Recipes & Guides

Kansas City Baby Back Ribs

Name: Kansas City Baby Back Ribs
Prep time: 10 min
Cook time: 5 h
Total time: 5 h 10 min
Yield: 6-10
Cuisine: American
Ingredients: Meat Mitch Competition WHOMP! Rub; Pitmaster Bold Competition Barbecue Sauce by Croix Valley Foods; 2 racks Baby Back Ribs; 1/2 cup Brown Sugar; 2 Tbsp Yellow Mustard

Recipes

Jun 27, 2023

feat. Meat Mitch Competition WHOMP! Rub & Pitmaster Bold Competition Barbecue Sauce by Croix Valley Foods

Kansas City Baby Back Ribs

Rated 5.0 stars by 1 users

Cuisine

American

Servings

6-10

Prep Time

10 minutes

Cook Time

5 hours

This recipe is inspired by the award winning BBQ that comes out of Kansas City, Missouri. These baby backs are cooked straight through with no wrap, and lathered in a sticky-sweet sauce that’s out of this world. This rib recipe unites the flavors of Meat Mitch Competition WHOMP! Rub and Pitmaster Bold Competition Barbecue Sauce by Croix Valley Foods.

Ingredients

Meat Mitch Competition WHOMP! Rub
Pitmaster Bold Competition Barbecue Sauce by Croix Valley Foods
2 racks Baby Back Ribs
1/2 cup Brown Sugar
2 Tbsp Yellow Mustard

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Directions

Preheat the smoker to 275 °F using hickory wood.
Prepare the ribs. Remove membrane on the bone side, and any loose pieces of fat.
Apply a small amount of yellow mustard to all sides.
Season with Meat Mitch Competition WHOMP! Rub.
Place the ribs on your smoker, bone side down, and smoke for 4.5 hours.
On the smoker or on the stove, add 1 cup of Pitmaster Bold Competition Barbecue Sauce by Croix Valley Foods to 1/2 cup brown sugar. Smoke for 30-45 minutes or cook on medium-low for 30 minutes. (We are creating a thicker and sweeter sauce to tack on the ribs.)
Add BBQ sauce to the top of the ribs using a mop or brush. Be sure to coat 2 times, where the sauce is thick but not running over. Continue to smoke an additional 30 minutes (until an internal temperature of 195 °F and bones can twist).
Rest for 20 minutes. Slice and enjoy!

Recipe Note

Pro Tips: Use a paper towel when removing the membrane/silverskin from the bones. Pair this protein with our Eastern NC Slaw, Loaded Baked Potato Salad, and Smoked Candied Bacon Beans. If using a grill for this recipe, useMesquite Smoke-In-A-Can by Steven Raichlen's Project Smoke to enhance the flavor!