Bulls Eye Kansas City Style Bbq Ribs Food

KANSAS CITY STYLE PORK RIBS

Steps:

• Remove the thin white membrane off of the bone-side of the ribs. Mix together the brown sugar, dry mustard, cayenne, paprika, garlic powder, onion powder, salt and pepper in a small bowl. Massage the rub into the ribs and let sit for 1 hour or up to overnight.
• If cooking on the grill, place the ribs meat-side down next to medium-hot coals that are about 225 degrees F. The indirect heat will cook them slower, making them tender. Allow to cook for 1 hour. Turn ribs every half hour and baste with the Kansas City Barbeque Sauce. Cook until the ribs are tender, about 3 to 4 hours.
• If cooking indoors, place in a roasting pan with a rack. Slather the ribs with the Kansas City Barbeque Sauce and tent a piece of aluminum foil over them. In a preheated 350 degrees F. oven, place the ribs, basting with the sauce every 30 minutes and removing the foil for the last 30 minutes and cooking until fork tender, about 2 1/2 to 3 hours.
• In a small sauce pot on medium-high heat, heat the oil and add the onion, cooking until translucent.
• Add the remaining ingredients in a large bowl and mix together. Add to sauce pan and let simmer for 30 to 45 minutes. Use to baste the pork spare ribs.
• 3 cups

BULL'S-EYE KANSAS CITY STYLE 6-PACK RIBS

Steps:

• Pour beer over ribs in shallow dish. Refrigerate 1 hour to marinate.
• Heat charcoal grill to medium heat. Arrange coals evenly on each side of charcoal grate. Remove ribs from marinade; discard marinade. Wrap each rack of ribs in foil; place on center of grate. Grill 2 hours.
• Remove ribs from foil; discard foil. Place ribs, meat-sides down, on grill grate; brush with 1/4 cup barbecue sauce. Grill 10 min., turning after 5 min. and brushing with remaining sauce.

BULL'S-EYE KANSAS CITY STYLE BEE-STING RIBS

Steps:

• Place each rack of ribs on separate large sheet of foil. Mix honey and chili powder; pour over ribs. Wrap ribs in foil. Refrigerate 1 hour.
• Heat charcoal grill to medium heat. Arrange coals evenly on each side of charcoal grate. Place wrapped ribs on center of grate; cover with lid. Grill ribs 2 hours.
• Remove ribs from foil; discard foil. Place ribs, meat-sides down, on grill; brush with 1/4 cup barbecue sauce. Grill 10 min., turning after 5 min. and brushing with remaining barbecue sauce.

RIBS WITH KANSAS CITY BARBECUE SAUCE

Steps:

• Make the sauce: Combine the garlic, chili powder, cayenne, allspice, 1/2 teaspoon salt and 1 teaspoon black pepper in a bowl. Whisk the ketchup, 1 cup water, the vinegar, mustard, molasses, brown sugar and Worcestershire sauce in a separate bowl. Heat the vegetable oil in a medium saucepan over medium-high heat. Add the garlic mixture and cook, stirring, until the oil turns brick red, about 1 minute. Add the ketchup mixture and bring to a gentle simmer; cook, whisking occasionally, 30 minutes.
• Make the ribs: Soak 1 heaping cup hickory, mesquite or apple-wood chips in water, at least 30 minutes. Prepare a grill for indirect cooking over medium-low heat (about 250 degrees F): On a charcoal grill, bank the coals to one side; on a gas grill, turn on only one side of the burners. Cover the grate on the cooler side of the grill with aluminum foil. Close the grill lid. Position the ribs on a cutting board, meat-side down. Slip a small knife between the bone and membrane, then gently pull off the membrane. Sprinkle the racks with 1 teaspoon each salt and black pepper on both sides. Drain the wood chips. For a charcoal grill, scatter the chips directly over the hot coals; for a gas grill, put the chips in a smoker box and position over direct heat. Put the ribs meat-side up on the foil on the cooler side of the grill. Close the grill lid; bring the temperature back up and cook the ribs, undisturbed, 3 hours. (For a charcoal grill, adjust the vents, or add more hot, ashed-over coals as needed to maintain consistent heat.) Remove the ribs and close the lid. Wrap each rack tightly in foil, then return to the cooler side of the grill, meat-side down; close the lid and grill 2 more hours. Remove the ribs and carefully unwrap. Return to the cooler side of the grill, meat-side up; cook, basting generously with the sauce halfway through, until the meat is tender, about 1 more hour. Remove the racks and let rest a few minutes before slicing. Serve with the remaining sauce. Photograph by Con Poulos

KANSAS CITY-STYLE BARBECUE RIBS RECIPE

Steps:

