Kansas City Championship Beef Ribs
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Kansas City Championship Beef Ribs

340 min 4 servings Medium
Kansas City BBQ is all about the sauce, and these beef back ribs showcase that tradition beautifully. Unlike the dry-rubbed Texas style, KC ribs get multiple layers of a sweet, tangy, tomato-and-molasses-based sauce that caramelizes into a thick, glossy glaze during the final stage of cooking.

Instructions

1

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.

2

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.

3

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.

4

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.

5

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.

Pro tip: Apply two coats of sauce during this phase, waiting 15 minutes between coats, for maximum glaze.

6

Rest and serve

Rest for 15 minutes. Cut between the bones and pile on a platter. Serve extra sauce on the side.

Serving Suggestions

Stack these glossy, saucy ribs on a platter and serve with white bread, baked beans, and plenty of napkins. KC style demands maximum sauce.

Nutrition per serving

520

Calories

36g

Protein

32g

Fat

22g

Carbs