Kansas City Spare Ribs | How to smoke Kansas City Style Spare Ribs Malcom Reed HowToBBQRight
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- เผยแพร่เมื่อ 4 ส.ค. 2024
- For more how-to recipes visit: howtobbqright.com/
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: howtobbqright.com/bbqshop/
Kansas City Spare Ribs Recipe
The ribs you find in Kansas City are Spare Ribs. And Kansas City Spares are always finished with a sweet, tomato sauce.
So today we are smoking a traditional Kansas City Spare Rib.
This recipe is pretty simple because all we are going to use is Spare Ribs, hickory wood, 2 Kansas City dry rubs and a sweet tomato-based sauce to finish them.
I like to remove the membrane from my spare ribs, but that is a personal decision. You can leave the membrane on if you like.
The first step is to season the spare ribs with a good Kansas city style dry rub. I am using a 2-part dry rub with Smoking Guns Sweet Heat and Smoking Guns Hot.
For Smoking Guns Rubs, visit: howtobbqright.com/bbqshop/
Once I’ve got my spare ribs rubbed, I let the rub sit on the ribs for about 4 hours. This allows the flavors to start penetrating the meat and start pulling some moisture out. It will make for a really tacky, pretty rib. But you need to put your ribs back in the fridge or in a cooler during this time.
After the spare ribs have set for 3.5 hours, it’s time to fire up your smoker and pull your ribs out so they can come up to room temperature. Once your smoker has stabilized and your spare ribs are at room temp, it’s time to start smoking these Kansas city spare ribs.
I like to smoke my Kansas City-style Spare ribs at 250 degrees. I use a charcoal base to provide my heat source and then I throw in a couple pieces of hickory wood to give me that light, blue smoke I’m shooting for.
I’m not going to wrap these spare ribs, but I am going to spritz the spare ribs with apple juice to keep them moist during the cooking process.
After the ribs have smoked for about 1.5 hours - and they’ve started to develop a pretty, mahogany color - I spritz them with straight apple juice, and then I spritz them again every 45 minutes to 1 hour after that.
The total cook time on these ribs is about 4.5 hours. When they’ve gotten almost done, I pull them off and apply a thin glaze of sauce. For these ribs I used Butcher’s BBQ Sweet Sauce.
For Butcher’s BBQ Sweet Sauce, visit: howtobbqright.com/bbqshop/
I put the sauced Kansas city ribs back on the smoker and allow the sauce to set for another 15 minutes. After this glaze time your Kansas City Ribs should be perfectly tender and ready to eat.
For more how-to recipes visit: howtobbqright.com/
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: howtobbqright.com/bbqshop/ - บันเทิง
I’m probably biased being from Kansas but Kansas City bbq is the best. You could spend weeks in KC going to a different bbq place every day and still not get enough. So good.
I’m from Florida so I don’t have dog in the fight but I prefer a dry rub Memphis style with a spicy vinegar sauce on the table . IMO ?
@@philipsmith6424 that’s also an outstanding way to enjoy bbq. Truth be told there’s no wrong way.
@@mknewlan67 imo Texas bbq is better
@@_MM03 that’s why bbq is phenomenal, everyone has a different opinion and nobody is really wrong. My daughter lives in Houston so I’ve had a lot of Texas bbq. It’s outstanding.
Out of all the BBQ videos out there, Malcolm seems to have it together! Really enjoy your recipes......Thank you.
Excellent videos. Like seeing all the different style of ribs and the detailed prep and execution of cooking. Very helpful.
Thank you Malcolm !
I appreciate you replying back to me. I am not much of a recipe guy, but I have watched a number of your vids and have been able to make some killer Q. I am working with a pellet smoker and its pretty cool to switch to your channel and get some accurate direction.
Cant wait to see you cook up some
"Killer Hogs" bbq sauce.
Great video Malcom. Always very informative.
I've been a fan of yours for years. I've gotten alot of your products too. I was an engineer in the automotive field, and I spent a lot of time at the Ford plant in K.C.. I became friends and customer at one of the oldest BBQ joints there. I managed to talk my way into the kitchen, and I spent several weeks there running the smokers and mixing rubs and sauces. I learned a lot. Love it. I make them all to this day.
Any recipes to share ?
Hey Malcom - I just started watching your videos towards the end of 2019, subscribed to your channel, and I’ve been impressed with all your knowledge, techniques, and flavor profiles! Ribs & Brisket are 2 of my favs, so I’ve been impressed with those videos, but also the fact you cook many other meats, on all your cool coolers, it’s a lot fun watching you work...Keep up the great content, and I can’t wait for your next video.You Rock Malcom!!!
One of the best videos I've watched. Not a lot of extra steps. Just a good straight forward cook.
found you guys a few years back and you never dissapoint...the rub is one of the best on the market and your videos are rediculously helpful... im from New Jersey and bbq is aweful on the east coast so i do alot of traveling for Q, with your channel i can produce decent Q myself to hold me over when i get those cravings... thanks for the time and effort you put in ....
Chris Irizarry appreciate it
Hi Malcolm, thanks for the videos. I love BBQ, all types, and that extends to all those into BBQ as well.
