St. Louis Style Pork Spare Ribs with Coffee Cocoa Dry Rub

Recipe courtesy of pit master Chris Lilly

Prep time :10 minutes

Cooktime: 31/2 hours

Servings: 4-6

•7 teaspoons salt

•2 tablespoons dark brown sugar

•4 teaspoons chili powder

•1tablespoon ground coffee

•21/2 teaspoons unsweetened dark cocoa powder

•2 teaspoons black pepper

•1teaspoon garlic powder

•1 teaspoon onion powder

•3/4 tea spoon an cho chile pepper

•1/8teaspoon coriander

•1/8teaspoon turmeric

•2 racks Smith field St. Louis Style Pork Spare ribs, membrane removed

Build charcoal fire for indirect cooking by situating coals on one side of grill, leaving other side empty. Heat grill to 250˚ F. To make dry rub: In small bowl, combine salt, brown sugar, chili powder, coffee, cocoa, black pepper, garlic powder, onion powder, ancho chile pepper, coriander and turmeric.

Generously apply dry rub onto front and back of pork ribs. Gently pat to ensure rub adheres.

Put ribs meat-side up over indirect heat, away from coals, close lid and cook until ribs are tender, about 3 1/2 hours. Remove ribs from grill and let rest, uncovered, 5 minutes. Slice ribs between bones and serve.