The trick is to smoke the meat and not make the meat smoke
K.C. RIBS v2
Date:May 21, 2006 Viewing: Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
K.C. Style Ribs-Version 2
The ingredients for the spicy rub
Three racks of St. Louis style ribs
The ribs after receiving a mustard slather & dry rub
The ingredients for the K.C. style BBQ sauce
The ribs about to come off to receive K.C. style sauce
The ribs receive K.C. sauce for their last 30 minutes
The ribs ready to eat
The racks cut into thirds
The ribs hag a great smoke flavor from Cherry & Hickory
The ribs had a deep smoke ring
Ribs & baked beans
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This recipe from Paul Kirk’s Championship Barbecue starts with a simple spicy rub and finishes the ribs with a K.C. style sauce. I liked the flavor of the ribs a bit better than Version I, but liked the other sauce better. I will probably make a Version 3 combing the best of both worlds.