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 kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and found out to cook in her grandma's kitchen. 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 Grilled Ribs
RECIPE THANKS TO KARDEA BROWN
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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