St. Louis Pork Ribs with Kansas City

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bbq pork ribs kansas city charcoal heat slow cook victoria gourmet recipe

I usually opt to use my charcoal grill for this recipe, but when I am dying for ribs on a weekday the oven works too! BBQ in contrast to grilling, requires indirect heat for slow cooking and smoke. The wood smoke adds the barbeque flavor we all crave.


6-8 tablespoons Kansas City Steak Rub
2 full slabs St. Louis pork ribs, silverskin removed

Recipe Info

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


Oven Method
1. Preheat oven to 250ºF.
2. Arrange ribs in foil and coat both sides with Kansas City Steak Rub. Wrap tightly and place on a rimmed baking sheet. Cook 2 hours.
3. Open foil to expose ribs. Return to the oven and cook for an additional 2-3 hours or until meat is almost falling off the bone.
Charcoal Grill Method
1. Put 4 cups of wood chips (Hickory or Mesquite are fine) in a bucket and cover 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. Once you have a hot fire, after about 10 minutes, throw a few handfuls of wet wood chips on the coals to create smoke.
4. Add the grill rack and place the ribs on the opposite side of the coals. Cover but keep the grill vents open.
5. Every half hour, add more wet wood chips on the coals. Move the ribs around. Keep the grill covered, again with the vents open.The cooking time will be between 3-4 hours. You will know your ribs are done when the meat is close to falling off the bone.


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Recipe Tip:
I use BBQ sauce as a condiment. Most BBQ sauces are tomato based and will burn as soon as they are exposed to direct heat.
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