KC-style beef back ribs slathered in a sweet and tangy molasses-based sauce — sticky, saucy, and deeply smoky.
Préparation
25 min
Cuisson
300 min
Total
340 min
Portions
4
Difficulté
Moyen
Ingrédients
KC Dry Rub
KC BBQ Sauce
Ribs
Instructions
Make the KC sauce
Combine all sauce ingredients in a saucepan. Simmer over medium-low heat for 15 minutes, stirring occasionally, until thickened slightly. Set aside.
Prep the ribs
Remove the membrane from the bone side of each rack. Apply yellow mustard as a binder, then coat heavily with the dry rub. Let sit for 30 minutes at room temperature.
Smoke low and slow
Set smoker to 250°F with a combination of hickory and cherry wood. Place ribs bone side down and smoke for 3 hours until the bark is formed and the meat has pulled back from the bones about 1/4 inch.
Wrap phase
Lay each rack on heavy-duty foil. Brush generously with KC sauce, then wrap tightly. Return to the smoker for 1.5 hours at 275°F.
Sauce and set
Unwrap the ribs and brush with another heavy layer of KC BBQ sauce. Return to the smoker unwrapped for 30 minutes to let the sauce glaze and become tacky.
Astuce de chef : Apply two coats of sauce during this phase, waiting 15 minutes between coats, for maximum glaze.
Rest and serve
Rest for 15 minutes. Cut between the bones and pile on a platter. Serve extra sauce on the side.
Suggestions de service
Partenaire affilié Pit Boss Grills
Pit Boss Grills
Nous sommes fiers de notre partenariat avec Pit Boss Grills. Élevez votre BBQ avec leurs grils à granules, fumoirs et accessoires de qualité.
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