• Mix together the brown sugar, paprika, white sugar, celery salt, kosher salt, granulated onion, granulated garlic, chili powder, white pepper, and black pepper in a small bowl to make the rub.
• Remove the membrane from the back of the rack, and trim the ribs of excess fat. Rub each rack liberally with the rub. Wrap ribs in foil or place in a large container and store in the refrigerator over night (optional).
• Remove the ribs from the fridge while preparing the smoker or grill . Fire up smoker or grill to 225°F, adding chunks of smoking wood chunks when at temperature. When the wood is ignited and producing smoke, place the ribs in the smoker or grill, meat side up, and smoke until the ribs have a slight bend when lifted from one end, about 4-5 hours for baby backs or 5-6 hours for spare ribs.
• In the last 1/2 hour of cooking, baste the top of each rack with barbecue sauce and continue smoking. Remove from the smoker, slice, and serve.

KANSAS CITY BARBECUE

Steps:

• Combine all ingredients in shaker and use as "rub" on the following meats.
• Peel membrane off the back of each slab. Then rinse the slab off to get rid of bone dust. Dry with cotton towel. Take shaker of "rub" and lightly coat both sides of meat.
• Preparing smoker: Put charcoal in chimney with paper underneath and light. (Do not use charcoal lighter-it will taint the flavor of the meat.) Let coals get hot, about 30 minutes. Transfer coals into smoker, and add 1 hickory log per hour on top of charcoal if smoker is big. (Adjust if using small smoker.) Wait until temperature of smoker reaches 220 degrees. Leave damper open so you don't trap stale smoke in chamber. Over course of cooking, maintain heat with additional coal and wood, as needed. After placing ribs inside smoker, spritz with apple juice once an hour. After about 3 hours, when meat is nice dark color, spritz one last time and wrap in foil. Let ribs cook in foil for another 2 hours, giving you a total cook time of 5 hours. You can feel when the ribs are tender rather than rubbery (they bend rather than bounce back). Unwrap them (carefully), lift them out of juice and place on cutting board, brush on room temperature BBQ Sauce. Slice into individual ribs and serve.

KANSAS CITY BBQ RIBS

Steps:

• Heat oven to 350ºF.
• Combine sugar and seasonings; rub over ribs. Place on foil-covered rimmed baking sheet sprayed with cooking spray. Bake 1 hour.
• Heat grill to medium-high heat. Transfer ribs to grill.
• Grill 8 to 10 min. or until heated through, turning and brushing frequently with barbecue sauce.

KANSAS CITY-STYLE RIBS

Steps:

• In a small bowl, mix brown sugar and seasonings; sprinkle over ribs. Refrigerate, covered, at least 1 hour., For sauce, in a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender, 5-6 minutes. Stir in remaining ingredients; bring to a boil, stirring occasionally. Remove from heat., Wrap ribs in a large piece of heavy-duty foil; seal edges of foil. Grill, covered, over indirect medium heat until ribs are tender, 1-1/4 to 1-3/4 hours., Carefully remove ribs from foil. Place ribs over direct medium heat; baste with some of the sauce. Grill, covered, until browned, 8-10 minutes, turning and basting occasionally with remaining sauce.

BULL'S EYE ORIGINAL BARBECUE SAUCE COPYCAT

Steps:

• Combine all ingredients in a 2-qt sauce pan. Mix well.
• Simmer over very low heat for 15-minutes, stirring occasionally.

BULL'S-EYE MEMPHIS STYLE RED-EYE BBQ RIBS

Steps:

• Place each rack of ribs on separate large sheet heavy-duty foil; rub with coffee grounds. Wrap ribs in foil. Refrigerate 1 hour.
• Heat charcoal grill to medium heat. Arrange coals evenly on each side of charcoal grate. Place wrapped ribs on center of grate; cover with lid. Grill 2 hours.
• Remove ribs from foil; discard foil. Place ribs, meat-sides down, on grill grate; brush with 1/4 cup sauce. Grill 10 min., turning after 5 min. and brushing with remaining barbecue sauce.

BULL'S-EYE KANSAS CITY-STYLE BBQ RIBS

Steps:

• Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350°F.
• Sprinkle ribs with paprika; wrap tightly in heavy-duty foil. Place ribs on grill grate; cover with lid. Grill 2 hours.
• Remove ribs from foil; discard foil. Place ribs, meat sides down, on grill; brush with 1/4 cup sauce. Grill 10 min., turning after 5 min. and brushing with remaining sauce.
• Meanwhile, sprinkle pineapple with cinnamon. Grill 6 min. or until lightly browned on both sides, turning after 3 min. Cut into wedges and serve with ribs.