Recipes

Air Blower or Cooling Fan/ Optional, expedite cooling processKansas City Sweet-and-Smoky Ribs

2 Mins read
0
40
0
Share
Scroll to recipe

Introduction

Kansas City Sweet-and-Smoky Ribs offer a heartwarming experience for BBQ enthusiasts. This recipe combines the smokiness of hickory wood chips with a tangy apple cider glaze and zesty lemon juice to create an unforgettable flavor that’ll leave you coming back for more.

Tips for this recipe

To achieve the best results, ensure your charcoal grill is properly prepared and reach a consistent temperature before adding the ribs. Regularly spray apple cider over the ribs to prevent them from sticking and maintain moisture.

Why you will love this recipe

The balance of sweet, smoky, and citrus notes makes Kansas City Sweet-and-Smoky Ribs a standout dish. Whether grilling or smoking, these ribs offer an explosion of flavors that are sure to please even the most discerning palate.

Ingredients

  • 4 racks of spareribs (4 to 6 pounds total)
  • 6 cups apple cider, plus additional for spraying the ribs
  • 2 whole lemons (optional), halved
  • 2/3 cup Basic Barbecue Rub or your favorite commercial brand
  • 3 cups of your favorite homemade barbecue sauce or your favorite commercial brand
  • 3 cups wood chips (preferably hickory), soaked for 1 hour in apple cider to cover, then drained

Adviced equipment

– Charcoal Grill by Weber: A large, versatile charcoal grill perfect for outdoor cooking and BBQ events with multiple heat zones for smoking or direct cooking.
– SmokeStack Accessory Pack Set (32-Hour) by Weber: Includes three 10″ stainless steel stacks to create a large smoke box, enhancing the flavor of BBQ ribs with smoking.
– Digital Thermometer Probe Set (2-Piece) by Lodge Logic: Offers accurate temperature readings for food safety and optimal cooking temperatures.
– Spice Rub Bottle Set: A container to store spice rub recipes, essential for flavoring Kansas City-style barbecue ribs.
– Rib Lifter Tool by BBQ Perfection: An easy-to-use tool designed to lift and turn racks of ribs without them falling off the grill or smoker.
– Grill Cleaning Brush Set (2 Pieces): A durable set with bristles for cleaning a charcoal grill after cooking, ready for next use.
– Meat Probe Thermometer by Big Buddy BBQ: Provides accurate temperature readings up to 130°F and ensures meat is cooked safely and evenly.
– Smoker Box Set (4 Pcs) – Original Wood Chunks & Charcoal Briquettes Combo by Weber: Allows adding a smoky flavor to ribs, with choices for BBQ flavors using wood chunks and briquettes.
– Rib Sauce Mix Set – Kansas City Style BBQ Sauces: A set of pre-made sauces enhancing the flavor profile of ribs for grilling and smoking.
– Thermapen Digital Hydrometer by Thermapen Mk4: Provides rapid, accurate temperature readings in BBQ cooking applications to master smoking and grilling.

History of the recipe

The roots of this Kansas City Sweet-and-Smoky Ribs recipe lie deep in the traditions of American BBQ culture. The use of hickory wood chips for smoking and the blend of apple cider, lemon juice, and barbecue sauces pay homage to the rich history of flavors that have shaped the modern BBQ landscape.

Fun facts about this recipe

Did you know? Hickory wood chips are a staple in barbecue cooking due to their high heat output and ability to impart a strong smoky flavor. The combination of apple cider not only provides moisture but also adds an additional layer of sweetness, complementing the tanginess from the lemons.

Share
Kansas City Sweet-and-Smoky Ribs

Kansas City Sweet-and-Smoky Ribs

amanda

Equipment

  • - Charcoal Grill by Weber

  • - SmokeStack Accessory Pack Set (32-Hour) by Webe

  • - Digital Thermometer Probe Set (2-Piece) by Lodge Logic

  • - Spice Rub Bottle Set

  • - Rib Lifter Tool by BBQ Perfection

  • - Grill Cleaning Brush Set (2 Pieces)

  • - Meat Probe Thermometer by Big Buddy BBQ

  • - Smoker Box Set (4 Pcs)

  • - Rib Sauce Mix Set

  • - Thermapen Digital Hydrometer by Thermapen Mk4

Ingredients

  • 4 racks of spareribs (4 to 6 pounds total)

  • 6 cups apple cider, plus additional for spraying the ribs

  • 2 whole lemons (optional), halved

  • 2/3 cup Basic Barbecue Rub or your favorite commercial brand

  • 3 cups of your favorite homemade barbecue sauce or your favorite commercial brand

  • 3 cups wood chips (preferably hickory), soaked for 1 hour in apple cider to cover, then drained; spray bottle; rib rack (optional)

Instructions

1

Instruction 1

Trim each rack of ribs or have your butcher do this for you.
2

Instruction 2

Place the ribs in a large nonreactive roasting pan. Pour the cider over the ribs. Squeeze the juice from the lemons over the ribs, catching the seeds with your fingers. Turn the ribs a couple of time to coat all over with marinade. If desired, let the ribs marinate in the refrigerator, covered, for 4 to 6 hours, turning several times.
3

Instruction 3

Drain the ribs and blot dry with paper towels. Sprinkle 1/2 cup of the rub on both sides of the ribs, patting it onto the meat with your fingers. Let the ribs stand in the refrigerator, covered, for 1 to 2 hours.
4

Instruction 4

Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and preheat to high until you see smoke, then reduce the heat to medium.
5

Instruction 5

When ready to cook, if using charcoal, toss 1 cup of wood chips on the coals. Place the ribs in the center of the hot grate, away from the heat. Cover the grill and cook the ribs for 2 to 3 hours. After 30 minutes, spray the ribs with apple cider and continue to spray every half hour until ready to brush with the sauce. If using a charcoal grill, you'll need to add 12 fresh coals and 1/2 cup wood chips per side after each hour.
6

Instruction 6

Lightly brush the ribs with 1 cup of the sauce 20 minutes before the ribs are done. When the ribs are fully cooked, the meat will have shrunk back from the bones about 1/4 inch, and the meat will be tender enough to tear apart with your fingers. But don't overcook; the ribs should have some chew to them. If the ribs start to dry out, wrap them in aluminum foil for the last hour of cooking.
7

Instruction 7

Transfer the ribs to plates or a platter. Sprinkle the ribs with the remaining rub and lightly brush again with barbecue sauce. Let the ribs rest for a few minutes, then serve with the remaining barbecue sauce on the side.
8

Instruction 8

You can also cook the ribs in a smoker. Smoke them for 4 to 5 hours at 225°F
9

Instruction 9

This is a wonderful way to prepare baby back ribs. In this case, you'll need to allow 1 to 1 1/2 hours for indirect grilling or 2 to 3 hours for cooking in a smoker.
0
40
0
Share
You may also like
Recipes

hot-buttered-rum

1 Mins read
Introduction Discover the cozy warmth and delightful flavors of a timeless classic. The Hot Buttered Rum recipe invites you to indulge in…
Recipes

Fish Vermicelli with Fresh Dill and Pineapple Sauce

1 Mins read
Introduction Dive into the delightful world of flavors with “Fish Vermicelli with Fresh Dill and Pineapple Sauce”, a unique culinary experience that…
Recipes

Endive and Chicory Salad with Grainy Mustard Vinaigrette

2 Mins read
Introduction This Endive and Chicory Salad with Grainy Mustard Vinaigrette is a delightful combination of the earthy, slightly bitter flavors of Belgian…

Leave a Reply

Your email address will not be published. Required fields are marked *