Kansas City Pork Ribs:

Ingredients:

• 1 recipe Kansas City Rub *see below
• 1 rack of St. Louis Style Pork Ribs
• 1 cup Sweet Baby Ray's *original* BBQ sauce

Bryce's Kansas City Rub:

• 1/4 cup brown sugar
• 3 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon chili powder
• 2 teaspoons pepper
• 2 teaspoons salt
• 3/4 - 1 teaspoon of cayenne pepper (depending on your taste!)

Instructions:

Apply rub to the ribs very liberally. Make sure it is well-coated with the rub because this is what will make them nice and sticky!

Prepare your BBQ for indirect cooking. For those of you unfamiliar with this method, essentially what you want to do is divide the charcoal in a way that heats the BBQ and cooks the meat, without the meat being placed directly above the charcoal. You can do this by either raking the hot briquettes to each side of the meat, or by stacking the charcoal to one side and placing the ribs over the other side (or "cold" side of the grill). This is very important in keeping the meat from overcooking and becoming dry and burnt. You want it to cook slowly with no heat directly below. I would recommend using more charcoal than you typically would as you will need to maintain heat for a full hour of cooking.

Once your BBQ is prepared for indirect cooking, place the slab of ribs, meaty side up, on the "cold" side of the grill. Cover. Allow it to cook for a full hour without lifting the lid.

If you have a temperature gauge try to keep it at around 325 - 350 degrees.

Once ribs have cooked for a full hour, they should be fully cooked. We like to take an extra step in making the ribs extra-yummy by throwing them on the hot part of the grill for a few minutes on each side. This gives it more of that BBQ crust.

Apply your BBQ sauce and place ribs back over the "cold" part of the grill, close lid and allow to sit for 3 more minutes.

Remove from the grill and cut into individual ribs.

Enjoy!