Kansas City Sweet-And-Smoky Ribs
Serves: 5
Darlene Legros
1 January 1970
Based on User reviews:
52
Spice
51
Sweetness
49
Sourness
46
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 cup
Barbecue Rub (basic)Directions:
1
Trim each rack of ribs or have your butcher do this for you
2
Place the ribs in a large nonreactive roasting pan
3
Pour the cider over the ribs
4
Squeeze the juice from the lemons over the ribs, catching the seeds with your fingers
5
Turn the ribs a couple of time to coat all over with marinade
6
If desired, let the ribs marinate in the refrigerator, covered, for 4 to 6 hours, turning several times
7
Drain the ribs and blot dry with paper towels
8
Sprinkle 1/2 cup of the rub on both sides of the ribs, patting it onto the meat with your fingers
9
Let the ribs stand in the refrigerator, covered, for 1 to 2 hours
10
Set up the grill for indirect grilling and preheat to medium
11
If using a charcoal grill, place a large drip pan in the center
12
If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and preheat to high until you see smoke, then reduce the heat to medium
13
When ready to cook, if using charcoal, toss 1 cup of wood chips on the coals
14
Place the ribs in the center of the hot grate, away from the heat
15
Cover the grill and cook the ribs for 2 to 3 hours
16
After 30 minutes, spray the ribs with apple cider and continue to spray every half hour until ready to brush with the sauce
17
If using a charcoal grill, you'll need to add 12 fresh coals and 1/2 cup wood chips per side after each hour
18
Lightly brush the ribs with 1 cup of the sauce 20 minutes before the ribs are done
19
When the ribs are fully cooked, the meat will have shrunk back from the bones about 1/4 inch, and the meat will be tender enough to tear apart with your fingers
20
But don't overcook; the ribs should have some chew to them
21
If the ribs start to dry out, wrap them in aluminum foil for the last hour of cooking
22
Transfer the ribs to plates or a platter
23
Sprinkle the ribs with the remaining rub and lightly brush again with barbecue sauce
24
Let the ribs rest for a few minutes, then serve with the remaining barbecue sauce on the side
25
Trim each rack of ribs or have your butcher do this for you
26
Place the ribs in a large nonreactive roasting pan
27
Pour the cider over the ribs
28
Squeeze the juice from the lemons over the ribs, catching the seeds with your fingers
29
Turn the ribs a couple of time to coat all over with marinade
30
If desired, let the ribs marinate in the refrigerator, covered, for 4 to 6 hours, turning several times
31
Drain the ribs and blot dry with paper towels
32
Sprinkle 1/2 cup of the rub on both sides of the ribs, patting it onto the meat with your fingers
33
Let the ribs stand in the refrigerator, covered, for 1 to 2 hours
34
Set up the grill for indirect grilling and preheat to medium
35
If using a charcoal grill, place a large drip pan in the center
36
If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and preheat to high until you see smoke, then reduce the heat to medium
37
When ready to cook, if using charcoal, toss 1 cup of wood chips on the coals
38
Place the ribs in the center of the hot grate, away from the heat
39
Cover the grill and cook the ribs for 2 to 3 hours
40
After 30 minutes, spray the ribs with apple cider and continue to spray every half hour until ready to brush with the sauce
41
If using a charcoal grill, you'll need to add 12 fresh coals and 1/2 cup wood chips per side after each hour
42
Lightly brush the ribs with 1 cup of the sauce 20 minutes before the ribs are done
43
When the ribs are fully cooked, the meat will have shrunk back from the bones about 1/4 inch, and the meat will be tender enough to tear apart with your fingers
44
But don't overcook; the ribs should have some chew to them
45
If the ribs start to dry out, wrap them in aluminum foil for the last hour of cooking
46
Transfer the ribs to plates or a platter
47
Sprinkle the ribs with the remaining rub and lightly brush again with barbecue sauce
48
Let the ribs rest for a few minutes, then serve with the remaining barbecue sauce on the side
49
VARIATION: You can also cook the ribs in a smoker
50
Smoke them for 4 to 5 hours at 225°F You can also cook the ribs in a smoker
51
Smoke them for 4 to 5 hours at 225°F ALSO GOOD FOR: This is a wonderful way to prepare baby back ribs
52
In this case, you'll need to allow 1 to 1 1/2 hours for indirect grilling or 2 to 3 hours for cooking in a smoker
53
This is a wonderful way to prepare baby back ribs
54
In this case, you'll need to allow 1 to 1 1/2 hours for indirect grilling or 2 to 3 hours for cooking in a smoker