515 Southern-Style St. Louis Ribs

• Dry Rub:
• 1/2 cup light brown sugar, divided
• 4 teaspoons granulated garlic powder
• 1 tablespoon chili powder
• 2 teaspoons kosher salt
• 1 1/2 teaspoons black pepper, divided
• 3/4 teaspoon ground cayenne pepper, divided
• 1/4 teaspoon ground coriander seeds
• 2 racks Smithfield(R) Extra Tender St. Louis Pork Spareribs, membrane removed
• 1/2 cup apple cider vinegar
• 1/2 cup honey
• 6 tablespoons ketchup
• 1 tablespoon paprika
• 2 teaspoons fine sea salt
• Handful hickory or apple wood chips for smoking, soaked in water and drained (optional)
• 3/4 cup apple juice, in a spray bottle

1. About one hour before smoking, make the dry rub. Combine 1/4 cup brown sugar, garlic, chili powder, kosher salt, 1 teaspoon black pepper, 1/2 teaspoon cayenne and coriander in a small bowl. Pat ribs dry with paper towels; sprinkle both sides of each rack with the rub. Set aside at room temperature for 1 hour.
2. Heat charcoal or gas grill for indirect cooking at 250 degrees F. to 300 degrees F. Add drained wood chips, if using.
3. Place the ribs, meaty side up, over a drip pan and cook 2 hours. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
4. Meanwhile, to make the sauce, combine vinegar, honey, ketchup, remaining 1/4 cup brown sugar, paprika, sea salt, remaining 1/2 teaspoon pepper and 1/4 teaspoon cayenne in a medium saucepan over medium heat. Bring to a boil; reduce heat and simmer 15 minutes, stirring frequently, until lightly thickened. Set aside to cool to room temperature, then refrigerate.
5. Continue cooking ribs 1 to 2 more hours until very tender, spraying on both sides with apple juice every 20 to 30 minutes.
6. Brush ribs with sauce; continue cooking for about 5 minutes, until the sauce is set. Turn ribs and repeat with more sauce.
7. Cut the racks into 3- or 4-rib sections and serve. Pass any remaining sauce at the table.

rub, light brown sugar, garlic powder, chili powder, kosher salt, black pepper, ground cayenne pepper, ground coriander seeds, extra tender, apple cider vinegar, honey, ketchup, paprika, salt, handful hickory, apple juice

Taken from www.allrecipes.com/recipe/242368/515-southern-style-st-louis-ribs/ (may not work)