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Kansas City Style Barbeque Pork Ribs
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Kansas City Style Barbeque Pork Ribs
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  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 2 1/2 hour
Prep Time:
 50 minutes
Cook Method:
 grilled
Cook Temp:
 medium to low
Directions:
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1. Combine brown sugar, salt, onion salt, chili powder, celery salt, garlic salt, cumin, pepper, tumeric, dry mustard, cinnamon, nutmeg, ground ginger and a pinch of ground red pepper; set aside.
2. Cut rib racks into smaller sections, rub mixture onto entire surface of ribs, place ribs into large Ziploc bags and seal; refrigerate at least 2 hours, or overnight.
3. Soak wood chips in water or beer (beer not included in nutritional analysis) for 2 hours; drain half of wood chips, leave other half soaking.
4. Place drained wood chips into a smoke box* (or use aluminum foil formed into a small container to hold wood chips).
5. Remove grill rack from a gas grill**; position smoke box filled with drained wood chips close to burner so that flames will not directly hit wood chips, so that you can drop more wood chips into box through grill rack later, if necessary; replace grill rack.
6. Close grill lid and preheat grill with all burners on medium heat; you should not see smoke right away; if you do, lower heat.
7. Once grill is preheated, turn off half of the grill burners and place ribs on the section of grill rack without a direct flame underneath***; reduce heat of other burner to medium to medium-low (325 degrees F.).
8. Close grill lid; smoke ribs 1-1/2 to 2-1/2 hours, or until tender and the meat is pulling back from the bone; turn ribs after about 1 hour.
9. Check wood chips occasionally to make sure they are not burning.
10. If additional wood chips are needed, drain remaining wood chips and drop into smoke box through grill rack while smoke-cooking.
11. If desired, brush ribs with grilling sauce during the last 15 to 20 minutes of grilling.
12. Remove ribs from grill; cut into smaller portions, and serve with remaining grilling sauce for dipping.

Source: Courtesy of Hannaford Bros.
2 Tbs Brown sugar
1 Tbs Salt, Kosher
1 Tbs Seasoning, onion salt
1 Tbs Eagle chili powder
1 Tbs Celery salt
1 tsp Seasoning, garlic salt
1 tsp Cumin seeds, ground
1 tsp Black pepper, ground
1 tsp Turmeric, ground
1 tsp Mustard seed, ground
1/4 tsp Cinnamon, ground
1/4 tsp Nutmeg, ground
1/4 tsp Spice, ginger, ground
1/16 tsp Dried red chili pepper, ground
4 lb Roasted pork backribs


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