Kansas City Baby Back Ribs
feat. Meat Mitch Competition WHOMP! Rub & Pitmaster Bold Competition Barbecue Sauce by Croix Valley Foods
Kansas City Baby Back Ribs
Rated 5.0 stars by 1 users
Category
BBQ
Cuisine
American
Servings
6-10
Prep Time
10 minutes
Cook Time
5 hours
This recipe is inspired by the award winning BBQ that comes out of Kansas City, Missouri. These baby backs are cooked straight through with no wrap, and lathered in a sticky-sweet sauce that’s out of this world. This rib recipe unites the flavors of Meat Mitch Competition WHOMP! Rub and Pitmaster Bold Competition Barbecue Sauce by Croix Valley Foods.
Ingredients
- Meat Mitch Competition WHOMP! Rub
- Pitmaster Bold Competition Barbecue Sauce by Croix Valley Foods
- 2 racks Baby Back Ribs
- 1/2 cup Brown Sugar
- 2 Tbsp Yellow Mustard
Directions
- Preheat the smoker to 275 °F using hickory wood.
- Prepare the ribs. Remove membrane on the bone side, and any loose pieces of fat.
- Apply a small amount of yellow mustard to all sides.
- Season with Meat Mitch Competition WHOMP! Rub.
- Place the ribs on your smoker, bone side down, and smoke for 4.5 hours.
- On the smoker or on the stove, add 1 cup of Pitmaster Bold Competition Barbecue Sauce by Croix Valley Foods to 1/2 cup brown sugar. Smoke for 30-45 minutes or cook on medium-low for 30 minutes. (We are creating a thicker and sweeter sauce to tack on the ribs.)
- Add BBQ sauce to the top of the ribs using a mop or brush. Be sure to coat 2 times, where the sauce is thick but not running over. Continue to smoke an additional 30 minutes (until an internal temperature of 195 °F and bones can twist).
- Rest for 20 minutes. Slice and enjoy!
Recipe Note
Pro Tips: Use a paper towel when removing the membrane/silverskin from the bones. Pair this protein with our Eastern NC Slaw, Loaded Baked Potato Salad, and Smoked Candied Bacon Beans. If using a grill for this recipe, useMesquite Smoke-In-A-Can by Steven Raichlen's Project Smoke to enhance the flavor!
