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Full Online Book HomeLearning KitchenOutdoor_cooking - Pork - Kansas City Spareribs
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Outdoor_cooking - Pork -  Kansas City Spareribs Post by :ecardica Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2693

Click below to download : Outdoor_cooking - Pork - Kansas City Spareribs (Format : PDF)

Outdoor_cooking - Pork - Kansas City Spareribs

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 or charcoal briquettes
4 cups (about) hickory wood smoke chips, soaked in cold water at least 30 minutes
1 1/2 cups purchased tomato-based barbecue sauce (such as KC Masterpiece)


Make dry rub: Mix brown sugar, paprika, coarse salt, black pepper, onion powder and cayenne pepper in small bowl for dry rub. Sprinkle 2/3 cup dry rub all over spareribs. Cover ribs with plastic wrap; refrigerate overnight. Cover remaining dry rub; store at room temperature.

Unwrap seasoned spareribs; sprinkle all over with half of remaining dry rub. Let spareribs stand at room temperature 30 minutes.

Following manufacturer's instructions and using natural lump charcoal and 1/2 cup drained wood chips for smoker or 1 cup for barbecue (see box at right), start fire and bring temperature of smoker to 200°F. to 225°F. or barbecue to 275°F. to 300°F. Arrange ribs on rack in smoker or barbecue. Cover and cook ribs 2 hours, turning occasionally. Add more charcoal as needed to maintain temperature and more drained wood chips (1/2 cup for smoker or 1 cup for barbecue with each addition) to maintain smoke level.
Sprinkle ribs evenly with all remaining dry rub. Cover and cook 1 hour 15 minutes. Brush ribs generously with barbecue sauce. Continue cooking until meat is very tender and brown, about 30 minutes longer. Maintain temperature by adding more lump charcoal; maintain smoke level by adding more drained hickory wood chips as needed.
Transfer ribs to large serving platter. Let stand 10 minutes. Cut rib racks between bones into individual ribs and serve immediately.

Serves 8.
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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
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