Post by chief_cook2 on Jul 16, 2003 12:10:03 GMT -6
Kansas City Ribs
KC Rib Rub
1 cup packed brown sugar
1/2 cup paprika
2 1/2 tablespoons ground black pepper
2 1/2 tablespoons coarse salt, either kosher or sea salt
1 1/2 tablespoons chili powder
1 1/2 tablespoons garlic powder
1 1/2 tablespoons onion powder
1 to 2 teaspoons ground cayenne
3 full slabs of pork spareribs, “St. Louis cut” (trimmed of the chine bone
and brisket flap), preferably 3 pounds each or less
Your favorite sweet, tomato-based barbecue sauce
The night before you plan to barbecue, combine the rub ingredients in
a bowl. Apply about one-third of the rub evenly to the ribs, reserving the
rest of the spice mixture. Place the slabs in a plastic bag and refrigerate them
overnight.
Before you begin to barbecue, take the ribs from the refrigerator.
Sprinkle the ribs lightly but thoroughly with rub, reserving the rest of the
mixture. Let the ribs sit at room temperature for 30 to 40 minutes.
Prepare the smoker for barbecuing, bringing the temperature to 200° F
to 220° F.
Transfer the meat to the smoker. Cook the ribs for about 4 hours,
turning and sprinkling them with more dry rub about halfway through the time. In
the last 45 minutes of cooking, slather the ribs once or twice with your
favorite sweet tomato-based barbecue sauce.
When ready, the meat will bend easily between the ribs, and the sauce
will be gooey and sticky. Allow the slabs to sit for 10 minutes before slicing
them into individual ribs. Serve with more sauce on top or on the side and
plenty of napkins.
KC Rib Rub
1 cup packed brown sugar
1/2 cup paprika
2 1/2 tablespoons ground black pepper
2 1/2 tablespoons coarse salt, either kosher or sea salt
1 1/2 tablespoons chili powder
1 1/2 tablespoons garlic powder
1 1/2 tablespoons onion powder
1 to 2 teaspoons ground cayenne
3 full slabs of pork spareribs, “St. Louis cut” (trimmed of the chine bone
and brisket flap), preferably 3 pounds each or less
Your favorite sweet, tomato-based barbecue sauce
The night before you plan to barbecue, combine the rub ingredients in
a bowl. Apply about one-third of the rub evenly to the ribs, reserving the
rest of the spice mixture. Place the slabs in a plastic bag and refrigerate them
overnight.
Before you begin to barbecue, take the ribs from the refrigerator.
Sprinkle the ribs lightly but thoroughly with rub, reserving the rest of the
mixture. Let the ribs sit at room temperature for 30 to 40 minutes.
Prepare the smoker for barbecuing, bringing the temperature to 200° F
to 220° F.
Transfer the meat to the smoker. Cook the ribs for about 4 hours,
turning and sprinkling them with more dry rub about halfway through the time. In
the last 45 minutes of cooking, slather the ribs once or twice with your
favorite sweet tomato-based barbecue sauce.
When ready, the meat will bend easily between the ribs, and the sauce
will be gooey and sticky. Allow the slabs to sit for 10 minutes before slicing
them into individual ribs. Serve with more sauce on top or on the side and
plenty of napkins.