Post by marlaoh on Jun 3, 2003 6:05:20 GMT -6
KANSAS CITY RIBS
Kansas City folks love to make a mess with ribs, layering them with so much sweet, hot sauce that you’re licking your fingers as often as you’re licking your chops. Oh, mercy!
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
Serves 6
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.
Kansas City folks love to make a mess with ribs, layering them with so much sweet, hot sauce that you’re licking your fingers as often as you’re licking your chops. Oh, mercy!
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
Serves 6
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.