St. Louis-Style Grilled Ribs
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Recipe courtesy of Kardea Brown

St. Louis-Style Grilled Ribs

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  • Level: Easy
  • Total: 6 hr 15 min (includes standing time)
  • Active: 25 min
  • Yield: 6 to 8 servings
Curry powder is the secret ingredient in my special barbecue rub. It, along with a handful of other dried spices that I always keep in my pantry, gives such intense flavor to these meaty ribs that you don't even need sauce. They are fall-off-the-bone tender.


Miss Brown's Rib Rub:


Special equipment:
a spray bottle
  1. Prepare a grill for indirect cooking (with one side lit and the other side unlit) and heat to between 230 and 235 degrees F.
  2. Brush the ribs on both sides with the Dijon mustard. Rub both sides with Miss Brown’s Rib Rub.
  3. Place the ribs on the unlit side of the grill. Close the lid and cook until beginning to brown, about 45 minutes. Uncover and spritz with the apple juice in a spray bottle. Close the lid and cook for 3 more hours. Wrap the ribs tightly with aluminum foil and cook until the ribs begin to become tender, 1 more hour.
  4. Unwrap the ribs and cook until very tender, 30 minutes to 1 hour longer. (Brush on sauce if you’d like during last hour of cooking.) Remove the ribs from the grill. Let stand for 5 minutes, then slice and serve.

Miss Brown's Rib Rub:

Yield: 1 3/4 cups
  1. Stir together the garlic and onion powders, smoked paprika, brown sugar, curry powder, salt, pepper, celery seeds, chili powder and cumin in a medium bowl. Store in an airtight container for up to 1 month.