2 (2 1⁄2-pound) Baby Back Rib
1 ½ cup Brown Sugar
1 tsp Cayenne Pepper
14 oz can crushed tomatoes
2 tbsp Garlic Powder
1 1/16 cup ground yellow mustard
1 cup Ketchup
½ cup Molasses
2 tbsp Onion Powder
1 tsp, coarse Pepper
1 tsp Salt
2 tbsp Smoked Paprika
2 tbsp Sweet Rib Rub
These classic, smoked Kansas City Pork Ribs are fall-off-the-bone tender with a thick layer of sticky sweet BBQ sauce.
From the town that made ribs famous, these Kansas City-style ribs start with a sweet and spicy rub and are smoked low and slow on the pellet grill. Baste them during the last few hours of smoking to create a sticky, caramelized layer that will be devoured by everyone.
At 225°F it should take 4 to 6 hours, depending on the size and what type of pork ribs you are using.
Note: It is recommended to use Wisconsin Hickory Hardwood Pellets with this recipe.
Try dry brining the ribs overnight for even more tender and juicy meat.