This recipe appears in:Barbecue: Cajun Spiced Ribs
About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.
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- For the Rub:
- 2 tablespoons paprika
- 1 tablespoon Kosher salt
- 1 tablespoon white sugar
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon ground black pepper
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon cayenne pepper
- For the Liquid Seasoning
- 1 (12 ounce) can beer, at room temperature
- 1/4 cup (4 tablespoons) butter, melted
- 2 tablespoons Worcestershire sauce
- 1 tablespoon liquid crab boil
- 1 tablespoon Louisiana-style hot sauce
- 2 racks St. Louis-cut spareribs
- Type of fire: Indirect
- Grill heat: Low
To make the rub, in a small bowl, mix together paprika, salt, sugar, garlic powder, onion powder, thyme, oregano, cumin, black pepper, white pepper, and cayenne pepper. Set aside.
To make the liquid seasoning, in a medium bowl, whisk together beer, butter, Worcestershire sauce, liquid crab boil, and Louisiana-style hot sauce. Set aside.
Remove membrane from back of each rack of ribs and trim meat of excess fat. Season ribs liberally with rub all over.
Lay each rack of ribs on top of a sheet of extra-large heavy duty aluminum foil; tilt foil edges upward. Pour half of liquid seasoning over each rack of ribs, then seal ribs in foil and place back on smoker or grill for 1 hour.
Open one end of foil and pour liquid seasoning into a small bowl and reserve. Remove ribs from foil and place back in smoker and continue to cook until ribs have a slight bend when lifted from one end, 1-2 hours more.
Remove ribs from smoker, brush with reserved liquid seasoning. Serve immediately.