Mock Kansas City Style Smoked Spare Ribs with Kansas City Style Rib Rub and Kansas City Style BBQ Sauce
- 2 slabs pork spare ribs, about 4 1/2 pounds
- 1/2 cup Kansas City-style Rib Rub, recipe follows
- 4 tablespoons hickory wood chips, for stovetop smoker
- 1 recipe Kansas City-style Barbecue Sauce, recipe follows
- 1/3 cup light brown sugar
- 1/3 cup sugar
- 1/4 cup paprika
- 2 tablespoons Essence, recipe follows
- 6 tablespoons kosher salt
- 2 tablespoons onion powder
- 1 tablespoon garlic salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon chili powder
- 1 teaspoon mustard powder
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon cayenne pepper
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 cup ketchup
- 1/2 cup apple cider vinegar
- 3 tablespoons dark brown sugar
- 1 tablespoon plus 1 teaspoon Worcestershire sauce
- 1 tablespoon cane syrup
- 2 teaspoons chopped garlic
- 1/2 teaspoon finely grated onion
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground mustard
- 1/4 teaspoon ground cayenne pepper
- Season each slab of the ribs evenly on both sides with the Kansas City-style Rib Rub and refrigerate for up to 2 hours.
- Remove ribs from the refrigerator and prepare a stovetop smoker with 4 tablespoons of hickory wood chips.
- Cover with the drip tray, followed by the rack, and lay the seasoned ribs on top of the rack.
- (Depending on your smoker, you may have to smoke the ribs 1 slab at a time, cutting the slab in half so that it fits in the smoker, and then repeat the smoking process for the second slab of ribs.)
- Set the smoker over a medium-high heat with the lid partially closed.
- Once the smoker begins to smoke, close the lid completely and reduce the heat to medium.
- Smoke the ribs for 30 minutes, remove, set on a baking sheet with low sides and add 1 cup of water to the pan.
- Brush the ribs on both sides with the barbecue sauce.
- (If you have to smoke the second slab of ribs separately, do so now, setting the first slab aside, covered, until you can bake them both together.)
- Wrap the pan tightly with aluminum foil, place the sheet pan in the oven, and bake until the ribs are fork-tender, about 1 1/2 hours.
- Remove the ribs from the oven and set the oven setting to broil.
- Brush the ribs generously with more of the BBQ sauce and broil the ribs about 6 inches from the heat source until ribs are bubbly and lightly charred around the edges, 2 to 4 minutes.
- Serve with the baked beans, coleslaw, and onion rings.
- Combine all the ingredients in a medium bowl, and stir to combine.
- Be sure to crumble any lumps that may form with the sugar or spices.
- Use for meats and seafood to be grilled, as well as for making the barbecue sauce.
- Any unused rub may be stored in an airtight container and kept in a cool, dry place for up to 6 weeks.
- Yield: about 2 cups
- Combine all ingredients thoroughly.
- Yield: 2/3 cup
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William Morrow, 1993.
- Combine all ingredients in a blender and process until thoroughly blended and smooth.
- Sauce may be made up to 1 week in advance and refrigerated in an airtight, non-reactive container.
- Yield: about 2 cups
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Taken from www.foodnetwork.com/recipes/emeril-lagasse/mock-kansas-city-style-smoked-spare-ribs-with-rib-rub-and-bbq-sauce-recipe.html (may not work)