Kansas City style barbeque is a slow style of smoking meats. Barbequing meat simply means cooking it slowly in indirect heat. Back in the early 1900s, across the ‘barbeque belt’, an enclosed pit was built above ground. It resembled an outdoor pizza oven. Here, the meats would cook very slowly. Various types of hardwood were used both to cook and to flavor the meat, breaking down the meats connective tissue. What was left would be a very tender, flavor-filled product. Today, barbequing of meats ranging from beef to pork is still very common and KC BBQ Spice rub from Indigenous Blends is just what you need to give your barbeque that uplifting, soulful taste.
Remove the thin white membrane off of the bone-side of the ribs. Generously massage the KC BBQ Spice Rub into the ribs and let it sit overnight.
On the grill, place the ribs, meat-side down, next to medium-hot coals that are about 225 degrees F. Allow to cook for 1 hour. Turn ribs every half hour and baste with the KC BBQ Sauce Rub. Cook for 3-4hrs until the ribs are tender.
Ingredients
Directions
Remove the thin white membrane off of the bone-side of the ribs. Generously massage the KC BBQ Spice Rub into the ribs and let it sit overnight.
On the grill, place the ribs, meat-side down, next to medium-hot coals that are about 225 degrees F. Allow to cook for 1 hour. Turn ribs every half hour and baste with the KC BBQ Sauce Rub. Cook for 3-4hrs until the ribs are tender.
