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Charcoal-Grilled Kansas City Ribs

Source of Recipe


Cook's Illustrated "American Classics"



List of Ingredients



• 3 Tbsp paprika
  
• 2 Tbsp light brown sugar
  
• 1 Tbsp ground black pepper
  
• 1 Tbsp salt
  
• ¼ tsp cayenne pepper
  
• 2 full racks pork spareribs, preferably St. Louis cut, trimmed of any large pieces of excess fat; membrane removed and patted dry
  
• 2 cups wood chips
  
• 13- x 9-inch disposable aluminum roasting pan
  
• 2 cups Kansas City Barbecue Sauce (recipe follows)
  






Instructions



1. Combine paprika, sugar, black pepper, salt and cayenne in small bowl. Massage spice rub into both sides of rib racks.
   
   
2. Soak wood chips in bowl of water for 15 minutes. Open bottom grill vents. Light large chimney starter filled two-thirds with charcoal (4 quarts, about 60 briquettes) and allow to burn until coals are ignited and partially covered with fine gray ash, about 20 minutes. Place 13- x 9-inch disposable aluminum roasting pan on half of grill and pour coals onto pile on other half of grill. Sprinkle 1 cup wood chips over coals, set cooking grate in place, and scrape grate clean with grill brush. Position ribs over pan.
   
   
3. Place sheet of vented aluminum foil directly over top of ribs, and cover grill, positioning lid vents (three-quarters open) directly over ribs. Grill, turning and rotating ribs after 1 hour, until coals are almost spent, about 2 hours.
   
   
4. About 20 minutes before coals are spent, light another 60 briquettes in chimney starter and allow to burn until covered with fine gray ash. Place hot coals from chimney on top of spent coals, and sprinkle remaining cup wood chips over coals.
   
   
5. Turn and rotate ribs and continue to cook, covered, for 1 hour. Brush ribs liberally on both sides with sauce, wrap them tightly with foil, and cook until very tender, about 1 hour longer. Transfer ribs (still in foil) to cutting board and rest 30 minutes. Unwrap ribs and brush with additional barbecue sauce. Slice ribs between bones and serve with remaining sauce.
   
   Serves 4 to 6
   
   ............
   
   KANSAS CITY BARBECUE SAUCE
   
   • 2 tsp vegetable oil
   • 1 onion, minced
   • 4 cups low-sodium chicken broth
   • 1 cup root beer
   • 1 cup cider vinegar
   • 1 cup dark corn syrup
   • 1/2 cup molasses
   • 1/2 cup tomato paste
   • 1/2 cup catsup
   • 2 Tbsp brown mustard
   • 1 Tbsp hot sauce
   • 1/2 tsp garlic powder
   • 1/4 tsp liquid smoke (optional)
   
   Heat oil in medium saucepan over medium-high heat until shimmering. Add onion and cook until softened, about 5 minutes. Whisk in remaining ingredients -- except for liquid smoke -- and bring to boil. Reduce heat to medium and simmer until mixture is thick and has reduced to 4 cups, about 1 hour. Stir in liquid smoke, if using.
   
   Makes about 4 cups.