Super Bowl Sunday Recipes: Kansas City-Style Ribs

Ingredients

yield: 4, active time 1 1/2 hours, total time 6 to 7 hours

• For the rub:
• 1/3 cup packed dark brown sugar
• 1/4 cup paprika
• 2 tablespoon white sugar
• 2 tablespoons celery salt
• 2 tablespoon kosher salt
• 1 tablespoon granulated onion
• 1 tablespoon granulated garlic
• 1 tablespoon chili powder
• 1 teaspoon ground white pepper
• 1 teaspoon ground black pepper
•  
• 2 racks pork ribs, baby backs or spare ribs
• 4 to 6 fist size chunks of medium smoking wood, such as oak or hickory
• Kansas City-style barbecue sauce
•  
• Type of fire: Indirect
• Grill heat: Low

Procedures

1. Mix together the brown sugar, paprika, white sugar, celery salt, kosher salt, granulated onion, granulated garlic, chili powder, white pepper, and black pepper in a small bowl to make the rub.
   
   
2. Remove the membrane from the back of the rack, and trim the ribs of excess fat. Rub each rack liberally with the rub. Wrap ribs in foil or place in a large container and store in the refrigerator over night (optional).
   
   
3. Remove the ribs from the fridge while preparing the smoker or grill. Fire up smoker or grill to 225°F, adding chunks of smoking wood chunks when at temperature. When the wood is ignited and producing smoke, place the ribs in the smoker or grill, meat side up, and smoke until the ribs have a slight bend when lifted from one end, about 4-5 hours for baby backs or 5-6 hours for spare ribs.
   
   
4. In the last 1/2 hour of cooking, baste the top of each rack with barbecue sauce and continue smoking. Remove from the smoker, slice, and serve.