Gates Sons Kc Bbq Ribs Food

GATES & SONS KC BARBECUE BEANS

Steps:

• In a cast-iron pot, combine all ingredients.
• Cook on the grill, stirring occasionally, until hardened "crust" forms on top of beans, about 20 minutes.

GATES & SON'S KC BBQ RUB

Steps:

• In a medium bowl, mix together all ingredients.
• Store in a tightly sealed jar.

GATES & SONS KC BBQ RIBS

Steps:

• The rib seasoning is a dry rub that should be applied 15 minutes before grilling.
• Mix the pickle juice with the water.
• During grilling, keep the ribs moist with this mixture.
• The barbecue sauce, warmed up in a saucepan, is an ideal accompaniment to the finished ribs.

OLLIE GATES'S BARBECUE SAUCE

Steps:

• In a small bowl, mix together sugar, salt, celery seed, cumin, red pepper, and garlic and chili powders. Set aside.
• In a large bowl, combine remaining ingredients. Add dry ingredients, and mix well. Serve warm or at room temperature.

EASY COMPETITION QUALITY BABYBACK RIBS

Steps:

• Remove membrane from ribs. Wipe ribs with papertowels to remove excess moisture (helps butter to stick). rub butter onto both sides of ribs. Rub until butter doesnt slide off easily. Sprinkle (dont rub) the sweet & smoky spice onto both sides of ribs until completely and generously covered.
• Take 2 pieces of foil approximately 6in longer than the ribs and fold/crease the long edges together. Place the foil in a roasting pan or baking sheet that is large enough for the ribs to lay flat and not be pushed up on the sides. Place ribs meat side up in foil and pull up edges leaving a small opening at the top. Pour water into foil around the ribs but not on the ribs and then seal top of foil so as to leave room between the ribs and the top of the foil.(This will allow the water steam to circulate throughout the ribs making them moist and juicy.).
• Bake at 300 degrees for 3 hours Open top of foil and brush BBQ sauce onto ribs and cook 20 more minutes with foil open. Remove from oven and top with extra BBQ sauce to taste.

GATES & SON'S KC BBQ SAUCE

Steps:

• In a small bowl, mix together sugar, salt, celery seed, cumin, red pepper, garlic powder, and chili powder.
• Set aside.
• In a large bowl, combine remaining ingredients.
• Add dry ingredients, and mix well.
• Serve warm or at room temperature.
• Sauce can be stored in an airtight container in the refrigerator for 2 to 3 weeks or in freezer for up to 6 months.