St. Louis Style Spare Ribs with Cocoa Coffee Dry Rub
Created By: Pitmaster Chris Lilly
- Prep Time: 10 minutes
- Cook Time: 3 1/2 hours
- Serves: 4 to 6
- 2 racks Smithfield® St. Louis Style Pork Spareribs, membrane removed
- 7 teaspoons salt
- 2 tablespoons dark brown sugar
- 4 teaspoons chili powder
- 1 tablespoon ground coffee
- 2 ½ teaspoons unsweetened dark cocoa powder
- 2 teaspoons black pepper
- 1 teaspoon garlic powder
- 1 teaspoons onion powder
- ¾ teaspoon ancho chile pepper
- 1/8 teaspoon coriander
- 1/8 teaspoon turmeric
- Build a charcoal fire for indirect cooking by situating the coals on only one side of the grill, leaving the other side empty. Preheat the grill to 250°F.
- For the dry rub: In a small bowl, combine the salt, brown sugar, chili powder, coffee, cocoa, black pepper, garlic powder, onion powder, ancho chile pepper, coriander, and turmeric.
- Remove the membrane from the back of the ribs. Generously apply the dry rub onto the front and back of the ribs. Gently pat to ensure that the rub adheres.
- Put the slabs meat side up over indirect heat, away from the coals, close the lid, and cook until the ribs are tender, about 3 hours 30 minutes.
- Remove the ribs from the grill and let them rest uncovered for 5 minutes. Slice the ribs between the bones and serve.