Ultimate Kansas City Baby Back Ribs with Flavorful Dry Rub
Experience barbecue bliss with this Ultimate Kansas City Baby Back Ribs recipe that's inspired by the Neeley's classic preparation. Perfect for a weekend gathering or backyard barbecue, these ribs are infused with a rich, flavorful dry rub that will have everyone coming back for seconds! This hands-on culinary adventure takes time and patience, but the end result is succulent, fall-off-the-bone ribs that are worth every minute. Make sure to plan for a full day of cooking, as the low-and-slow method allows the flavors to meld beautifully. Gather your friends and family, fire up the grill, and indulge in a rib feast that will create lasting memories!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Brown Sugar
2 cups (packed)
Dried Mustard
1/2 cup (ground)
Garlic Powder
1 tablespoon (powdered)
Paprika
1 tablespoon (smoked or sweet)
Cayenne Pepper
1 tablespoon (ground)
Onion Powder
1 tablespoon (powdered)
Salt
1 tablespoon (kosher or sea salt)
Black Pepper
1 tablespoon (freshly ground)
Baby Back Ribs
1 rack (remove membrane if needed)
Instructions
1
In a medium mixing bowl, combine brown sugar, dried mustard, garlic powder, paprika, cayenne, onion powder, salt, and pepper to create a dry rub.
2
Generously apply the dry rub onto the entire surface of the baby back ribs, ensuring they are well-coated.
3
Wrap the coated ribs tightly in plastic wrap and refrigerate them for a minimum of 24 hours to enhance the flavors.
4
Prepare your charcoal grill for indirect cooking by igniting the charcoal and allowing it to reach a steady temperature of 225°F (107°C), then place a smoker attachment if using.
5
Once the grill is ready and the flames have subsided, position the ribs skin-side up on the cooler side of the grill, away from direct heat.
6
Close the grill lid and allow the ribs to cook for 5 to 6 hours. Every 30 minutes, turn the ribs and baste them with your favorite BBQ sauce, such as Sweet Baby Ray's Hickory and Brown Sugar.
7
The ribs are ready when the meat is tender and has pulled back from the bones. Remove them from the grill and let them rest for a few minutes before slicing and serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main dish in this recipe?
The main dish is Ultimate Kansas City Baby Back Ribs with a flavorful dry rub.
How many racks of ribs are needed?
The recipe calls for 1 rack of baby back ribs.
How long should the ribs be refrigerated after applying the dry rub?
The ribs should be refrigerated for a minimum of 24 hours to enhance the flavors.
What is the recommended cooking temperature for the grill?
The charcoal grill should reach a steady temperature of 225°F (107°C).
How long does it take to cook the ribs on the grill?
The ribs typically take 5 to 6 hours to cook.
What type of cooking method is used?
The recipe uses the indirect cooking method on a charcoal grill.
Which side of the ribs should be facing up during cooking?
The ribs should be positioned skin-side up on the cooler side of the grill.
How often should the ribs be basted?
You should baste the ribs every 30 minutes with BBQ sauce.
What ingredients are in the dry rub?
The dry rub consists of brown sugar, dried mustard, garlic powder, paprika, cayenne, onion powder, salt, and pepper.
How much brown sugar is used in the rub?
The recipe requires 2 cups of packed brown sugar.
How much dried mustard is included in the rub?
The dry rub includes 1/2 cup of ground dried mustard.
What kind of paprika can be used?
You can use either smoked or sweet paprika.
Is cayenne pepper used in this recipe?
Yes, the recipe uses 1 tablespoon of ground cayenne pepper.
What type of salt is recommended?
Kosher or sea salt is recommended for the dry rub.
Should the membrane be removed from the ribs?
Yes, the preparation instructions suggest removing the membrane if needed.
What BBQ sauce is suggested for basting?
The recipe suggests Sweet Baby Ray's Hickory and Brown Sugar BBQ sauce.
How do I know when the ribs are finished cooking?
The ribs are ready when the meat is tender and has pulled back from the bones.
Should the ribs rest after cooking?
Yes, let the ribs rest for a few minutes before slicing and serving.
Who inspired this recipe?
This recipe is inspired by the Neeley's classic preparation.
What is the first step in preparing the ribs?
The first step is to combine the dry rub ingredients in a medium mixing bowl.
How should the dry rub be applied?
The dry rub should be applied generously onto the entire surface of the baby back ribs.
What should be used to wrap the ribs for refrigeration?
The ribs should be wrapped tightly in plastic wrap.
Where on the grill should the ribs be placed?
Place the ribs on the cooler side of the grill, away from direct heat.
Should the grill lid be closed?
Yes, close the grill lid during the 5 to 6-hour cooking process.
How much garlic powder is used?
The recipe uses 1 tablespoon of powdered garlic powder.
How much onion powder is used?
The recipe uses 1 tablespoon of powdered onion powder.
Is fresh or ground pepper used?
The recipe calls for 1 tablespoon of freshly ground black pepper.
Is a smoker attachment necessary?
A smoker attachment is optional but can be placed if using one.
What is the flavor profile of this recipe?
The ribs have a rich, flavorful profile using the low-and-slow Kansas City style method.
Is this a quick recipe?
No, this is a hands-on culinary adventure that requires time and patience for succulent results.