👥4 people
⏲️8h 0m
🕐4h 0m
🍽️main meal
This rub is delicious on its own but also pairs nicely with a Kansas City style sauce.
Ingredients
- 3/8 cups firmly packed dark brown sugar
- 3/8 cups white sugar
- 1/4 cup paprika
- 2 tablespoons kosher salt
- 2 tablespoon garlic powder
- 1 tablespoon ground black pepper
- 1 tablespoon ground ginger powder
- 1 tablespoon onion powder
- 1 teaspoon rosemary powder
- 4 racks St. Louis Ribs
Method
- Mix the dry ingredients thoroughly in a bowl, working out any lumps.
- Sprinkle about 2 tablespoons per side of St. Louis cut ribs. Massage the rub into the meat; wrap them in plastic wrap, then refrigerate them overnight before cooking.
- Pre-heat the Egg to 250 degrees and set up for indirect cooking. Remove the ribs from the refrigerator and allow them to come up to room temperature before cooking.
- Use wood of choice to smoke the ribs. Add while the Egg is pre-heating.
- When the grill and the ribs are up to temperature, place ribs on the Egg and allow to cook for up to 2 hours checking the doneness every hour after.
- Remove and top with your favorite sauce. Serve.
