St. Louis-Style Grilled Pork Ribs

Ingredients:

Ribs

• 2 layers of pork ribs (2.3 - 2.7 kg each)
• 1.5 cups Dijon mustard
• 1 cup rib spice mix
• 1 cup of apple juice
• BBQ sauce (store-bought)
• Special equipment: spray bottle

Spice mix for ribs

• 1/3 cup garlic powder
• 1/3 cup onion powder
• 1/3 cup smoked paprika
• 1/3 cup dark brown sugar
• 2 tbsp. curry powder
• 2 tablespoons coarse salt
• 1 tbsp freshly ground black pepper
• 2 teaspoons celery seeds
• 2 tsp chili powder
• 2 tsp ground cumin

Preparation:

1. Preheat the grill to indirect heat (rake the coals to one side) and heat to 110-112°C (230-250°F). Brush both sides of the ribs with Dijon mustard. Rub both sides with rib seasoning.
2. Place the ribs over indirect heat. Close the lid and cook until the meat begins to darken, about 45 minutes. Remove the lid and spray with apple juice. Close the lid and cook for another 3 hours. Wrap the ribs tightly in foil and cook until tender, another 1 hour.
3. Turn the ribs over and bake for another 30 minutes to 1 hour.
4. If desired, brush with barbecue sauce an hour before cooking. Remove the ribs from the grill. Let rest for 5 minutes, then slice and serve.
   
   Miss Brown's Rib Spice Mix:
   Yield: 1 and 3/4 cups
   
   In a medium bowl, combine garlic and onion powders, smoked paprika, brown sugar, curry powder, salt, pepper, celery seed, chili powder, and cumin. Store in a tightly sealed container for up to 1 month.