Kansas City Ribs
Kansas City Ribs
Prep Time: 15 Minutes
Cook Time: 300 Minutes
Yield: 4 Servings
2 cups sugar
1/4 cup paprika
2 teaspoons chili seasoning
1/2 teaspoon cayenne pepper
1/2 cup salt
2 teaspoon black pepper
1 teaspoon garlic powder
Baby Back Ribs:
1 rack Baby Back Ribs
Apple juice in a spritzer
2 cups BBQ sauce, your favorite
Rub: Combine all ingredients in shaker and use as "rub" on the meat. Baby
Back Ribs: Peel membrane off the back of each slab. Then rinse the slab
off to get rid of bone dust. Dry with cotton towel. Take shaker of "rub"
and lightly coat both sides of meat. Preparing smoker: Put charcoal in
chimney with paper underneath and light. (Do not use charcoal lighter. It
will taint the flavor of the meat.) Let coals get hot, about 30 minutes.
Transfer coals into smoker, and add 1 hickory log per hour on top of
charcoal if smoker is big. (Adjust if using small smoker.) Wait until
temperature of smoker reaches 220 degrees. Leave damper open so you don't
trap stale smoke in chamber. Over course of cooking, maintain heat with
additional coal and wood, as needed. After placing ribs inside smoker,
spritz with apple juice once an hour. After about 3 hours, when meat is
nice dark color, spritz one last time and wrap in foil. Let ribs cook in
foil for another 2 hours, giving you a total cook time of 5 hours. You can
feel when the ribs are tender rather than rubbery (they bend rather than
bounce back). Unwrap them (carefully), lift them out of juice and place on
cutting board, brush on room temperature BBQ Sauce. Slice into individual
ribs and serve.
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