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Categories:
spareribs brown sugar paprika black pepper garlic salt kosher salt chili powder onion powder cayenne pepper ground cumin oregano sage dried marjoram parsley white pepper white vinegar
Viewed: 28 - Published at: 7 years agoIngredients
- 2 slabs St. Louis-cut Pork Spareribs
- 10 teaspoon dark brown sugar
- 3 tablespoon paprika
- 1 tablespoon black pepper
- 1 tablespoon garlic salt
- 2 teaspoons kosher salt
- 1 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon rubbed sage
- 1/2 teaspoon dried Marjoram
- 1/2 teaspoon dried parsley
- 1/4 teaspoon white pepper
- 1 cup white vinegar
Method
- Remove the membrane from the back of the ribs.
- Combine the dry rub ingredients and mix well.
- Reserve 1/3 cup of the dry rub, then apply the remaining rub generously to the front and back of the ribs.
- Pat gently to ensure the rub adheres to the meat.
- Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void.
- Preheat the charcoal grill to 250F.
- Place the ribs meat side up on the grill and cook with indirect heat, with the grill lid closed, for 4 hours, or until the ribs are tender.
- Mix the vinegar with 1 cup of water in a shallow baking pan.
- Remove the ribs from the grill and dip them into the vinegar water.
- Remove the ribs from the wash and place them on a cutting board.
- Season the ribs immediately with a heavy coat of the reserved dry rub.
- Cut and serve.
- Indirect heat
- Hickory, Oak
