Kansas city ribs

Recipe courtesy of
Tony Green, GM Marketing
NAFDA Foodservice

Kansas city rub

• ⅓ cup salt
• ⅓ cup paprika
• ½ cup brown sugar
• ¼ cup white sugar
• 1 Tbsp celery salt
• 1 Tbsp seasoned salt
• 1 Tbsp black pepper
• 2 tsp smoked paprika
• 1 tsp onion powder
• 1 tsp garlic powder

Wrap

• 1 cup brown sugar
• 8 tablespoon apple sauce

Other ingredients

• Ribs, of course
• (10 baby back racks)
• American mustard
• Foil, you need lots of it

1. Trim the ribs and mix the spice rub together
2. Brush the ribs with mustard and sprinkle liberally with the spice rub. Place on a smoker meat side up and cook at 110c for around 3hrs or until the spices have set.
3. Remove rib meat side up on a large piece if sliver foil then sprinkle brown sugar & apple juice. Flip and repeat the process to all rubs.
4. Wrap the ribs tightly in foil & make sure they’re well covered.
5. Place back in the oven for 4hrs, at that time use a toothpick to check tenderness by inserting in the thickest part of the meat between the bones.
6. Once tender, remove the ribs from the smoker, retail all the meat juice from the foil and put the unwrapped ribs back in for 1hr, glaze the rack every 15min with the juices.
7. This method is known as the 3-2-1 method of cooking ribs and will guarantee tender ribs.
8. Serve with a quality homemade BBQ sauce & with any luck, they should look like this …