Kansas City Style Pork Ribs


We all know where the pork rib was invented, right?  Just ask anyone from Kansas City and they will be more than happy to set you straight!


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Kansas City Style Pork Ribs

The birth palace of the pork rib?

Sure to form, the pork rib is most popular in Kansas City than probably any other place in the world and there are enough restaurants there to prove it.  Truth be told, Kansas City does have some seriously good ribs and you can too by following some of our great recipes! 

  • 2 St. Louis Style or 3 baby back ribs
  • 2 cups brown sugar
  • 1/2 cup dry mustard
  • 2 tablespoon freshly ground black pepper
  • 1 tablespoon cayenne pepper
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon salt
  • yellow mustard
  • 1 stick of real butter - for basting
  • 4 ounces of apple juice - for basting

First, remove the membrane from the back side of the ribs.  This allows for the meat to absorb more of the spice flavors and smoke.

Mix together the brown sugar, dry mustard, cayenne pepper, smoked paprika, garlic powder, onion powder, salt and black pepper in a small bowl.

Using a pastry brush, apply a thin coat of the yellow mustard over both sides of the ribs.  Next, apply the rub onto both sides of the ribs and let sit for 1 hour or up to overnight.

Have a cool drink while you are getting your grill going for a 250° indirect heat fire (fire on one side and meat on the other side). 

Place the ribs meat-side up and not over the direct heat of the fire. The indirect heat will cook them slower, making them more tender than if cooked too quickly. Allow to cook for 1 hour before the beginning of basting.

During that first hour, melt the butter in warm apple juice.  Pour that mixture into a spray bottle and then baste/spray the ribs every half hour and cook until the ribs are tender, about 4 to 6 hours.

Allow to rest 5 minutes before serving.






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