
Ingredients
- 1 cup packed light brown sugar
- 1 tablespoon freshly ground pepper
- 1 1/2 teaspoons chile powder
- 1 1/2 teaspoons cinnamon
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground dark-roast coffee
- Kosher salt
- 2 racks St. Louis–cut pork ribs (6 pounds), membranes taken off the bottom of every rack
- 7 cups oak chips, drenched in water for one hour and drained
Steps to make this recipe
- Inside a medium bowl, whisk the sugar using the pepper, chile powder, cinnamon, cumin, coffee and 1/3 cup of salt. Season the ribs throughout with salt, then rub both racks with 1 cup from the spice mix.
- Light a hardwood charcoal fire and hang in the grill for indirect cooking you’ll have to replenish the coals periodically to keep heat. Close the grill and, while using air vents to manage the fireplace, bring the interior temperature to 250°.
- Scatter 2 glasses of the oak chips within the hot coals. Set the ribs meat side on the grill opposite the coals. Close the grill and smoke the ribs at 250° to 275° for just two hrs, adding coals as essential to keep up with the heat add another 2 glasses of the oak chips towards the hot coals following the first hour.
- Transfer the ribs to some baking sheet. Layer two 36-inch sheets of heavy-duty foil on the work surface and hang a rack of ribs within the center, meat side up wrap tightly within the foil. Repeat with 2 more layers of foil and also the remaining rack of ribs. Set the rib packets meat side on the grill opposite the coals. Close the grill and prepare the ribs at 250° to 275° for just two hrs longer, adding coals as essential to keep up with the heat.
- Transfer the rib packets to some baking sheet, then unwrap the ribs, discarding the foil. Scatter 2 glasses of the oak chips within the hot coals. Return the ribs meat side to the grill opposite the coals. Close the grill and smoke the ribs at 250° to 275° until very tender, one hour. Add coals as essential to keep up with the heat and scatter the rest of the 1 cup of oak chips around the hot coals midway through smoking.
- Transfer the ribs to some carving board and let rest for fifteen minutes. Reduce sections and serve.
Make Ahead
The spice mix could be kept in an airtight container for 7 days.