Be the hero of your grill this summer with this St Louis BBQ spare ribs recipe featuring a Coffee & Cocoa Dry Rub. You just never know who’ll show up for your cookout when they smell this cooking!
This video how-to guide for perfect pork ribs by Chris Lilly is a great overview before beginning. It even shows you how to add a smoked flavor if you wish.
St. Louis BBQ Spare Ribs
- 7 tsp salt
- 2 Tbsp dark brown sugar
- 4 tsp chili powder
- 1 Tbsp ground coffee
- 2½ tsp unsweetened dark cocoa powder
- 2 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- ¾ tsp ancho chile pepper
- ⅛ tsp coriander
- ⅛ tsp turmeric
- 2 racks Smithfield St. Louis Style Pork Spareribs
- Remove membrane from rack of ribs. Chris Lilly, “If you don’t remove the membrane, it takes on a waxed paper consistency and is not a great chew.” With a paper towel, grab the end of the membrane on the back of the ribs and pull.
- Build a charcoal fire for indirect cooking using the 2-zone fire. Situate the coals on only one side of the charcoal grill, leaving the other side void. Add a small aluminum pan to the void side of the grill and fill it halfway with water. (Leave burners off on one side or the front of a barbecue or electric grill.) For more info on the 2-zone method, see
- In small bowl, combine salt, brown sugar, chili powder, coffee, cocoa, black pepper, garlic powder, onion powder, ancho chile pepper, coriander and turmeric.
- Generously apply the dry rub onto the front and back sides of ribs. Gently pat to ensure that the rub will adhere. (Even though it’s called a ‘rub’, there’s no need to rub it in.) Let them sit for 15-20 minutes.
- When the grill reaches 250°F, place ribs meat-side up on grill grate above the void area, close lid and cook until ribs are tender, about 3 1/2 hours. (If you’re going to use wood chips or briquets for smoking, add them to the charcoal just before placing ribs on grill.)
- Remove ribs from grill and let rest, uncovered, 5 – 10 minutes to reabsorb its juices. Your meat will not get cold, it actually continues to cook while resting. Slice ribs between bones and serve.
Source: Recipe by Chris Lilly with SmithfieldGetGrilling.com
Want to see more of Chris Lilly’s recipes?
See more of Chris Lilly’s recipes in his cookbooks.
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