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Full Online Book HomeLearning KitchenOutdoor_cooking - Pork - Kansas City Ribs
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Outdoor_cooking - Pork -  Kansas City Ribs Post by :leiann Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3363

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Outdoor_cooking - Pork - 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

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.
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Outdoor_cooking - Pork -  Kansas City Spareribs Outdoor_cooking - Pork - Kansas City Spareribs

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Slowly cooked ribs glazed with a spicy-sweet tomato-based sauce are the signature of K.C. barbecue. If you don't have a smoker, cook the ribs in a barbecue that has been converted to one. It may be necessary to cut the racks into four- to five-rib portions so that they all fit on the grill at once. For dry rub: 3/4 cup (packed) golden brown sugar 1/2 cup paprika 2 1/2 tablespoons coarse salt 2 1/2 tablespoons ground black pepper 1 tablespoon onion powder 1/2 teaspoon cayenne pepper 3 large racks spareribs (about 9 pounds) 8 pounds (about) 100% natural lump charcoal
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4 Slabs Skinned Baby Back Ribs(1 1/2-2 lbs. each) 1 cup Granulated Sugar 1/4 cup Seasoned Salt (Lawry's is recommended) 1/4 cup Garlic Salt 1/4 cup Celery Salt 1/4 cup Onion Salt 1/2 cup Paprika 3 Tbs. Chili Powder 2 Tbs. Freshly Ground Black Pepper 1/2 tsp. Cayenne Pepper 1 Tbs. Lemon Pepper 2 Tbs. Dried Sage 1 tsp. Dried Mustard Powder 1/2 tsp. Dried Thyme Prepare the dry rub by sifting together the sugar, seasoned salt, garlic, celery, and onion salts, paprika, chili powder, black, cayenne, and lemon peppers, sage, mustard, and thyme in a large glass mixing bowl. Store
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