Spicy Smoked St. Louis-Style Pork Spareribs Recipe

This hot and spicy spareribs recipe will wow your customers and put you ahead of the competition. The thyme and coriander bring a bright, earthy taste and the chili powder and cumin add some spice to every smoky bite. The tender pork spareribs are perfect as an appetizer for customers to share, but they also stand out as a center-plate masterpiece paired with classic sides.

Ingredients

AMOUNT	MAIN INGREDIENTS
4 LB.	St. Louis-Style Pork Spareribs, cut between the bones into 3 to 4 rib pieces
2 TBSP.	Kosher Salt
2 TBSP.	Packed Dark Brown Sugar
1 TBSP.	Coarsely Ground Black Pepper
1 TBSP.	Chili Powder
1 TBSP.	Ground Cumin
1 TBSP.	Paprika
1 TBSP.	Dried Thyme Leaves
1-1/2 TSP.	Coriander

Directions

Step 1: Pre-heat your smoker to 250°F. Note: you can follow the same time and temperature to cook these ribs in the oven. They just won’t have that smoky flavor.

Step 2: Pull off membrane from bone side of ribs. In a small bowl, combine dry seasonings. Use seasoning mixture as a dry rub, covering both sides of rib racks. Cover and set aside.

Step 3: Place spareribs meat side up in a single layer on cooking racks in smoker. Smoke for 4 hours or until internal temperature reaches 195°F-205°F.

Step 4: Remove from grill. Let stand for 5 minutes and cut between bones into servings to plate and serve immediately.