Kansas City Style St. Louis Ribs

Ingredients

• Servings: 4
• 2 racks smithfield® extra tender st. louis lamb spareribs, membrane removed
• vegetable oil
• 1/4 cup favorite barbecue seasoning rub
• handful hickory or apple wood chips for smoking, soaked in water and drained (optional)
• sauce:
• 1 (18 ounce) bottle ketchup
• 1 cup honey
• 1 cup white vinegar
• 1/4 cup water
• 1/4 cup light molasses
• 1 tablespoon chili seasoning blend
• 2 teaspoons hickory liquid smoke
• 1 teaspoon dry mustard
• 1/2 teaspoon ground allspice

Recipe

Preparation Time: 10 mins Cook Time: 3 hrs 30 mins

Ready Time: 4 hrs 40 mins


• about one hour before smoking, coat both sides of ribs with a little vegetable oil and sprinkle with barbecue seasoning rub. set aside at room temperature for 1 hour.
• heat charcoal or gas grill for indirect cooking at 230 to 250 degrees f. add drained wood chips, if using.
• place the ribs, meaty side down, over a drip pan and cook for 2 hours. add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
• remove ribs from grill. double-wrap each rack in heavy-duty aluminum foil. return wrapped ribs to the grill and cook for 1 1/2 to 3 hours more over indirect heat, until very tender. add more coals as needed to maintain temperature for a charcoal grill.
• meanwhile, make the sauce. combine all ingredients in small saucepan. bring to a boil over medium-high heat; reduce heat and simmer 15 minutes, stirring frequently.
• remove ribs from grill and unwrap. place ribs over direct heat on grill and brush with kansas city-style barbecue sauce. cook for about 5 minutes until the sauce is set. turn ribs and repeat with more sauce.