KANSAS CITY BBQ RIBS

Ingredients:

4 #              Baby back ribs, peeled

 

    SEASONED RUB

1/2 cup      Sugar, granulated

1/4 cup      Paprika

2 Tbsp.      Salt, kosher

2 Tbsp.      Celery Salt

1.5 Tbsp.   Onion Powder

1.5 Tbsp.   Chili Powder

1 tsp.         Cumin, ground

1 Tbsp.      Black Pepper

1 tsp.         Dry Mustard

1/4 tsp.      Cayenne

 

      SAUCE

1/2 cup      Brown Sugar

1/2 tsp.      Chili Powder

1/2 tsp.      Dry Mustard

1/2 tsp.      Ginger, ground

1/8 tsp.      Allspice, ground

1/8 tsp.      Paprika

1/8 tsp.      Mace

1/8 tsp.      Black Pepper

1/2 cup      Cider Vinegar

1/3 cup      Molasses

1 tsp.         Liquid Smoke

2 cups       Kethcup

1/4 cup      Water

Procedure:

1.  Remove the silver skin on the back of the ribs ... it’s the thin skin on underside of the ribs. Take it off by scraping, get under the skin and lift off. It should peel off in one piece but if not just peel the rest.

  

2. Mix all ingredients for the rub and apply generously to ribs. Reserve in refrigerator for about a day.

  

3.  Soak wood chips over night.

   

4. Next day drain wood chips.   

PREP TIME:

YIELD:

Pro Tip:

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