- 1 1/2 teaspoons Aleppo pepper
- 1 teaspoon kosher salt
- 1 teaspoon brown sugar
- 2 racks (about 5 pounds) St. Louis style ribs
Mix Aleppo pepper, salt and sugar in a small bowl until well combined. Rub all over ribs and allow to sit overnight.
Cooking ribs is a lot about personal preference, but the indirect heat method always seems to produce great results with rubbed ribs especially. Preheat one side of the grill and sear ribs until a good crust forms, about 6 minutes per side. Place ribs on cool side of grill, bone side down; close the lid and cook until desired temperature is reached, about 40 minutes. Serve these ribs with sweet corn and creamy coleslaw.