Kansas City-style spareribs from Weber's Big Book of Grilling by Jamie Purviance and Sandra McRae and Sandra McCrae

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ishie1013 on July 12, 2024

    So as this is a low and slow smoker recipe, there were some adaptations, but I made these for the 4th. The base rub is quite good and I rubbed the ribs and left them in the fridge for 12 hours. While I've used their BBQ sauce before, I was lazy, and used storebought. For smoking, here is where I deviated. I have a Traeger and used the 3-2-1 method, so smoke uncovered for three hours, wrapped in foil for two hours, and then use the sauce (either the celery based called for by the recipe or storebought tomato based) to baste the ribs and cook unwrapped for the remaining hour. This combination of techniques with the Weber rub left me with falling off the bone meat butter ribs that were excellently flavored that my guests were scraping up.

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