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.
Posted in Meat
Tagged Kansas City
Preparation: 2 Days (Includes cooking time and overnight marinating)
Serves: 6 – 8
For this recipe you will need:
- 1 6-8 lb. beef brisket or 2 smaller 3 lb. briskets
- 1/4 cup Worcestershire sauce
- 1/2 cup Victoria Taylor’s Kansas City Seasoning
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 1 can tomato sauce (15 oz)
- 1 cup KC Masterpiece BBQ Sauce
Place Brisket, fat side up, on a large double sheet of foil in a baking dish. Mix all the other ingredients together (except the BBQ Sauce) and pour over the brisket. Seal the foil over the brisket and place in the refrigerator overnight.
On the morning of the second day, remove the brisket from the refrigerator and keep covered. Cook for 4 hours at 300°. Cool the covered brisket in the refrigerator until 1 hour before serving, overnight if possible.
To serve, discard the foil and any excess fat that has formed. Slice the brisket across the grain with a sharp knife and pour the BBQ Sauce over the meat.
Reheat at 350° for 30 minutes. Serve with additional BBQ Sauce if desired.
Recipe Notes and Serving Suggestions:
This recipe does take 2 days to complete, but the work is minimal. It just takes a little bit of planning –and its well worth it. Serve with baked beans and cole slaw.
Set up your crock pot to cook in the morning and by afternoon your kitchen (and house) will be filled with the incredibly mouth watering aroma of this recipe. You could also cook this overnight if you are preparing for an early football game.
Pulled Pork Sandwich for the Crock Pot
- 1 pork roast (3 lb.)
- 7-8 Tbsp. Kansas City Steak Rub
- 1 onion
- 1/2 cup red wine vinegar
- 2 tsp. brown sugar
- salt and pepper to taste
- 1 bottle (19 oz) barbecue sauce
- optional garnish: coleslaw and dill pickle slices
Add 1/2 cup vinegar and brown sugar to the bottom of the crock pot and mix together. Cut the onion in half and place flat on the bottom of the crock pot.
Completely coat the roast with the Kansas City Steak Rub before placing in the crock pot.
Place the roast on top of the onion, cover, and cook on high for 6 hours or on low for 10 hours.
After cooking drain some of the excess juices leaving approximately 2 inches in the bottom of the crock pot.
Take two forks and shred or pull the pork from the roast.
Add the barbecue sauce, and cook for another 1/2 hour on high (1 hour on low).
Serve on a bulkie roll. For that extra taste, layer the pulled pork with coleslaw and dill pickle slices on the roll.