Cooking for 2 people
Ingredients
- 1 rack
St. Louis-style spareribs
- cup
yellow mustard
- cup
your favorite dry rub
- 4 tbsp.
butter cut into ⅛-inch pieces
- 2 tbsp.
honey
- cup
brown sugar
- 2 tbsp.
apple juice
- cup
your favorite BBQ sauce
1Food Prep
Remove the membrane from the back of the ribs and coat both sides of the ribs with a layer of yellow mustard.
Season the ribs with the dry rub and allow them to set while you prepare the smoker or grill.
2Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets.
Temp: 250°F (Low Heat)
3The Cook
Place a water-filled, disposable aluminum half pan in the center of the grill’s charcoal grate and pile the preheated charcoal briquets on either side of the pan.
Replace the main cooking grate and adjust the bottom grill vents to bring the temperature to 250°F.
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 the ribs on the grill directly above the aluminum pan.
Cover the grill and allow the ribs to smoke for approximately 3 hours, until the meat begins to pull away from the bone.
Meanwhile, lay out a large sheet of heavy-duty aluminum foil and top with four ½ tbsp. pieces of butter laid side-to-side and roughly the same length as the rack of ribs, followed by 1 tbsp. honey drizzled over the butter, and 2 tbsp. brown sugar sprinkled over the top.
Lay the ribs meat-side-down on the butter, honey and brown sugar mixture. Place remaining sections of butter, the second tbsp. of honey and 2 tbsp. brown sugar evenly on top of the bone-side of the ribs. Fold the sides of the foil up and add the apple juice before loosely sealing the foil.
Place the foil wrapped ribs back on the grill directly above the water pan, cover the grill, and allow the ribs to cook for another 1½ hours.
Remove the ribs from the grill and gently open the foil packet to allow the steam to escape.
Remove the ribs from the foil and set them back on the grill, cover the grill, and allow them to cook for approximately 20 minutes until tender, but not fall-off-the-bone, and have reached an internal temperature of 145°F on a digital meat thermometer. (Note: ribs should bend at a 45° angle when held on one end with tongs.)
Next, sauce both sides of the ribs, cover the grill and cook for another 3–4 minutes so the sauce sets and becomes tacky.
Remove the ribs from the grill, slice, serve and soak up the compliments!
Recipe created by Clint Cantwell on behalf of Kingsford® Charcoal.
For safe meat preparation, reference the USDA website.
