This simple homemade dry rub takes these ribs to the next level.
Dry-Rubbed Grilled Spareribs
Makes 6 Servings
Ingredients
- (2½-pound) racks St. Louis-style pork spareribs
- ¾ cup Sweet and Spicy Dry Rub (recipe follows)
- 2 tablespoons lime zest
Sweet and Spicy Dry Rub
- ½ cup firmly packed light brown sugar
- ¼ cup chipotle chile powder
- ¼ cup smokehouse maple seasoning*
- 2 tablespoons kosher salt
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 2 teaspoons ground black pepper
Instructions
- Using a sharp knife, pierce thin membrane on back of ribs. Peel to remove; discard.
- In a small bowl, combine Sweet and Spicy Dry Rub with zest. Coat both sides of ribs with dry rub mixture. Wrap ribs tightly with plastic wrap, and chill overnight.
- Unwrap ribs and let stand at room temperature for 30 minutes.
- Spray a grill rack with cooking spray. Preheat one side of grill to low heat (250° to 300°). Place ribs on opposite side of grill, meaty side down. Grill, covered, over indirect heat until ribs just begin to fall off the bone, 2 hours and 30 minutes. Let stand for 15 minutes before serving.
Sweet and Spicy Dry Rub
- In a small bowl, stir together all ingredients.
Notes
*We used McCormick Grill Mates Smokehouse Maple seasoning.
