Kansas City Smoked Pork Ribs
- Gluten Free
- Lactose Free
- Energy Kcal 793
- Carbohydrates g 58.6
- of which sugars g 43.7
- Protein g 54.9
- Fats g 37.6
- of which saturated fat g 8.3
- Fiber g 17.6
- Cholesterol mg 166
- Sodium mg 6383
- Difficulty: Average
- Prep time: 30 min
- Cook time: 5 h
- Serving: 4
- Cost: Low
PRESENTATION
Caramelized BBQ sauce, a rich smoky aroma, and tender meat make Kansas City smoked ribs a real highlight at any backyard gathering or family dinner. The juicy texture of these pork spareribs paired with their deep barbecue flavor pulls everyone in—definitely one of those dishes that gets people talking right away. Sweet, peppery notes from the Kansas City smoked ribs dry rub shine through, especially when you catch a bit of that signature bourbon spray in every bite. There’s just something about the glisten of sauce on those golden ribs... looks fantastic on the platter (great for parties or weekend feasts). What makes these moist ribs even better? That little hint of smoke, showing why Kansas City barbecue recipes are so FAMOUS. Local pitmasters built their reputation around big, bold flavors and time-honored grilling techniques, and these ribs deliver that same level of good classic appeal.
Families like these pork spareribs because they’re a satisfying all-in-one meal—really works for birthdays, Super Bowl spreads, or any grill-out with lots of hungry people. Versatility comes into play, too: set them out with fluffy mashed potatoes, sweet corn, or coleslaw, and suddenly, it’s not just ribs, it’s a WHOLE celebration (pretty sure everyone comes back for seconds). These Kansas City smoked ribs adapt well to just about any grill setup, so you don’t have to be an expert to get that all-day barbecue flavor at home. Consistently turning out with a sweet-smoky glaze, tender inside, and crackly edges—they never disappoint. Add some tangy BBQ sauce and enjoy the taste that’s always a hit, whether dining outside or around your regular family table. Ultimate comfort food, for sure...makes people smile, and really, that’s what GOOD barbecue is all about. Reliable, kid-friendly, and always full of bold, simple flavor—that’s why Kansas City smoked ribs land on the family favorite list every time, making cookouts feel extra SPECIAL.
INGREDIENTS
- Pork 1.8 lbs (800 g) - rib without tips
- Dijon mustard 0.3 cup (100 g)
- Apple cider vinegar 0.42 cup (100 ml)
- Fine salt 2 spoonfuls
- Sweet Paprika 2 spoonfuls
- Onions 1 spoonful - powdered
- Yellow mustard powder 1 spoonful
- Brown sugar 1 spoonful
- Garlic powder 1 spoonful
- for the rub (meat coating)
- Garlic powder 1.5 oz (40 g)
- Onions 0.9 oz (40 g) - in flakes
- Paprika 8 ½ tbsp (125 g)
- Black pepper 1.1 oz (30 g)
- White pepper 7 tsp (30 g)
- Green Peperoncino 1.1 oz (30 g)
- Fine salt 10 tsp (60 g)
- Raw cane sugar 0.3 cup (60 g)
- for the finishing sauce
- Jack Daniel's Barbecue Sauce to taste
How to prepare Kansas City Smoked Pork Ribs
First, start with the preparation of the rack 1: any excess fat present and the membrane covering the rib bones should be removed. To perform the latter operation, proceed as follows: lift a corner of the membrane using a pointed object and grasp it with the help of a paper towel 2: this will give you a better grip. Gently pull, and you will see it come off easily. Now cover the surface of all the ribs with mustard 3 liberally, and if you're preparing more than one rack, you can stack them without any issue. Now let the meat rest while you prepare the rub (spice mix to coat the meat).
Combine all the spices in a bowl and mix them well to blend them as evenly as possible (4-5). Now, distribute the rub over the ribs 6, the mustard applied earlier will help with adhesion.
Don't hold back during this operation (7-8-9): the spices will form a crunchy crust full of flavor that will enhance this preparation. Now let them rest in the fridge, covered with aluminum foil, while you prepare the bbq.
Soak wood chips in water or beer for at least an hour. Light the charcoal or briquettes 10 and place them lit inside the bbq on the sides of the drip pan, which you will have previously inserted full of water (11-12) and should be kept that way.
Bring the bbq to an operating temperature of 230°F, then insert the damp chips 13 by placing them directly on the coals. When they start to smoke, place the ribs so they are above the drip pan 14 and close the lid. The smoke from the chips lasts on average about twenty minutes, after which you will need to refill to keep the smoking constant and continuous for a couple of hours. At this point, your job is to maintain a constant temperature by adjusting the air vents. Every hour, spray apple cider vinegar on the meat 15 to soften the smoke effect; in the absence of a spray bottle, you can also brush it on, but this way, you risk compromising the delicate spice crust. During this hourly check, also verify the presence of water in the drip pan and add fuel if necessary.
After four and a half hours of cooking at 230°F, remove the ribs from the bbq 16 and generously brush them with Jack Daniel's bbq sauce over the entire surface of the ribs 17, then return them to the bbq after removing the liquid from the drip pan. This step will allow the sauce to dry, giving your ribs a unique color and flavor. The finishing operation lasts about half an hour. At the end of this step, you can proceed to cut the meat 18 and plate it with Jack Daniel's sauce as an accompaniment.