Recipe courtesy of Kardea Brown
Recipe courtesy of Kardea Brown
Show:
Delicious Miss Brown
Episode:
Ribs and Pretzels and Tailgating!
St. Louis-Style Grilled Ribs
Getting reviews...
- Level: Easy
- Total: 6 hr 15 min (includes standing time)
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1856
- Total Fat
- 149 g
- Saturated Fat
- 47 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 6 g
- Sugar
- 10 g
- Protein
- 101 g
- Cholesterol
- 499 mg
- Sodium
- 1691 mg
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.
- Level: Easy
- Total: 6 hr 15 min (includes standing time)
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1856
- Total Fat
- 149 g
- Saturated Fat
- 47 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 6 g
- Sugar
- 10 g
- Protein
- 101 g
- Cholesterol
- 499 mg
- Sodium
- 1691 mg
Ingredients
Miss Brown's Rib Rub:
Directions
Special equipment:
a spray bottle- Prepare a grill for indirect cooking (with one side lit and the other side unlit) and heat to between 230 and 235 degrees F.
- Brush the ribs on both sides with the Dijon mustard. Rub both sides with Miss Brown’s Rib Rub.
- 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.
- 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
- 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.
