July 4, 2010

"Kansas City" Style Smoked Spare Ribs with Kansas City Style Rib Rub and Kansas City Style BBQ Sauce

Recipe courtesy Emeril Lagasse, 2007 Foodnetwork

Prep Time: 30 min
Inactive Prep Time: 2 hr 0 min
Cook Time: 2 hr 0 min
Serves: 4 1/2 pounds ribs, 6 to 8 servings


  • 2 slabs pork spare ribs, about 4 1/2 pounds
  • 1/2 cup Kansas City-style Rib Rub, recipe follows


4 tablespoons hickory wood chips, for stovetop smoker
  • 1 recipe Kansas City-style Barbecue Sauce, recipe follows
Season each slab of the ribs evenly on both sides with the Kansas City-style Rib Rub and refrigerate for up to 2 hours.

Remove ribs from the refrigerator and prepare a stovetop smoker with 4 tablespoons of hickory wood chips. Cover with the drip tray, followed by the rack, and lay the seasoned ribs on top of the rack. (Depending on your smoker, you may have to smoke the ribs 1 slab at a time, cutting the slab in half so that it fits in the smoker, and then repeat the smoking process for the second slab of ribs.) Set the smoker over a medium-high heat with the lid partially closed. Once the smoker begins to smoke, close the lid completely and reduce the heat to medium. Smoke the ribs for 30 minutes, remove, set on a baking sheet with low sides and add 1 cup of water to the pan. Brush the ribs on both sides with the barbecue sauce. (If you have to smoke the second slab of ribs separately, do so now, setting the first slab aside, covered, until you can bake them both together.) Wrap the pan tightly with aluminum foil, place the sheet pan in the oven, and bake until the ribs are fork-tender, about 1 1/2 hours. Remove the ribs from the oven and set the oven setting to broil. Brush the ribs generously with more of the BBQ sauce and broil the ribs about 6 inches from the heat source until ribs are bubbly and lightly charred around the edges, 2 to 4 minutes. Serve with the baked beans, coleslaw, and onion rings.

Kansas City Style Rib Rub:

  • 1/3 cup light brown sugar
  • 1/3 cup sugar
  • 1/4 cup paprika
  • 2 tablespoons Essence, recipe follows
  • 6 tablespoons kosher salt
  • 2 tablespoons onion powder
  • 1 tablespoon garlic salt
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon chili powder
  • 1 teaspoon mustard powder
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon cayenne pepper
Combine all the ingredients in a medium bowl, and stir to combine. Be sure to crumble any lumps that may form with the sugar or spices. Use for meats and seafood to be grilled, as well as for making the barbecue sauce. Any unused rub may be stored in an airtight container and kept in a cool, dry place for up to 6 weeks.

Yield: about 2 cups

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.

Kansas City-Style BBQ Sauce:

  • 1 cup ketchup
  • 1/2 cup apple cider vinegar
  • 3 tablespoons dark brown sugar
  • 1 tablespoon plus 1 teaspoon Worcestershire sauce
  • 1 tablespoon cane syrup
  • 2 teaspoons chopped garlic
  • 1/2 teaspoon finely grated onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon ground cayenne pepper
Combine all ingredients in a blender and process until thoroughly blended and smooth. Sauce may be made up to 1 week in advance and refrigerated in an airtight, non-reactive container.

Yield: about 2 cups 

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