About one hour before smoking, make the dry rub. Combine sugar, paprika, mustard, salt, garlic, onion powder and coriander in small bowl; mix well. Coat both sides of ribs with a little vegetable oil and sprinkle with seasoning rub. Set aside at room temperature for 1 hour.
1 tablespoon of dry mustard 1 and a half teaspoons each of garlic powder and onion powder 1 teaspoon of ground coriander The rub you will make with these ingredients will be enough for at least 2 racks of St. Louis ribs.
About one hour before smoking, make the dry rub. Combine sugar, paprika, mustard, salt, garlic, onion powder and coriander in small bowl; mix well. Coat both sides of ribs with a little vegetable oil and sprinkle with seasoning rub.
Using a rub for seasoning the ribs will give the meat a boost in flavor and can also tenderize it. Salt is known for tenderizing the tendons and lean beef or pork on any cut, so you should do that. The main challenge when it comes to cooking St. Louis style ribs is making them tender and juicy.