Kansas City Barbecue Ribs Recipe
Kansas City Barbecue Ribs – Smoky, sticky, fall-off-the-bone perfection! Slow-smoked with a caramelized crust, bold flavor, and a rich, tangy BBQ sauce.
Servings: 4
Ingredients
- 1 rack spare ribs trimmed St. Louis style
- 2 tbsp yellow mustard binder, optional
- ½ cup Kansas City-style BBQ rub homemade or store-bought
For Spritzing (Optional):
- ½ cup apple cider vinegar or red wine vinegar
- ½ cup water
For Wrapping:
- 4 tbsp unsalted butter
- 2 tbsp honey
- 1 tbsp apple cider vinegar or red wine vinegar
- 1 tbsp Kansas City-style BBQ rub
For Finishing:
Instructions
Prep the Ribs:
- Trim excess fat and remove the membrane from the back of the ribs.
- Coat ribs lightly with mustard (optional) and apply rub generously on all sides.
- Cover and refrigerate for at least 2 hours, preferably overnight.
Smoke the Ribs:
- Preheat smoker to 225°F with hickory wood.
- Place ribs on the smoker, bone side down.
- Smoke for 2 ½ hours, spritzing every 30 minutes if desired.
Wrap for Tenderness:
- Lay out two sheets of heavy-duty foil. Add butter, honey, vinegar, and rub.
- Place ribs meat side down on the mixture and wrap tightly.
- Return to the smoker for 2 more hours, or until ribs reach 200°F internal temp.
Finish with Sauce:
- Carefully unwrap ribs and place them back on the smoker.
- Brush generously with Kansas City BBQ sauce on both sides.
- Cook for 30 minutes, allowing the sauce to set.
Rest & Serve:
- Remove ribs from the smoker and let them rest for 5-10 minutes.
- Slice between the bones and serve hot.
- Enjoy those smoky, sticky, fall-off-the-bone Kansas City ribs!
Notes
Stored in an airtight container, leftover ribs keep in the fridge for 3-4 days or frozen for up to 3 months. Reheat low and slow for the best results!