How To Make Kansas City Style Barbecue Ribs
Barbecued pork is the gourmet passion of Kansas City, popularly known as the “global capital of barbecue.” Kansas City-style barbecue dishes include barbecued pork ribs, tasty slices of hot or cold beef brisket, and a “pig salad” of luscious pulled pork.
The barbecue craze began about 1908, when a chef named Henry Perry began slow cooking pork ribs over oak and hickory, coating them with a sauce made of molasses, peppers, and tomatoes.
He presented the meal in a newspaper and sold it for 25 cents a piece, and the consumers’ acceptance and love of grilled beef much exceeded his expectations.
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While home cooks and chefs have added their own secret ingredients since Perry’s time, the most basic barbecue sauce and cooking procedure have remained mostly unchanged.
Every October, barbecue enthusiasts from all around the world descend to Kansas City for the American Royal Barbecue competition.
While home cooks and chefs have added their own secret ingredients since Perry’s time, the most basic barbecue sauce and cooking procedure have remained mostly unchanged. Every October, barbecue enthusiasts from all around the world descend to Kansas City for the American Royal Barbecue competition.
The competition it was founded in 1980 and pits over 600 teams against each other in categories such as chicken, pork ribs, pork shoulder, sausage, and beef brisket, with those aiming for the Great Champion title required to barbeque in all categories. Kansas City is a barbecue capital worthy of its name, with its four-day cook-off, rodeos, horse events, and dining at vendor stalls.
Kansas City Style Ribs
Kansas Style Dry Rub
Kansas Style BBQ Sauce
Mix the Kansas City Style Dry Rub ingredients and then set aside.
Remove the membrane of the back of the rack and remove any extra fat from the pork ribs.
Rub the dry rub thoroughly on both sides of each rib rack.
Wrap the ribs in foil or put in a big container and place in the refrigerator optional overnight (but minimum 3 hours).
Allow the ribs to come to room temperature after removing them from the refrigerator.
Turn on your grill or smoker and soak your wood chips.
Make by mixing the all Kansas City Style barbecue sauce ingredients together, then set aside or use your favorite sauce.
Preheat the grill to 107°C (225°F) if you want it low and slow. If used, add smoker chips according to package directions.
Place the ribs, bone side down, in the center of the grill grate, cover, and cook for 4 to 5 hours for baby backs or 5 to 6 hours for spare ribs.
Close the cover and baste the top of each rack with the remaining marinade or BBQ sauce every 15 minutes throughout the last hour of grilling/smoking.
They should be delicate enough to peel apart with your fingertips at this time.
Remove the ribs from the grill and set aside for a few minutes before cutting.
Enjoy, Good Appetite!