Kansas City BBQ Pork Ribs

Barbeque champion Chris Hart created this dish for Cuisinart BBQ using the Clermont Pellet Grill & Smoker. We are charring these fresh spring vegetables and drizzling them with a fresh mint vinaigrette. Perfect bright colors and flavors fit for an Easter feast.

Yields

6-8 servings


Ingredients

2 racks                             Pork spareribs trimmed St Louis Style

¼ cup                               Onion salt or Cuisinart Roasted Garlic Chipotle Seasoning

½ cup                               Sweet BBQ dry rub or Cuisinart KC Sweet Seasoning

1 tablespoon                     Cayenne pepper or Cuisinart Nashville Hot Seasoning

1 1/2 cups                         Pitmaster Competition Style BBQ Sauce, warmed


Nutritional information

No nutrition information available

Instructions

  1. Pre-heat the Cuisinart Clermont Pellet Grill and Smoker to 225°F
  2. Trim down the spareribs to a St. Louis cut by removing the breastbone section below the bottom of the rib bone and any flap meat creating an even square rack of ribs.
  3. Peel the membrane off the back of the ribs using a paper towel.
  4. Season bone side of ribs well with the half of each dry rub and then flip and season the meat side with remaining dry rub.
  5. Place the ribs on the Clermont upper rack, meat side up, and smoke for 3 hours.
  6. Tear off 2 sheets of heavy-duty aluminum foil.
  7. Remove ribs from the pellet grill and position each rack meat side down onto a piece of foil.
  8. Wrap tightly, being careful not to break the foil, and return to the smoker. Continue cooking for 2 hours.
  9. Remove ribs, open foil, and brush the bone side with warm BBQ sauce, flip the ribs, brush the meat side with sauce and return to the pellet grill.
  10. Raise the temperature to 275°F and cook for 30 minutes to 1 hour. Until sauce glaze is set.
  11. Carefully remove and place ribs meat side down of a cutting board and slice.
  12. Place the ribs on a serving platter and drizzle with remaining BBQ sauce and sprinkle with remaining 2 tablespoons of the ground dry rub.