Pinterest Code: 119e79e8f3c084b84b2e03abae041ed4

Kansas City BBQ Ribs

SERVES

3-4

PREP TIME

20MINS

COOK TIME

3HR

MODEL NUMBER

TP-25

INGREDIENTS

  • 1 slab baby back pork ribs
  • Salt & pepper
  • Your favorite BBQ rub
  • 1 cup apple cider (apple juice also works)
  • 1/4 cup dark brown sugar
  • 2-3 tbsp salted butter (optional)
  • 1 cup of your favorite KC BBQ sauce

Share with your friends!

HOW TO MAKE Kansas City BBQ Ribs

  • STEP 1: If your butcher has not already done so, remove the thin silverskin membrane from the bone-side of the ribs by working the tip of a butter knife underneath the membrane over a middle bone. Use paper towels to get a firm grip, then tear the membrane off.

  • STEP 2: Season both sides of the ribs with salt, pepper and rub.

  • STEP 3: Let sit for 30 minutes or up to 24 hours.

  • STEP 4: Prepare the grill and smoker box or tube, for two-zone or indirect grilling with a target temp of 180-200F. Use the ThermoPro TP25 ambient probe to make monitoring this easy!

  • STEP 5: Place the ribs bone side down on the grill. Insert another Thermopro probe into the meaty part of the ribs, careful not to touch a bone, and close the lid. - The TP25 thermometer comes with 4 probes!

  • STEP 6: Cook for 2 - 3 hours or until the internal temperature reaches 160℉.

  • STEP 7: Lay down two long sheets of Reynolds Wrap and transfer ribs to the foil.

  • STEP 8: Sprinkle with the brown sugar, top with the butter cut into small pads (if using), and then pour over the apple cider.

  • STEP 9: Tightly crimp the foil together and around the probe to create an airtight seal. Return to the grill and increase your cooking temperature to 225-275 degrees. Let the ribs braise for 2 hours in the foil.

  • STEP 10: Carefully remove the foiled slabs from the grill and remove the slabs from the foil.

  • STEP 11: Brush the ribs with your favorite KC BBQ sauce (or make your own), close the lid of your grill and cook at 225 degrees until the ribs reach between 190-200 (this shouldn't take any longer than 30 minutes), and the sauce is sticky and set. Careful not to burn the sauce over any direct heat.

  • STEP 12: Remove the slabs from the grill and place them on a platter or cutting board.

  • STEP 13: Slice and serve with extra KC BBQ sauce

  • --

  • NOTES: When using wood pellets or chips in a smoker box, tube or aluminum foil pouch, refer to the particular products directions for use on a gas grill. I prefer Hickory pellets. Double or triple the recipe as desired.

THE TOOLS YOU NEED

Shopping Cart