Kansas City Sloppy Ribs Includes An Awesome Dry Rub Recipes

HOW TO MAKE KANSAS CITY STYLE RIBS

Steps:

• Whisk together the Kansas City Style Dry Rub spices together and set aside.
• Remove the membrane from the back of the rack, and trim the pork ribs of any excess fat. Rub each rack liberally with the rub on both sides. Wrap ribs in foil or large container and refrigerate over night (optional, minimum 2 hours).
• Remove the ribs from the fridge and allow to come to room temperature. Soak wood chips and start your grill or smoker.
• Mix together the Kansas City Style barbecue sauce recipe and set aside or use your favorite.

KANSAS CITY RIB RUB

Steps:

• Gather the ingredients.
• In a mixing bowl, combine all of the ingredients together.
• Either use immediately or transfer to an airtight container. The rub can be stored up to six months in a cool, dark place.

KANSAS CITY SLOPPY RIBS (INCLUDES AN AWESOME DRY RUB RECIPE)

Steps:

• The night before you plan to grill, combine the rub ingredients in a bowl. Apply about one-third of the rub evenly to the ribs, reserving the rest. Place the slabs in a plastic bag and refrigerate them overnight.
• Before you begin to barbecue, take the ribs from the refrigerator. Sprinkle the ribs lightly but thoroughly with rub, reserving the rest of the mixture. Let the ribs sit at room temperature for 30 to 40 minutes.
• Smoke the ribs, or grill them, turning and sprinkling them with more dry rub about halfway through cooking. In the last 45 minutes of cooking, slather the ribs once or twice with Struttin' Sauce (recipe posted separately).
• Allow the ribs to sit about 10 minutes before serving with more sauce alongside.
• Note: cooking time is approximate grilling time. Since not everyone has a smoker, I allowed for that -- smoking will take much longer. I also like to parboil the ribs a bit before grilling as it makes them more tender -- obviously before marinating and applying any rub.

THE NEELEY'S KANSAS CITY BABY BACK RIBS DRY RUB AND COOK METHOD

Steps:

• Mix all the dry rub ingredients together.
• Rub desired amount onto a rack of baby back ribs.
• Cover with plastic wrap and let sit in refrigerator for 24 hours before grilling.
• Heat your charcoal grill and prepare it to use your smoker attachment. If you do not have a smoker (we don't) just situate the charcoals to one side of the grill.
• When grill is heated and the flames go away place rack of ribs, skin side up, on the grill on the opposite side that the charcoals are on. This makes for cooking with indirect heat.
• Cook ribs on grill for 5 or 6 hours, turning and basting with your favorite BBQ sauce (ours is Sweet Baby Rays hickory and brown sugar) every 30 minutes. Temperature of grill should be around 225 degrees.