| Kansas City Style Barbeque Sauce is known for it's | | | | sugar will blacken and burn very quickly if your fire is |
| sweetness. It is usually ketchup based, relatively thin, | | | | too hot. Mist the ribs with a half apple (or pineapple) |
| and applied to a variety of meats very generously. It | | | | juice half water mixture throughout the cooking time |
| has a characteristically sticky, tomato based | | | | to help prevent the sugar from burning and keep |
| (ketchupy) flavor. It is much sweeter than a sauce | | | | them good and moist. Mist the ribs at least once an |
| native to the south. If you like a good, thick, sweet | | | | hour while cooking them. |
| sauce on your ribs, pulled pork, or brisket then a | | | | Kansas City Style Barbeque Sauce |
| Kansas City version is a sure thing. | | | | 1 cup ketchup |
| Kansas City Style Barbeque Rib Rub | | | | 1/4 cup water |
| What makes Kansas City Style Barbeque unique is | | | | 1/4 cup beer |
| the sweet flavor. A principle ingredient therefore | | | | 1/4 cup vinegar |
| must be sugar. This regional style is definitely | | | | 3 tablespoons olive oil |
| enhanced by the sauce which is much sweeter than | | | | 2 tablespoons paprika |
| the hot and spicy sauce of the Southwest or the | | | | 1 tablespoon chili powder |
| vinegar based sauces of the Northeast. Regardless of | | | | 1 clove of minced garlic |
| what regional variety of ribs I'm cooking, I will always | | | | 1 teaspoon cayenne |
| start off with a good rub. Rubbing the seasonings | | | | 1 teaspoon salt |
| into the meat and letting them sit overnight definitely | | | | Brown the garlic in the olive oil and then mix in the |
| enhances the flavor. Here is a sweet, KC style rib rub | | | | remainder of the ingredients. Bring the sauce to a boil, |
| but remember, taste it as you go and don't be afraid | | | | reduce the heat, and let it simmer for 10 to 15 |
| to experiment. That's half the fun of barbequing! | | | | minutes. This will make a sweet, ketchup based |
| 1/2 cup brown sugar | | | | sauce so you may want to add the ingredients in |
| 1/4 cup paprika | | | | smaller increments so you can adjust them to taste. |
| 1 tablespoon of black pepper | | | | On cooking day, preheat your grill to 180 - 200 |
| 1 tablespoon of salt | | | | degrees. Place the ribs on the grill meat side up and |
| 1 tablespoon of chili powder | | | | let 'em smoke. Remember to keep an eye on your |
| 1 tablespoon of garlic powder | | | | temperature because the sugar will burn quickly if |
| Rinse the ribs and trim away the excess fat. You can | | | | your fire gets too hot. The ribs are going to smoke |
| also trim the membrane (a thin layer of skin on the | | | | for 5-6 hours or to an internal meat temperature of |
| bone side of the slab) off at this time. Rub the ribs | | | | 145 degrees. Mist them with your water/juice |
| down on both sides and wrap them tight in plastic | | | | mixture once every hour or so. Mop the ribs with |
| wrap. Put them in the fridge overnight to really let | | | | your Kansas City Sauce over the last hour before |
| those seasonings set. Overnight seasoning is not | | | | they're done. You'll know when they're getting done |
| absolutely mandatory, but it helps the flavor | | | | because the meat will shrink and pull away from the |
| immensely in my opinion. | | | | bone. |
| *On a side note, my grandfather seasons his ribs | | | | The key to good Kansas City Style ribs is the |
| before he freezes them if he's not going to cook | | | | sweetness and the sauce. For true KC style bbq, |
| them right away! | | | | mop that good sauce over the ribs thick and heavy |
| The main ingredient of the sweet rub is brown sugar. | | | | and bring plenty of napkins! |
| You have to cook it "slow and low" because the | | | | |