Kansas City Barbecued Ribs

Photo Courtesy of Aspen Photography
4 pounds baby back ribs peeled
Seasoning mix
1/2 cup granulated sugar
1/4 cup paprika
2 tablespoons kosher salt
2 tablespoons celery salt
1 1/2 tablespoons onion powder
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
1 tablespoon black pepper
1 teaspoon dry mustard
1/4 cayenne
1/2 cup light brown sugar
1/2 teaspoon chili powder
1/2 teaspoon dry mustard
1/2 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon mace
1/8 teaspoon black pepper
1/2 cup cider vinegar
1/3 cup molasses
1 teaspoon liquid smoke
2 cups ketchup
1/4 cup water
wood chips for smoking (as needed)

  1. Remove the thin, transparent skin form the back side of the rib racks. This is easily done by scraping the corner of the bone on the small side of the rack on the backside. Lift the skin and pull. The skin should separate form the rack in 1 piece.
  2. Combine all ingredients for the seasoning mix.
  3. rub the ribs liberally with seasoning mix.
  4. Cover and refrigerate for at least 24 hours or until needed.
  5. Prepare the sauce by placing all the ingredients in a small saucepot. Bring to boil, stirring constantly, turn the heat down to a simmer and simmer for 1 hour.
  6. Prepare a smoker with soaked wood chips.
  7. coat the ribs liberally with the barbecue sauce.
  8. Place the rib racks in the smoker. Smoke for 2 hours at 250 F, basting every hour with the extra barbecue sauce.
  9. Reheat the remaining sauce when serving.

*I was absent this day, no critique