BBQ Baby Back Ribs - Kansas City Style

Barbecue is the world's oldest cooking method and people have been gnawing on ribs since the beginning of time. Whether you prefer pork baby back ribs or spare ribs or St. Louis cut, whether you prefer sticky Kansas City style red sauces, savory South Carolina mustard sauces, pungent Lexington vinegar sauces, or just plain Memphis style dry rub, whether you spell it BBQ, barbecue, barbeque, or Bar-B-Que, or even if you like your ribs Chinese style. You will be amazed how easy they are to cook and how finger licking good they are.

The Rub

¼ Cup of firmly packed brown sugar

¼ cup of Sweet Paprika

3 Tbsp Black pepper

3 Tbsp Kosher salt

2 Tsp Garlic power

2 Tsp Onion power

2 Tsp Celery Seeds

1 Tsp Chipotle Chile power or Cayenne pepper

Sauce

1 Bottle of your favorite BBQ Sauce - Doctor it up any way you like

Ribs

1 – 2 Full racks of Pork Baby Back Ribs

Smoke

Hickory Chips or Mesquite Chips

Method

Gather your ingredients
Mix all the Dry Rub ingredients in a bowl Give it a taste and add what every you think it needs there are no rules if you like it put it in
Remove the silver skin from the bottom side of the Rack Place Ribs on Plastic rap
Rub your Ribs until they are evenly coated
Wrap the Rubbed Ribs and put in refrigerator for at least an hour. You can let the ribs marinate for as long as you like. I like let them marinate over night
Soak your favorite wood chips for at least an hour
Prepare your Grill Pile the coals to one side of the grill and let the coals get completely white. Your want to cook at 225 degrees. Get a thermometer.
Place the wood chips on the coals and the Ribs to the side This is called cooking on In-direct Heat Low and Slow - Low temperature and Slow cooking Make sure the vents at the bottom are closed and the vents on the top are ½ way open. Use the top vent to regulate the cooking temperature
This is the Fun Part Get a six pack of your favorite Beer sit back and drink for 2 ½ - 3 hours Check the ribs every ½ hour and add a few briquettes and chips as necessary Turn your rib after the first hour and then every ½ hours	After 1 ½ hours of cooking and 2-3 beers
The Ribs will done when the meat pulls back from the bone tips
After approximately 2 – 2:15 hours slap on your favorite BBQ sauce. Coat both sides. Let smoke for 15 minutes and reapply more BBQ sauce.
When the sauce caramelizes your done
Cut up the Ribs
Notice the Red smoke ring on the edge of the Rib Enjoy