Kansas City BBQ Ribs
Slow-smoked pork ribs with a sweet, tangy tomato-based BBQ sauce, a signature style of Kansas City. This recipe follows the popular 3-2-1 smoking method for tender, fall-off-the-bone ribs.
🧂 Ingredients
- 2 racks Pork spare ribs(Look for racks that are relatively uniform in thickness. You can also use St. Louis cut ribs, which are sparer ribs trimmed to be more uniform.)
- 1/4 cup BBQ dry rub(Use your favorite store-bought or homemade rub. A typical Kansas City style rub includes paprika, brown sugar, garlic powder, onion powder, black pepper, and chili powder.)
- 2 cups KC-style BBQ sauce(A sweet and tangy tomato-based sauce is classic. You can use a commercial sauce or make your own.)
- 1/2 cup Apple cider vinegar(Used in the spritz and for the braising liquid.)
- 2 tbsp Brown sugar(For the braising liquid, adds sweetness and helps with caramelization.)
- 1 cup Wood chips(Hickory or apple wood chips are traditional and provide a good balance of smoke flavor. Soak chips in water for at least 30 minutes before use to prevent them from burning too quickly.)
👨🍳 Instructions
- 1
Prepare the ribs: Flip the ribs over to expose the bone side. Locate the thin, papery membrane covering the bones. Use a butter knife or a thin spatula to carefully lift an edge of the membrane, then grip it with a paper towel (for better traction) and pull it off completely. Discard the membrane. Pat the ribs dry with paper towels. Generously season both sides of the ribs with the BBQ dry rub, pressing it gently into the meat to ensure good adhesion. Let the seasoned ribs sit at room temperature for about 15-20 minutes while you prepare your smoker.
⏱️ 20 minutes - 2
Set up your smoker for indirect heat and preheat it to 225°F (107°C). Add the soaked wood chips to the firebox or coals. Place the seasoned ribs directly on the smoker grate, bone-side down. Smoke for 3 hours, maintaining the smoker temperature. You're looking for a rich mahogany color to develop on the surface of the ribs and a good amount of smoke ring.
⏱️ 3 hours - 3
Prepare the braising liquid: In a small bowl, mix the apple cider vinegar and brown sugar. Remove the ribs from the smoker. Lay out two large sheets of heavy-duty aluminum foil. Place one rack of ribs, bone-side up, on each sheet. Generously spray or brush the ribs with a little apple cider vinegar (optional, but helps keep them moist). Pour half of the BBQ sauce evenly over the top of each rack of ribs. Tightly seal each rack in its foil packet. Return the foiled ribs to the smoker. Continue to cook for 2 hours, maintaining the smoker temperature. The ribs should become very tender, and the meat should start to pull away from the bones.
⏱️ 2 hours - 4
Glaze and finish: Carefully remove the foiled ribs from the smoker. Open the foil packets (be cautious of the steam). Drain off any excess liquid if desired. Place the ribs directly back on the smoker grate, meat-side up. Brush the tops generously with the remaining BBQ sauce. Continue to smoke, unwrapped, for another 30 minutes, or until the sauce has caramelized and formed a sticky glaze. The internal temperature of the meat should be around 195-205°F (90-96°C) when probed with a thermometer, and it should feel very tender.
⏱️ 30 minutes - 5
Rest and serve: Remove the ribs from the smoker and let them rest for 10-15 minutes before slicing between the bones. Serve hot with extra BBQ sauce on the side.
⏱️ 15 minutes
💡 Pro Tips
- ✓Low and slow smoking is crucial for tender ribs. Avoid the temptation to increase the temperature.
- ✓The 3-2-1 method (3 hours smoked, 2 hours braised, 1 hour unwrapped) is a guideline; adjust based on the thickness of your ribs and desired tenderness.
- ✓Sauce application should be towards the end of the cooking process to prevent the sugars from burning.
- ✓Ensure your smoker is stable at the target temperature before placing the ribs on. Use a reliable thermometer.
- ✓Don't skip removing the membrane; it can make the ribs tough and chewy.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a Memphis-style dry rib, omit the sauce and braising liquid, and apply the rub generously. Finish with a light dusting of rub after smoking.
- St. Louis cut ribs are a good alternative to spare ribs, offering a more uniform shape and less fat.
- Experiment with different wood types like mesquite or cherry for varied smoke flavors.