Kansas City Smoked Pork Ribs

Ingredients

Ribs

• 4 racks baby back ribs
• 3/4 cup firmly packed dark brown sugar
• 1/4 cup mild New Mexico red chile powder
• 1/4 cup mild paprika
• 2 1/2 tablespoons kosher salt
• 2 1/2 tablespoons freshly-ground black pepper
• 1 tablespoon granulated onion
• 1/2 tablespoon granulated garlic
• 1/2 teaspoon cayenne pepper

Kansas City Barbecue Sauce

• 1 cup cola
• 1 cup tomato sauce
• 1/2 cup firmly packed dark brown sugar
• 1/2 cup dark molasses
• 1/2 cup white vinegar
• 1 (6 ounce) can tomato paste
• 1/4 cup sweet butter
• 1/4 cup Worcestershire sauce
• 2 tablespoons balsamic vinegar
• 2 tablespoons maple syrup
• 1 tablespoon dry mustard
• 1 tablespoon mild New Mexico red chile powder
• 1/2 tablespoons kosher salt
• 1/2 tablespoon freshly-ground black pepper
• 1 tablespoon wasabi powder
• 1 tablespoon summer savory
• 1 tablespoon marjoram
• 1 tablespoon granulated garlic
• 1 tablespoon onion powder
• 2 dashes Tabasco Habanero Sauce

Instructions

1. Remove membrane from back of ribs.
2. Combine sugar, Chile powder, paprika, salt, pepper, onion, garlic and cayenne together and rub about 2/3 of the mixture well into the ribs. Wrap in plastic and refrigerate overnight.
3. The next day, rub remaining mixture well into the ribs.
4. Slow-smoke for about 3 hours, until rub is fully caramelized onto outside of ribs.
5. Brush the ribs with Kansas City Barbecue Sauce and continue to smoke for at least 1 more hour.
6. Kansas City Barbecue Sauce: Mix all ingredients together and simmer over low heat until thick enough to coat the back of a metal spoon.

Yield: 4 racks of ribs