Kansas City Style Barbecue Ribs (3-2-1 Method)
6 hrs 20 mins
Not that many
About this recipe
There’s nothing better than getting out the barbecue on a nice sunny day and smoking up some Badboy food. The Kansas ribs are smokey, sticky spicy and sweet. They are the ultimate smoked ribs.
- Total Fat 23.3g 30%
- Saturated Fat 5.4g 27%
- Cholesterol 61mg 43%
- Sodium 1333mg 58%
- Vitamin D 0mcg 0%
- Potassium 450mg 10%
- Total Carbohydrate 43.4g 16%
- Dietary Fiber 4.8g 17%
- Total Sugars 28.9g 0%
- Protein 19.3g 40%
- Calcium 67mg 5%
- Iron 3mg 10%
- 1 rack of pork ribs
- 1 tbsp. chili powder
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 1 tbsp. cayenne pepper
- 3 tbsp. Paprika
- 6 tbsp. dark brown sugar
- 1 tbsp. salt
- 2 cups tomato pasata tinned tomatoes
- 1 tbsp. paprika 1/2 smoked/1/2 sweet
- 1 tsp. cayenne pepper
- 1/4 cup brown sugar
- 1 tbsp. chilli powder
- 1 tbsp. salt
- 1 tbsp. pepper
- 2 cups water
- 1/2 cup cider vinegar
- 6 garlic cloves chopped
- 3 tbsp olive oil
- Light your charcoal in the starter (see below).
- Soak you wood (cherry or apple) in water
- Mix all of the ingredients together in a bowl. Make sure they are evenly mixed.
- Trim off any loose fat and meat.
- Remove the membrane from the underside of the ribs.
- Cover the ribs with the rub and rub it into the meat. Make sure it completely covers the ribs.
- Season with salt & pepper. Cook on one side for a couple of minutes or until it is golden brown/charred on one side.
- Place your water pan on one side of your grill and fill with water.
- Pour your coals on the other side. You will need a mixture of hot and cold coals, so you get a slow and steady burn. Experiment with you grill and see what is best. With mine, I place them in a row and they slowly burn down the row.
- Lay 2-3 pieces wood down the line of the hot and cold coals to ensure that you get a steady slow burn of smoke for the first few hours.
- Place the ribs on the grill above the water tray and smoke for three hours. Make sure you rub them with butter every hour to keep them moist.
- After three hours, remove the ribs, wrap them in a couple of pieces of foil and return them to the grill for two more hours. This will ensure that they fall off the bone.
- Add all of the ingredients to a saucepan, bring to boil and then simmer until reduced by half.
- After two hours in the foil, remove the foil, return to the grill. Add one more small piece of wood to the coals. Cover the top of the ribs with the barbecue sauce. Keep adding sauce every 15 minutes.
- Serve hot with the remaining sauce and some awesome sides.
Equipment used in this recipe
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