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

The special component in Kardea's barbecue rub is curry powder, which helps include extreme taste to meaty ribs that they do not even require sauce!
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Kardea Brown shares down-home, Southern dishes from her South Carolina . The cook and caterer was born and raised on the sea islands of Charleston, the heart of all , and found out to cook in her grandma's . Nowadays, she takes generations of household dishes and makes them her own as she cooks for family and friends at her Sea Island house.

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St. Louis-Style
Level: Easy
Overall: 6 hr 15 minutes (includes standing time).
Active: 25 min.
Yield: 6 to 8 portions.


2 pieces St. Louis design ribs (5 to 6 pounds each).
1 1/2 cups Dijon mustard.
1 cup Miss Brown's Rib Rub, dish 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.


Special equipment: a spray bottle.

Prepare a grill for indirect cooking (with one side lit and the opposite dark) and heat to in 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 cover and cook till beginning to brown, about 45 minutes. Uncover and spritz with the apple juice in a spray bottle. Close the cover and cook for 3 more hours. Wrap the ribs securely with aluminum foil and cook until the ribs begin to become tender, 1 more hour.

Unwrap the ribs and cook up until very tender, 30 minutes to 1 hour longer. (Brush on sauce if you 'd like throughout 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 approximately 1 month.

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Kardea Brown's St. Louis-Style ||Food Network.

Kardea Brown's St. Louis-Style Grilled Ribs ​| | Food Network

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About the Author: Yvette Cook


  1. I’m a vegetarian but my grandkids are not I’m going to make this for them. Thank’s for sharing 👍👍

  2. Look very delicious 🤤 😋 I love ribs I haven’t had none in 20 years

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  4. First thing I learned in culinary school is that fat equals flavor, these ribs look so good 😊

  5. Useless video. Grill? Charcoal? Wood? Nope. Gas I assume. Sauce? Sauce recipe? Nothing to see here. Thanks for watching.

  6. Очень вкусный получилось! Спасибо за рецепт. 💖💖💖

  7. Dude ribs are one of the few foods that make me regret going vegetarian 😂🤤👍

  8. No offense I’m from STL and I make ribs weekly and that’s barely represented our ribs we use baby back ribs over anything else and low and slow is the way we barbecue gotta create the smoke rig and curry isn’t used in our bbq

  9. Nice… These ribs I’d tare into and gnaw the bones clean. I’m in favour fat is flavour.. 👍🤤😀🇦🇺

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