Recipe by Epi Curious
These are the BEST ribs. I think the fact that you use an awesome dry rub and make homemade BBQ sauce is a factor. I am posting the BBQ sauce separately (all recipes from Cheryl and Bill Jamison's book, "Smoke and Spice", a James Beard award winning cookbook). Try these! You won't regret it. I use the dry rub for so much more than just these ribs...great for gift giving in holiday baskets also...the rub is incredible.
- 1 cup brown sugar
- 1⁄2 cup paprika
- 2 1⁄2 tablespoons ground black pepper
- 2 1⁄2 tablespoons salt
- 1 1⁄2 tablespoons chili powder
- 1 1⁄2 tablespoons garlic powder
- 1 1⁄2 tablespoons onion powder
- 1 -2 tablespoon cayenne pepper
- 8 lbs pork spareribs, St. Louis cut (trimmed of the chine bone and brisket flap)
Directions See How It's Made
- The night before you plan to grill, combine the rub ingredients in a bowl. Apply about one-third of the rub evenly to the ribs, reserving the rest. Place the slabs in a plastic bag and refrigerate them overnight.
- Before you begin to barbecue, take the ribs from the refrigerator. Sprinkle the ribs lightly but thoroughly with rub, reserving the rest of the mixture. Let the ribs sit at room temperature for 30 to 40 minutes.
- Smoke the ribs, or grill them, turning and sprinkling them with more dry rub about halfway through cooking. In the last 45 minutes of cooking, slather the ribs once or twice with Struttin' Sauce (recipe posted separately).
- Allow the ribs to sit about 10 minutes before serving with more sauce alongside.
- Note: cooking time is approximate grilling time. Since not everyone has a smoker, I allowed for that -- smoking will take much longer. I also like to parboil the ribs a bit before grilling as it makes them more tender -- obviously before marinating and applying any rub.