KANSAS CITY BABY BACK RIBS
NEED
- 4 full rack slabs ( about 3 1/2 to 4 1/2 pounds )
- favorite BBQ Sauce ( optional )
- 2 cups Apple Cider
- KANSAS CITY HICKORY SPICE RUB
The night before cooking set the rib slabs down on heavy duty aluminum foil. Shake both sides of the rib slabs liberally with KANSAS CITY SPICE RUB. Rub in the spices thoroughly with both hands. Seal the ribs tightly in foil & refrigerate over night.
The next day, heat the oven to 250 degrees F. Open one end of aluminum foil of each of the pouches, & pour the Apple Cider evenly into each of the 4 pouches. Reseal the pouches tightly & place the ribs on sheet pans & cook in oven for 2 hours.
Remove ribs from oven & let ribs sit about 1/2 hour to cool down. Peel back each end of the pouches of aluminum foil slowly & carefully as the steam inside could still be hot. Cut each slab of ribs in half.
Place ribs on medium high heat on a grill. Cook on each side until there is a nice caramelization & char. Be careful not to burn them or they will dry out & taste like charcoal. Brush the BBQ Sauce on & cook only about a minute per side so the sugar in it does not burn. Cut the ribs & enjoy.
* This recipe is based on 4 racks of ribs. Adjust recipe quantities based on how many racks you desire. *
KANSAS CITY HICKORY BEER CAN CHICKEN
NEED
- 1 Can of Beer ( 12 oz. )
- 1 Beer Can Chicken Holder
- 1 Chicken, about 4 pounds
- 1 Tablespoon Vegetable or Olive Oil
- KANSAS CITY HICKORY SPICE RUB
Remove the giblets from the chicken body cavity. Wash the Chicken thoroughly under water. Drain, & then blot dry it with paper towels. Shake the KANSAS CITY SPICE inside the body cavity. Sprinkle the Oil on the outside of the Chicken, & rub it evenly over the skin. Shake the KANSAS CITY SPICE all over the outside of the Chicken & rub it in gently with both hands.
Pop open the Beer Can & drink, or pour 1/2 of it out. Sprinkle some of the Kansas City Spice in the Beer. The Beer may foam, but that is expected & normal.
Hold the Chicken so the body cavity is facing down. Lower the Chicken onto the Beer Can, & it’s holder.
Set the heat on the grill for indirect grilling, so the heat is only on one side. Set it to medium heat. Place the Chicken on the side away from the heat, & then cover the grill. Cook the chicken until it reaches a nice crispy, golden-brown. It is done when the Chicken reaches an internal temperature of 180 Degrees F. at the thickest point. It should take approximately 90 minutes.
Using tongs, carefully lift the chicken onto a baking sheet or platter. Let it rest 5 to 10 minutes. Carefully lift the chicken off the Beer Can, & it’s support. Be cautious not to spill the Beer because it is extremely hot & can burn you.
Carve the Chicken, serve, & enjoy.
