Cooking for 2 people
Ingredients
- 1 rack
St. Louis style spareribs
- cup
yellow mustard
- 1 cup
barbecue sauce of your choice
- 1 packet (0.23 oz.)
unsweetened cherry-flavored drink mix
- cup
brown sugar
- 1 tbsp.
salt
- 1 tbsp.
paprika
- tbsp.
chili powder
- 1 tsp.
dry mustard
- 1 tsp.
onion powder
- 1 tsp.
garlic powder
1Food Prep
In a small bowl, combine the ingredients for the dry rub, and set aside.
Next, remove the membrane from the back of the ribs, and coat both sides with a layer of yellow mustard. Season well with the dry rub mixture.
2Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets.
Method: Two-Zone Parallel Configuration
Temp: 250°F (Low Heat)
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place an aluminum half pan, filled with water, in the center of the grill’s charcoal grate, and arrange the coals on either side of the pan.
Add 3–4 chunks of smoking wood to the charcoal, then replace the main cooking grate.
Place the ribs on the grill directly above the aluminum pan. Cover the grill and allow the ribs to smoke for approximately 5–5½ hours until tender after they reach an internal temperature of 145°F on a digital meat thermometer. (Note: Ribs should bend at a 45-degree angle when held on one end with tongs.)
Optional: Brush both sides of the ribs with BBQ sauce, cover the grill, and allow them to cook for an additional 3–4 minutes until the sauce has set and is tacky.
Remove the ribs from the grill and let rest for 10 minutes.
Slice, serve and savor!
Recipe created by Clint Cantwell on behalf of Kingsford® Charcoal.
For safe meat preparation, reference the USDA website.
