Kansas City BBQ Pork Ribs

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I use a charcoal grill for this recipe. BBQ, in contrast to grilling, requires indirect heat for slow cooking and smoke. The wood smoke adds the barbeque flavor we all crave


3-4 tablespoons Kansas City Steak Rub
1 full slab pork ribs, St. Louis cut preferred

Recipe Info

Difficulty Level: 
Prep Time: 
15 minutes
Cook Time: 
3-4 hours
Total Time: 
3 hours 15 minutes – 4 hours 15 minutes
Serving size: 


1. Put 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.
2. Coat the ribs with the Kansas City Steak Rub. The ribs will soak up flavor while you prepare the grill.
3. To prepare your grill, stack a medium to large mound of coals on one side of the grill and start the fire.
4. Once you have a hot fire, after about 10 minutes, throw a few handfuls of wet wood chips on the coals to create smoke.
5. Add the grill rack and place the ribs on the opposite side of the coals. Cover but keep grill vents open.
6. Every half hour or so for 3 to 4 hours, throw more wet wood chips on the coals and move the ribs around. Keep the grill covered at all times with the vents open.
I like to serve these ribs with No Salt Lemon Pepper Coleslaw and Honey Aleppo Cornbread.


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Recipe Tip:
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.

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