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!
Chris Lilly, head chef of the award-winning Big Bob Gibson Bar-B-Q Competition Cooking Team, shares his secrets so you can achieve competition-level BBQ at home.
He’s won 5 Memphis in May Grand Championships, 8 barbecue grand championships and 6 world championships.
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 with Coffee & Cocoa Rub
- 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 How to Grill Like a Pitmaster: BBQ Tips from Chris Lilly
- 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 via Family Features
Want more? See all of Chris Lilly’s recipes & his pitmaster grilling tips.
Chris Lilly discusses the importance of the 2 Zone fire, and shows how you can achieve this at home on your own BBQ whether you use a charcoal, propane or electric barbecue grill. He shares his grilling tips: how to sear steak to perfection, how to grill a whole chicken, and the key to smoking meat.
He shares several of his award-winning recipes in an at-home way so you can duplicate his success in your own backyard.
See all of Chris Lilly’s recipes in his cookbooks:
If you’re using Chris Lilly’s official recipe, following his award-winning grill directions, you’ve earned this Big Bob Gibson Bar-B-Q apron!
Want more? See all of our barbecuing tips & tricks.
Be the neighborhood grillmaster with these BBQ tips & tricks from the pros who know. They show you the one important trick you need to know for grilling burgers, steaks, chicken and more.
Want even more? See our new BBQ recipes & tips.
Sign up for our weekly magazine with all our new recipes, party ideas and ways to put more play in every day.