Skip to content
May 26, 2008 / Tony

Kansas City Style Spareribs

The folks at America’s Test Kitchen have done it again.  These ribs are tender, smoky, and are dynamite with this sauce.  They really are everything you want out of a sparerib; just an excellently executed classic.  Here’s a picture with homemade french fries:

 

And here’s the recipe:

Kansas City Style Spareribs, from this recipe at America’s Test Kitchen (free login required)

Serves 4-6

3 T paprika

2 T light brown sugar

1 T ground black pepper

1 T table salt

1/4 tsp cayenee pepper

2 full St. Louis Style Spareribs, membrane on bones removed, and patted dry

2 cups hickory wood chips

2 cups barbeque sauce, preferably Kansas City Style BBQ Sauce

Combine paprika, sugar, pepper, salt, and cayenne in small bowl. Massage spice rub into both sides of rib racks.

Soak wood chips in bowl of water for 15 minutes. Open bottom grill vents completely. Light large chimney starter filled two-thirds with charcoal briquettes (about 60 coals) and burn until covered with fine gray ash. Arrange 13 by 9-inch disposable aluminum pan on one side of grill and pour hot coals into pile on opposite side. Sprinkle 1 cup wood chips over coals, set grill rack in place, and position ribs over pan.

Place sheet of aluminum foil directly on top of ribs (see photo 2) and cover grill, positioning lid vents (three-quarters open) directly over ribs. Barbecue, turning and rotating ribs after 1 hour, until coals are almost spent, about 2 hours.

About 20 minutes before coals are spent, light another 60 coals in chimney starter and burn until covered with fine gray ash. Place hot coals from chimney on top of spent coals, and sprinkle remaining cup wood chips over coals. Turn and rotate ribs and barbecue, covered, for 1 hour. Brush ribs liberally on both sides with sauce, wrap tightly with foil (see photo 3), and barbecue until very tender, about 1 hour longer.

Transfer ribs (still in foil) to cutting board and rest 30 minutes. Unwrap ribs and brush with additional barbecue sauce. Slice ribs between bones and serve with remaining sauce.

A few notes:  1)  Be sure to completely cover the ribs with foil as they cook.  Any uncovered portion will cook too fast and burn.  2)  If you only do one rack of ribs, you can probably cut down the cooking time by 25% or I think the ribs will overcook.  Take the time from when the ribs are not tightly covered in foil.  3)  Just enjoy this recipe.  It’s a great introduction to using a charcoal grill as a smoker. imperfect as it is. 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: