Everyone has “a way” to do Kansas City Style Ribs. This way is mine. The ribs get the Aces Wild treatment: a sweet, spicy rub, layers of smoky flavor, a buttery wrap, and a glossy BBQ finish that sticks to your fingers and your memory.
Peel the membrane off the back of each rack of ribs. Use a paper towel for grip.
Give the ribs a good slather of yellow mustard on both sides to help the seasoning stick.
Mix the ingredients for the Porky's Palace rib rub together in a small bowl. Coat the ribs generously. Let them rest for 30–60 minutes at room temperature or refrigerate overnight.
Prepare the grill for indirect, low & slow cooking, 250°–300°F. Remove the grates from the indirect side of the grill and place a foil drip pan on the flavorizer bars, then fill with 4 cups of water. Replace the cooking grates over the drip pan.
Use the snake method to prepare the grill for indirect, low & slow cooking at 225°–275°F. Add some fruitwood like apple or cherry for a sweet, mild smoke.
Set the pellet grill to 250°F. Preheat for 15 minutes and brush the grates clean.
Place the wood chips in a smoker box over the lit burners. Preheat the grill until smoke appears and brush the grates clean.
Place the ribs meat-side up on the indirect side of the grill. Keep a spray bottle of apple juice handy and give them a spritz every 45 minutes to keep them moist. Smoke for 3 hours, or until the meat darkens and starts to pull back from the bones.
Place the ribs meat-side up on the smoker. Keep a spray bottle of apple juice handy and give them a spritz every 45 minutes to keep them moist. Smoke for 3 hours, or until the meat darkens and starts to pull back from the bones.
Place the ribs meat-side up on the indirect side of the grill. Keep a spray bottle of apple juice handy and give them a spritz every 45 minutes to keep them moist. Smoke for 3 hours, or until the meat darkens and starts to pull back from the bones.
Now let's wrap these bad boys! Lay out two sheets of heavy-duty foil per rack. Add brown sugar, spray butter, and honey to the foil. Place ribs meat-side down on top of all that goodness and wrap tightly.
Now let's wrap these bad boys! Lay out two sheets of heavy-duty foil per rack. Add brown sugar, spray butter, and honey to the foil. Place ribs meat-side down on top of all that goodness and wrap tightly.
Return the wrapped ribs to the grill for about 2 hours, until they’re tender and the meat is pulling back from the bone.
Return the wrapped ribs to the grill for about 2 hours, until they’re tender and the meat is pulling back from the bone.
Unwrap and place the ribs back on the grill, meat-side up. Take a brush and cover the ribs with the sauce, and heck, add a little more sprinkle of Porky's Palace rub. Let them caramelize for another 30 minutes, until tacky and glossy.
Unwrap and place the ribs back on the grill, meat-side up. Take a brush and cover the ribs with the sauce, and heck, add a little more sprinkle of Porky's Palace rub. Let them caramelize for another 30 minutes, until tacky and glossy.
Let rest for 10 minutes, then slice between bones (have napkins ready!).
Let rest for 10 minutes, then slice between bones (have napkins ready!).