Huge fan of all your videos, you do such kickass job!
Always look forward to the next upload, I'm a BBQ fanatic from Seattle.. Keep it up bro!
If i have questions in my head about something BBq or Smoked i come to You and you channel. Thank you for doing what you do so well!
Dan
Best videos out there!!! Your videos have been the bible for me learning how to smoke. Thanks a ton Malcolm
Really appreciate all the work you do to share your knowledge with us. 👍
great recipe Malcolm, thanks for sharing..
see you at Memphis in May
Enjoy your videos Malcom; lots of great tips
Very well done, comprehensive and efficiently-edited video. All the detail you want, not too long to watch. Keep doing what you're doing.
I'm lovin this rib series. This is awesome Malcom.
Smokes A Rollin Appreciate it. Thanks for checking it out.
I love your cooking technique for ribs.
I love ribs!
Thank you for sharing.
Hey brother ur recipes and videos are insane thank you 👌👌👌👌
Excellent video Malcom. Ribs look awesome.
I LOVE your channel!! ❤️ I'm just a beginner, smoking on my Weber Kettle grill, but my results are delish bc I follow your simple instruction! I'm pretty proud of myself! 3 mths ago, I never knew how to smoke anything at all, and now I can turn out the most awesome ribs, pork butt, and whole ribeye! I've never had so much fun, I just love it! Thank you so much for your wonderful tutorials! (Tomorrow I'm making more St. Louis ribs, minion method charcoal) 😄👏👏👍
Sandra D Thanks, really appreciate it. BBQ is a lot of fun. Once you get going, it's addicting.
HowToBBQRight exactly this Malcom! My buddy and I refer to you as “BBQ Jesus” and we just buy random pieces of meat and watch your videos. Doing ribs tomorrow, so here we are!
Thanks again for your channel!
Those are some great lookin ribs man!
Thank you for putting this video together in a way that I could easily follow. As a Brit and someone completely new to smoking this gave me some great hints and tips. Just wish my first smoke went a bit better. I found my ribs needed longer. Mrs H 💕
I get very hungry watching your vids.Keep up the good work.My bbq has vastly improved watching your vids.
Thanks for the video...I am planning on smoking some ribs for the Super Bowl tomorrow using this video...THANK YOU
You've come a long way Buddy! God Bless!!!
those looked awesome dude! great job on that! gonna grill some spares tomorrow.
Love your videos my wife bought me a char broil gas smoker for Father’s Day so I’m still learning have made some good food thanks too you my friend!!!
You are a BBQ God! I really enjoy watching your videos!!!
Nice rib cook. Thanks for the tips. Looked delish
Great stuff Malcolm.
this looks soooo good
I could hook into them ribs right now. All the best from Australia.I love your work mate.
thank you Malcolm I'm learning myself. I have 5 Weber's. lol I love how you explain. 2 👍👍
You guys are great! Helped me out tremendously! New Subscriber
just brake in my oklahoma joe last week, (sasoning) tried today for the first time , with awesome results, used kansas city master piece bbq original as glaze, Malcom, your video ROCKS, thank you for your info.
'BBQ is supposed to be messy'. Sure is! Love this guy! Great channel.
I moved to KC about 5 years ago, and like KC BBQ in general, but mainly the burnt ends. I have't found what I'd call a great rib here. I definitely prefer loin ribs either dry or with your wrap and glaze method. You've convinced me to give this a try though. Thanks Malcom
Always good Malcom. I know this is an old one but still factual and big help.
Really enjoy your videos. Very informative. Keep them coming!!
I follow your video for my ribs today,basically. I used my water smoker so I didn't spritz any. Other than that the texture of the ribs were perfect. I just have to work on my amount of seasoning to use but again pretty darn good. Thanks for all the videos. You make us amateurs look like pros. My next venture is buying a whole packer to follow your burnt ends video. I've never separated a flat and point before but what the heck. Anyways thanks again.
Glenn McDonald
Nederland Southeast Texas
just ordered the smoking guns seasoning. Looking forward to trying them out.
HowToBBQRight Malcom Reed those ribs look AWESOME!!!! I could hurt myself eating ribs as good as those. thansk for sharing!!
Video was very helpful. Great job!
"Kansas City-style ribs" take a drink! Awesome vid!
You're my "go to guy" Malcolm. Everything that I have made of yours is delicious!
indeed 🤫
You are my inspiration for grilling
Much love from Kansas City! anyone on vacation here, take a trip to excelsior springs and eat at Wabash BBQ!
Great video. I don't always like to wrap my ribs and this recipe helps me in not wrapping. Doug Weaver
Malcom wonderful videos. They are truly very helpful. Being from Venezuela, I am enjoying seeing some of the rib recipes that I have tried throughout the years in the USA. We get hungry every time we watch them.
Also, I would love to learn the Texas Style Beef Rib (dry, I believe). Do you happen to have a video/recipe/recommendation for that style? Thank you and best regards from Caracas
Those look very good. Man, I wanna smoke something right now!
