Kardea Brown’s St. Louis-Style Grilled Ribs ​| Delicious Miss Brown | Food Network

The special ingredient in Kardea’s barbecue rub is curry powder, which helps add intense flavor to meaty ribs that they don’t even need sauce!
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.

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St. Louis-Style Grilled Ribs
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 6 hr 15 min (includes standing time)
Active: 25 min
Yield: 6 to 8 servings

Ingredients

2 slabs St. Louis style ribs (5 to 6 pounds each)
1 1/2 cups Dijon mustard
1 cup Miss Brown’s Rib Rub, recipe follows
1 cup apple juice
Barbecue sauce, optional

Miss Brown’s Rib Rub:

1/3 cup garlic powder
1/3 cup onion powder
1/3 cup smoked paprika
1/3 cup dark brown sugar
2 tablespoons curry powder
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
2 teaspoons celery seeds
2 teaspoons chili powder
2 teaspoons ground cumin

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.

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Kardea Brown’s St. Louis-Style Grilled Ribs ​| Delicious Miss Brown | Food Network

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