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
freshly ground black pepper
distilled white vinegar
2 racks St. Louis-cut spare ribs
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.
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.