Im from kansas city and you were spot on with the seasoning and rest time and apple juice. Gates has the best rub. 3hrs out then 2hrs wrapped with sweet babby rays sauce and butter. Tender and juicy. Best ribs on the planet
Great videos. Thanks very much. Subscribed.
Hi Malcom, great video!! I'm new to the BBQ world and using a WSM. I have learned a lot from watching your videos. Thanks again! Best....Doug
Aviator1047 predicate it - that's what I do it.
Nice ribs, Malcom. Thanks for sharing! - John
Worked perfectly for the 4th. Thank you
Malcom watching you I have become one hell of a cook. and you ain't bad either.
I'm a Pitmaster in kc. I came in 1st place in ribs . great video plus I went to Myron mixon cooking school
Malcoom, I cooked 4 slabs on my BGE XL today using your method using the same rubs ans sauce. They were the best ribs I have ever smoked.
Much love from KC. Kc Joes #1 place in the world. You’ll never have anything else after that!
You must’ve never had franklins BBQ in Austin Texas. Best BBQ in the US
@@takeflight4666 Different story all together. Two different worlds, but both fantastic.
@@takeflight4666 nah
I wanted to update- I tried both recipes and they turned out fantastic. The memphis were definitely my favorite. Thanks again!
really beautiful.. I BBQ ribs my husband is teaching me . Have a great day
fantastic videos!!! you get my sub!!!!
I really enjoy watching your BBQ videos. Very good instructions and techniques.
I have seen may of your videos and I do not believe I have seen one on making home made BBQ sauce. Do you have a video out there and if so where do you go to find it?
Daniel Herrera I don't have a video on making a homemade sauce. I do have a simple recipe that will be a great base for a sauce - then you can add the additional flavors and spices you like to make it your own. You can get this sauce recipe here: howtobbqright.com/blog/?p=2095
Love the videos! If you were to do these on your Yoder would you still run it at 250* and not foil them? Ive used your recipes on my Green Mountain and they are phenomenal!
Smokin guns has the best burnt ends I've had. So good
Im making these today!!
Right at 8:04..Kansas Ti&y style...eeer.. City style.. 🤣🤣🤣🤣Made my day!
Huge fan of your channel, also from kc so I'm a huge BBQ fan. Could you do a video showing how to smoke on a weber kettle grill? I've seen many different ones but I wanna see your take on it
Jake Berry That is on my list. I will have a video on that in the next week or two. Appreciate the suggestions
I love these videos. Especially the part about getting it all over your face means they are good ribs. Yes sir!!
Great lookin crust
Thanks heaps. 🖤
Another great video! Any chance of a good sauce video in the future?
I'm really glad you have a TH-cam channel, just don't understand why Malcom Reed doesn't have his own cable TV show by now.
Hey Malcolm where did u get that smoker i want one thanks love your videos
hey Malcolm what do you do with the flap off the spare ribs do you cook it or toss it thank you for the great videos
God bless you Malcolm
Thank you for sharing Malcom. We are having a cookout this weekend. I'm going to try your recipe. Stay tuned.
Malcom would like to know if leaving the rub on the ribs overnight in the fridge would not be recommended?
Thanks for some great videos.
looks fantastic as always, what kinda ribs were these again?
Thanks!
In case you had a doubt what kind of ribs these were, they were Kansas City Style ribs
And here I thought they were Delaware ribs.
Wait, what style ribs are these again? Love your videos, great job.
Nice 😋
We use mustard as a bind here in KC.. we also have both dry and wet ribs... at home we always have dry ribs. And trust me apple juice is all you need!
hi so they look delicious, but i have question regarding the seasoning, what is in the 2 little pots/bottles you rub it in with ? Dont think they sell those in my country so have to kind of know the ingredients and put them together myself if i want to try it out.
i like this guy
Really Nice Ribs Sir! Hardcore Ribs if you ask me!
Do you have a video where you demonstrate how to remove the membrane? Thank you!
You’re my favorite
Ayee my home townnn
Hey Malcom, would the result on these ribs on my pellet smoker come close on the finish compared to the Ole Hickory?
Say, "Kansas City Style Ribs", one more time!
MrJayrahktv Hahaha I double dare you mother.... nice was thinking the same thing
MrJayrahktv 😅
Kansas City Style Ribs. Lmao!!!!!!
MrJayrahktv he was cooking two different types of ribs and making two videos that day and probably had a hard time remembering which one's he was talking about in each video
One thing I can't stand about your videos.... I can't eat the food after :(
Hey Malcolm. I just subbed. I notice you did another set of ribs in foil with Parkay to get them soft. Nit for these though. Is that what’s different about KC Ribs?
KC ribs are the stereotypical "ribs"; rubbed, smoked, and heavily sauced. You could do them with butter/margarine for more fat and a more luxurious mouth feel, but it doesn't change the style.
Can you please do a cook on a Backwoods Smoker?
Theres one restaurant here in kck thats called famous daves and they have sum good asss ribs!
do you smoke for the entire time or just use smoke for a couple hrs then just heat?
A great sauce to use is KC Masterpiece original. Mix it with about 1/8th to 1/4 honey.