Saturday, May 21, 2011

BBQ {Kansas City} Pork Ribs

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I wanted to put this recipe up yesterday, but this has been one of those crazy weeks! We had family coming to stay with us, so of course we spent a majority of the week cleaning and getting things ready. My daughter spent the night with her cousins last night, so my husband and I had a date night, which was definitely much-needed! But now, i'm here and I bring good news. Well, I bring good recipes. I wanted to make sure to get this up this weekend because I know that as soon as you read this you're going to run to the store and get all the ingredients and make it for your Sunday BBQ that you just decided you were going to have!

My husband is a BBQ'er. He likes to BBQ. It's what he does best. Over the years he has mastered the art of BBQ'ing and our family benefits from it... a lot! His BBQ ribs are by far the best in the entire world. They melt in your mouth, they are sticky, sweet, a little spicy and super delicious! I am here to share his secret. I had to ask his permission first, but after some convincing, he reluctantly agreed that these ribs are far too delicious to keep for ourselves. We want to spread the delicious ribby goodness to you all! So here it is, the best rib recipe in the ENTIRE WORLD!

Kansas City Pork Ribs:
{Print Recipe}


  • 1 recipe Kansas City Rub *see below
  • 1 rack of St. Louis Style Pork Ribs
  • 1 cup Sweet Baby Ray's *original* BBQ sauce

Bryce's Kansas City Rub:

  • 1/4 cup brown sugar
  • 3 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon chili powder
  • 2 teaspoons pepper
  • 2 teaspoons salt
  • 3/4 - 1 teaspoon of cayenne pepper (depending on your taste!)


Apply rub to the ribs very liberally. Make sure it is well-coated with the rub because this is what will make them nice and sticky!

Prepare your BBQ for indirect cooking. For those of you unfamiliar with this method, essentially what you want to do is divide the charcoal in a way that heats the BBQ and cooks the meat, without the meat being placed directly above the charcoal. You can do this by either raking the hot briquettes to each side of the meat, or by stacking the charcoal to one side and placing the ribs over the other side (or "cold" side of the grill). This is very important in keeping the meat from overcooking and becoming dry and burnt. You want it to cook slowly with no heat directly below. I would recommend using more charcoal than you typically would as you will need to maintain heat for a full hour of cooking.

Once your BBQ is prepared for indirect cooking, place the slab of ribs, meaty side up, on the "cold" side of the grill. Cover. Allow it to cook for a full hour without lifting the lid.

If you have a temperature gauge try to keep it at around 325 - 350 degrees.

Once ribs have cooked for a full hour, they should be fully cooked. We like to take an extra step in making the ribs extra-yummy by throwing them on the hot part of the grill for a few minutes on each side. This gives it more of that BBQ crust.

Apply your BBQ sauce and place ribs back over the "cold" part of the grill, close lid and allow to sit for 3 more minutes.

Remove from the grill and cut into individual ribs.


1 comment :

  1. These are by far the best ribs on the face of the planet. To this, I can attest, without hesitation.


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