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
  1. Using a sharp knife, pierce thin membrane on back of ribs. Peel to remove; discard.
  2. 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.
  3. Unwrap ribs and let stand at room temperature for 30 minutes.
  4. 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
  1. In a small bowl, stir together all ingredients.
Notes
*We used McCormick Grill Mates Smokehouse Maple seasoning.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/dry-rubbed-grilled-spareribs/