Now serving 341 recipes

Half the case is free. Members get the whole counter.

Meatthe Recipe 0 Cart
Kansas City Spareribs on the Offset Smoker

Counter 05 · Low & Slow BBQ

Kansas City Spareribs on the Offset Smoker

Two full racks of spareribs smoked over hickory, then brushed with a thick molasses and tomato sauce until the glaze sets into a sticky, shiny coat.

4.7 842 cooks rated this
Prep
30 min
Cook
5 hr 30 min
Serves
6
Level
Medium
Free recipe Jump to method

Kansas City pitmasters built their reputation on sweet, thick, tomato-heavy sauce, and spareribs are the cut that stands up to it best. The fat running through the rib cage renders slowly at 250 F, basting the meat from inside while hickory smoke builds color. Sauce goes on only in the final 45 minutes; any earlier and the sugar scorches before the ribs are tender. Keep your fire small and hot rather than large and smoldering, since thin blue smoke tastes sweet while thick white smoke turns bitter. The bend test beats any clock.

Method

  1. Pat the racks dry, peel the silver membrane from the bone side with a paper towel, and trim the loose flap so each rack is an even rectangle. Smear a thin coat of mustard over both sides.

  2. Mix the brown sugar, paprika, salt, pepper, garlic powder and chili powder, then shake it evenly over the ribs, holding back 2 tbsp for the sauce. Let the racks sit at room temperature for 30 minutes while the rub turns tacky.

  3. Light the offset smoker and settle the cook chamber at 250 F, feeding one hickory split roughly every 45 minutes to keep the smoke thin and blue.

  4. Lay the ribs bone side down with the thicker end toward the firebox. Smoke for 3 hours without opening the lid, until the bark is deep mahogany and the rub no longer smears when touched.

  5. Meanwhile simmer the ketchup, molasses, vinegar, worcestershire and reserved rub in a small saucepan over low heat for 15 minutes, stirring, until it coats a spoon.

  6. Keep smoking until the meat has pulled back 1/4 inch from the bone tips and a rack lifted from one end bends and cracks on the surface, about 1 1/2 hours more.

  7. Brush the sauce over the meat side in two thin layers 20 minutes apart, letting each set at 250 F. Rest 10 minutes, then slice between the bones.

Hands turning pieces of meat on a grill through drifting smoke
Turning meat slowly through a haze of smoke
Charcoal chimney starter with flames rising over the coals
Charcoal chimney roaring before the cook starts

05 Hanging next to it

All Low & Slow BBQ →

+ Featured from other counters