Traditional Rub For St. Louis Ribs

• Dry Rub:
• 1/4 cup dark brown sugar
• 3 tablespoons paprika
• 1 tablespoon dry mustard
• 1 tablespoon sea salt
• 1 1/2 teaspoons granulated garlic powder
• 1 1/2 teaspoons onion powder
• 1/2 teaspoon ground coriander
• 2 racks Smithfield(R) Extra Tender St. Louis Pork Spareribs, membrane removed
• Vegetable oil
• Handful hickory or apple wood chips for smoking, soaked in water and drained (optional)
• 3/4 cup apple juice, in a spray bottle (optional)

1. About one hour before smoking, make the dry rub. Combine sugar, paprika, mustard, salt, garlic, onion powder and coriander in small bowl; mix well. Coat both sides of ribs with a little vegetable oil and sprinkle with seasoning rub. Set aside at room temperature for 1 hour.
2. Heat charcoal or gas grill for indirect cooking at 230 to 250 degrees F. Add drained wood chips, if using.
3. Place the ribs, meaty side down, over a drip pan and cook for 2 hours. If desired, spray both sides of ribs with apple juice. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
4. Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 3 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.

rub, dark brown sugar, paprika, mustard, salt, garlic, onion powder, ground coriander, extra tender, vegetable oil, handful hickory, apple juice

Taken from www.allrecipes.com/recipe/242372/traditional-rub-for-st-louis-ribs/ (may not work)