Traditional Rub for 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.

Set aside at room temperature for 1 hour.

Heat charcoal or gas grill for indirect cooking at 230 to 250 degrees F.

Add drained wood chips, if using.

Place the ribs, meaty side down, over a drip pan and cook for 2 hours.

If desired, spray both sides of ribs with apple juice.

Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.

Remove ribs from grill.

Double-wrap each rack in heavy-duty aluminum foil.

Return wrapped ribs to the grill and cook for 1 1/2 to 3 hours more over indirect heat, until very tender.

Add more coals as needed to maintain temperature for a charcoal grill.