St. Louis Ribs with Cocoa Dry Rub
There is something about being outdoors and the delicious aroma of grilling that makes you want to gather with family and friends. Spice up ribs off your charcoal grill with this unusual blend. Find more summer grilling recipes at smithfieldgetgrilling.com or try a dish from our list of 9 favorite grilling recipes.
- 7 teaspoons salt
- 2 tablespoons dark brown sugar
- 4 teaspoons chili powder
- 1 tablespoon ground coffee
- 2½ teaspoons unsweetened dark cocoa powder
- 2 teaspoons black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¾ teaspoon ancho chile pepper
- ⅛ teaspoon coriander
- ⅛ teaspoon turmeric
- 2 racks pork spareribs, membrane removed
Build a charcoal fire for indirect cooking by situating coals on one side of grill, leaving other side empty. Heat grill to 250 degrees.
For dry rub, 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 dry rub onto front and back of pork ribs. Gently pat to ensure rub adheres to the ribs.
Put ribs meat-side up over indirect heat, away from coals, close lid and cook until ribs are tender, about 3½ hours.
Remove ribs from grill and let rest, uncovered, 5 minutes. Slice ribs between bones and serve.