Low and Slow Is the Way to Go

Southern style dry rubbed ribs are seasoned generously for a rack of wonderful flavor that will have everyone wanting more.

Dry Rubbed St. Louis Spare Ribs

Serves 4

Ingredients

Dry Rub
1/3 cup
dark brown sugar
½ teaspoon
cayenne pepper
1 tablespoon
celery salt
1 teaspoon
celery seed
1 tablespoon
chili powder
2 teaspoons
dried oregano
2 teaspoons
dried thyme
2 tablespoons
granulated garlic
2 teaspoons
mustard powder
2 teaspoons
onion powder
½ cup
paprika
¼ cup
kosher salt
1 tablespoon
freshly ground black pepper

Mop Sauce
¼ cup
dry rub
½ cup
distilled white vinegar
½ cup
water

2 racks St. Louis-cut spare ribs

Directions

Dry Rub
Place the brown sugar, cayenne pepper, celery salt, celery seed, chili powder, dried oregano, dried thyme, garlic, mustard powder, onion powder, paprika, salt, and black pepper into a small bowl; stir to combine.

Mop Sauce
Place ¼ cup of the dry rub, vinegar, and water in another small bowl; whisk to combine.

Prepare grill for 325 degrees F and indirect heat. Set the ribs over indirect heat. Cook ribs for about 2 hours, brushing generously with mop sauce every 20 minutes. When done, the ribs should have a slight bend when lifted from one end.

Move ribs to a cutting board; brush with more mop sauce. Sprinkle ribs generously with dry rub. Slice and serve.