Kansas City Style Pork Ribs

Gina: So, let's get started on the dry rub for our Kansas City style pork
ribs. So first we’re going to start with cups of brown sugar.

Chris: If my sweetie is putting together a rub like that, I got to have some
pork ribs to go with it. I got two beautiful slabs of pork ribs.
They're absolutely gorgeous and I'm going to do my thing.

Gina: Oh-oh.

Chris: Because you know I get really excited when its grill time.

Gina: I know, but try to contain it daddy. Don’t go crazy.

Chris: I'm going to try to hold you know. I got these great ribs that the
butcher has already cut and he cut the skirt off. So I don’t have a
lot a work to do here. All I got to do is pull the membrane off and
chop them just a little bit.

Gina: So we’re going to put in a half a cup of dry mustard and one
tablespoon of each; garlic powder, smoky paprika, cayenne pepper,
onion powder, salt and two tablespoons of pepper.

Chris: That looks great, you mix that beautifully.

Gina: Yeah, I think its fine already.

Chris: It looks like its ready to go. Yeah, I'm ready baby, bring it on over
here.

Gina: You got tell me twice to go there.

Chris: Let daddy do his thing. Sprinkle it baby, sprinkle it. And I'm just
going to massage this here, real good so that it penetrates. There
we go now I'm going to flip over.

Gina: Rub it down.

Chris: The more you let that rub marinate into those ribs, the better the
flavors is going to come bursting out. Okay, so we got both of
these. Honey, I'm going to wash my hands if you want to cover
these up and go back to the fridge with these. It looks great. It
smells good too.

Gina: It does. So I'm going to cover these with plastic wrap just so they
can sit in the fridge and chill a little bit. They can sit for an hour or
just 30 minutes if you can get a little chill on it, it's all good
because when they hit that grill, they're going to be great. Just sit
on wheels and I got to get them down there.

Chris: Girl, you know, I'm ready to go out there and do my thing. Okay, I
got these babies. They’ve sat in the cooler for the last hour, hour
and a half. And your seasoning has penetrated beautifully. Now,
we got a grill over here and it's just a regular smoker with indirect
heat. As you can see the temperature is perfect at 225 degrees. I've
got my coals going over here that I offset from the meat. The heat
will push through, ample enough coals that give me just the right
temperature. And if you noticed, I didn’t use any woods. We’re
staying Kansas City style.

Alright, I'm going to take these. Lay them right here. Grab my
tongs. We’re going to start with these ribs meat side down, just like
so. And we’re going to let these ribs sit for probably about a hour
and once they're really brown and start to cook, we’ll be able to
flip them. Start our basting process every 30 or 40 minutes and I’ll
tell you what, -- we got a little Kansas City going on in his
backyard.

They’ve turned a beautiful golden color just look great. One of the
great things about this Kansas City barbecue sauce, we used some
smoked flavoring for the ingredients. The smoky paprika, it adds
all the smoke we need. We don’t need any hickory when we’re
doing it Kansas City style. We’re going to flip them. Now we’re
going to let those sit. Every 30 minutes, flip them, come back,
rebaste them and we’re about to get some good eating going on not
for long.

Alright, it’s show time. Oh, look at that. They are beautiful. But
you can always add more sauce if you like. I think we’ve put on
just enough but you can always have some on the table if someone
wants a little bit more. I'm going in because it’s almost time to eat.