After turning to quicker solutions for summer grilling these past couple months I was dying to make some tasty BBQ pork ribs. These ribs are smothered in Kansas City Seasoning and slow cooked over smoking charcoal until the meat is ready to fall off the bone.
For this recipe you will need:
- Full slab(s) Pork Ribs, St. Louis cut preferred
- 3-4 Tbsp. Victoria Taylor’s Kansas City Seasoning per slab
Coat the ribs with the Kansas City Seasoning and let them sit while you prepare the fire. Use of a charcoal grill or smoker is preferred. Stack a medium to large mound of coals on one side of the grill and start the fire. You will be cooking on the other side, away from the coals. BBQ, in contrast to grilling, requires indirect heat for slow cooking. Put about 4 cups of wood chips (Hickory or Mesquite are fine) in a bucket with water. If possible, soak your wood chips several hours ahead. This makes for better smoke. Place the ribs as far away from the hot coals as possible.
You may need to cut the slabs in half or stack the ribs. This is fine as you can rotate them during cooking. Every half hour or so, check to see if more coals are needed and throw some wet wood chips on top. Keep the grill covered at all times with the vents open.
BBQ the ribs for 4 to 5 hours, moving them periodically as needed. You will know your ribs are just right if the meat is close to falling off the bone and there is a thin, pink layer on the outside of the rib meat. This is from the smoking process.
I only use BBQ sauce as a condiment on the table. Most of them are tomato based and will burn as soon as they are exposed to direct heat on a grill. My favorite BBQ sauce is KC Masterpiece BBQ Sauce Original or Hickory. For accompaniments serve coleslaw and corn bread or baked beans.