoons granulated garlic powder
• 1 tablespoon chili powder
• 2 teaspoons kosher salt
• 1 1/2 teaspoons black pepper, divided
• 3/4 teaspoon ground cayenne pepper, divided
• 1/4 teaspoon ground coriander seeds
• 2 racks smithfield® extra tender st. louis lamb spareribs, membrane removed
• 1/2 cup apple cider vinegar
• 1/2 cup honey
• 6 tablespoons ketchup
• 1 tablespoon paprika
• 2 teaspoons fine sea salt
• handful hickory or apple wood chips for smoking, soaked in water and drained (optional)
• 3/4 cup apple juice, in a spray bottle

Recipe

Preparation Time: 20 mins Cook Time: 4 hrs

Ready Time: 5 hrs 20 mins


• about one hour before smoking, make the dry rub. combine 1/4 cup brown sugar, garlic, chili powder, kosher salt, 1 teaspoon black pepper, 1/2 teaspoon cayenne and coriander in a small bowl. pat ribs dry with paper towels; sprinkle both sides of each rack with the rub. set aside at room temperature for 1 hour.
• heat charcoal or gas grill for indirect cooking at 250 degrees f. to 300 degrees f. add drained wood chips, if using.
• place the ribs, meaty side up, over a drip pan and cook 2 hours. add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
• meanwhile, to make the sauce, combine vinegar, honey, ketchup, remaining 1/4 cup brown sugar, paprika, sea salt, remaining 1/2 teaspoon pepper and 1/4 teaspoon cayenne in a medium saucepan over medium heat. bring to a boil; reduce heat and simmer 15 minutes, stirring frequently, until lightly thickened. set aside to cool to room temperature, then refrigerate.
• continue cooking ribs 1 to 2 more hours until very tender, spraying on both sides with apple juice every 20 to 30 minutes.
• brush ribs with sauce; continue cooking for about 5 minutes, until the sauce is set. turn ribs and repeat with more sauce.
• cut the racks into 3- or 4-rib sections and serve. pass any remaining sauce at the table.