spare ribs

Kansas City Spare Ribs

image
prep

15 Min

image
cook

5-6 Hr

image
feeds

6

These Kansas City-style pork back ribs are a little spicy, a little sweet, and grilled to tender, juicy perfection.

Ingredients

1 -14 oz can of crushed tomatoes

1 cup ketchup

3/4 cup brown sugar

1/2 cup apple cider vinegar

1/2 cup molasses

1 Tablespoon smoked paprika

1 Tablespoon salt

2 teaspoons ground black pepper

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon red pepper flakes

1/2 teaspoon ground mustard


2 racks spare ribs

1/2 cup Somethin' Southern or your favorite rub

2 cups apple Juice

2 racks spare ribs

1/2 cup Somethin' Southern or your favorite rub

2 cups apple Juice

1 -14 ounce can of crushed tomatoes

1 cup ketchup

3/4 cup brown sugar

1/2 cup apple cider vinegar

1/2 cup molasses

1 Tablespoon smoked paprika

1 Tablespoon salt

2 teaspoons ground black pepper

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon red pepper flakes

1/2 teaspoon ground mustard

Instructions

Kansas City Spare Ribs

Step 1

Preheat pellet grill to high smoke. If you don't have a high smoke setting set it to 225°F and the highest smoke setting you have.

Step 2

Score the membrane (a.k.a. silver skin) on the concave side of the ribs. Removing the membrane is a common practice to avoid an unpleasant film by the bones. That being said many seasoned pit masters leave the membrane on so removing the membrane is optional.

removing rib membrane

Step 3

Peel it off with a paper towel for extra grip. A dry paper towel will help grip the slippery membrane. Some times the membrane is stubborn and doesn't come off easily so have patience and don't worry if you don't get all of it.

pulling membrane from ribs

Step 4

Completely cover ribs with Camp Chef's kickin' BBQ rub or your favorite pork rub. Place the ribs on grill bone side down. Spritz with apple juice every hour after the first hour.

step 5

After 5 hours, baste with sauce and smoke for an additional 15 to 30 minutes.

Step 5

Remove and slice between the bones.

BBQ sauce

Step 1

Combine all ingredients in a medium saucepan. Whisk to combine. Bring to a boil and then reduce the heat to a simmer. Simmer for 20 minutes. Allow to cool completely before transferring to an air tight container.

Step 2

Refrigerate overnight for best flavor. BBQ sauce will last 2 weeks in the refrigerator if sealed tightly in an air tight container.

RECOMMENDED PRODUCTS

RECIPES YOU MIGHT BE INTERESTED IN

Habanero White Truffle Macaroni & Cheese
image

Prep

45 min

image

Cook

30 min

image

Feeds

6

Habanero White Truffle Macaroni & Cheese

Beer Battered Onion Rings
image

Prep

15 Min

image

Cook

5 Min

image

Feeds

3-5

Beer Battered Onion Rings

Smoked Red Potato Salad
image

Prep

20 Min

image

Cook

10 Min

image

Feeds

4

Smoked Red Potato Salad