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A platter of glistening Kansas City ribs with a thick BBQ sauce

Classic Kansas City Ribs with Sweet & Smoky Rub

These classic Kansas City ribs are slow-smoked to perfection, featuring a sweet and smoky dry rub, a mustard binder, and a finishing glaze of traditional Kansas City BBQ sauce. Tender and falling off the bone, they're perfect for any barbecue enthusiast.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings 6 people
Calories 450 kcal

Equipment

  • Smoker
  • Meat Thermometer
  • Foil

Ingredients
  

Ribs

  • 2 racks St. Louis-style pork spare ribs about 2.5-3 lbs each

Binder & Spritz

  • 1/4 cup yellow mustard as binder
  • Apple cider vinegar for spritzing

Sweet & Smoky Rub

  • 1/2 cup brown sugar, packed
  • 1/4 cup paprika Hungarian sweet paprika
  • 2 tablespoons coarse salt
  • 2 tablespoons black pepper, freshly ground
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper adjust for heat
  • 1 teaspoon dry mustard powder

For Wrapping & Glazing

  • 1 cup Kansas City-style BBQ sauce
  • 1/4 cup apple juice or beer for wrapping

Smoking Wood

  • Wood chips or chunks hickory, apple, or cherry

Instructions
 

Preparation

  • Remove the thin membrane from the bony side of each rib rack and trim any excess fat.
  • Lightly coat both sides of the ribs with yellow mustard as a binder.

Apply Rub & Rest

  • Combine brown sugar, paprika, salt, pepper, garlic powder, onion powder, cayenne pepper, and dry mustard powder in a bowl.
  • Generously apply the rub to both sides of the ribs, pressing it into the meat.
  • Cover the ribs and refrigerate for at least 2 hours, or preferably overnight.

Smoking Process

  • Preheat your smoker to 250-275°F (120-135°C) and add your chosen wood chips for consistent smoke.
  • Place ribs bone-side down on the smoker grates and smoke for 2.5-3 hours, spritzing with apple cider vinegar every 45-60 minutes.
  • Remove ribs from smoker and wrap each rack snugly in heavy-duty foil with 1/4 cup of apple juice or beer.
  • Return wrapped ribs to the smoker and cook for another 1.5-2 hours until tender (195-203°F internal temperature).

Finishing Touches

  • Carefully unwrap the ribs, reserving any juices, and apply a generous layer of Kansas City-style BBQ sauce.
  • Return sauced ribs to the smoker for 30-45 minutes until the sauce caramelizes and becomes sticky, monitoring closely to prevent burning.
  • Remove from smoker and let rest for 10-15 minutes before slicing and serving.

Notes

For best results, use a high-quality smoker and good wood chips like hickory, apple, or cherry for authentic smoky flavor. The "bend test" for tenderness means the ribs should bend significantly without breaking when lifted with tongs. Adjust cayenne pepper to your preferred spice level.