Barbequed Ribs Kansas City Style
Kansas City ribs are serious business when it comes to BBQ. True to tradition, barbeque in Kansas City is dry rub-spiced, smoked with hickory and coated with a KC style sauce. For Kansas City sauce means a thick, rich and tangy tomato based sauce with molasses and sometimes a hint of vinegar. The meat is seared, slow cooked and mop basted with sauce until the meat is tender and a nice crust has formed on the outside. Roll up your sleeves and get ready for sauce that you enjoy getting under your fingernails.
Why Everyone Loves Kansas City Style BBQ Ribs
Whether you’re a fan of St. Louis ribs or Kansas City style ribs, this article will explain why everyone loves these KC masterpieces. From sliced brisket to Arthur Bryant’s legendary barbeque sauce, ribs in Kansas City have it all. Plus, this article will tell you about Harp Barbecue’s sliced brisket.
St. Louis style ribs are fattier and more tender than baby backs
If you want to cook ribs the traditional way, you should opt for St. Louis style. These are generally fattier and more tender, and don’t need as much marinade or rub. Plus, baby back ribs are usually smaller, so you won’t have to deal with a large portion. Both styles are equally delicious, though, so it will depend on the style you choose.
For indoor barbecues, try the low-and-slow method. This method requires cooking meat at low temperature for a long period of time, allowing the fat to render out and the meat to become tender. This method works for all kinds of beef and pork ribs, although baby backs should be cooked at higher temperatures. You can also choose a flavored sauce to accompany your ribs.
Arthur Bryant’s barbeque sauce is KC Masterpiece
If you are in search of Kansas City’s best barbecue, look no further than Arthur Bryant’s barbeque restaurant. Known as the KC BBQ Nazi, Arthur Bryant’s is one of the most legendary places in the city. While his service was slow, his staff uninterested, and his ribs and burnt ends were amazing, the real star was his sauce. The Kansas City master of barbeque was actually a Texas man named Arthur Bryant, who trained under Henry Perry, the ‘founding father’ of KC barbecue. After his death, Arthur Bryant’s Barbeque Restaurant closed, but speculation continued about the restaurant’s future.
Though KC barbecue sauce is far from a KC classic, it is far from the same as the barbecue from the city’s historic neighborhood. That’s why a KC Masterpiece barbeque sauce is so different from Gates’ or Arthur Bryant’s. Rather, a KC style sauce is molasses-sweetened and thick, with an added kick of heat from hot red pepper flakes.
Harp Barbecue’s sliced brisket
Tyler Harp, the quarterback for the Kansas City Chiefs, is no stranger to Texas barbecue or smoked meat. The ‘Cue capital of the world is renowned for its Texas brisket. If you’re a barbecue fan, you can look forward to his carving this Saturday when Texas plays the Chiefs. In 2015, Harp, a Texophile, discovered barbecue after a pilgrimage to Texas. He bought a smoker, traveled to Texas, and quickly became obsessed with the brisket.
This barbecue joint’s Texas-style sliced brisket is the reason everyone loves BBQ Ribs Kansas City style. The barbecue joint also sells whole pork butt and party platters of assorted meats. Its owner Tyler Harp also hawks weekend specials at nearby Crane Brewing, a Sonoran-style brewery 20 minutes away. While you’re waiting for your BBQ, try a tasty beer. Try the Crane Brewing Company’s sour fruit-forward gose or the Farmhouse IPA. You’ll also enjoy the brewery’s coffee stout brewed with Missouri-roasted Oleo Coffee. Or try their Waldo Thai-PA brewed with galangal, lemongrass, and coconut.
Whether you’re craving a plate of succulent ribs or a hearty bowl of chili, the BBQ eatery at Woodyard Bar-B-Que will deliver. Outdoor seating and a rotating selection of draft beers add to the fun at this unique restaurant. Woodyard Bar-B-Que has something for everyone, from smoked meats to draft beers and surprising smokehouse meats.
The rustic, no-frills atmosphere at Woodyard Bar-B-Que makes for a casual setting in the heart of Kansas City. Owners Frank Schloegel II developed his own barbecue style while selling wood for a living. The meats are smoked over an outdoor brick smoker and are flavored with white oak and hickory. In addition to ribs, Woodyard is also known for its smoked chicken and burnt ends sandwiches. And don’t forget to try the cheesy Corn.
Fiorella’s Jack Stack Barbecue
When it comes to barbecue, Fiorella’s combines the taste of Kansas City’s traditional ribs with an upscale dining experience. The Crossroads location is reminiscent of the days when cow towns were populated by ranchers from the West who drove their cattle to the city’s railroad hub to be processed. The elegant fixtures and wait staff help make this Kansas City staple an experience that won’t soon be forgotten.
Legends of Kansas City BBQ is consistently voted the best in the nation. Its ribs are the epitome of Kansas City BBQ, a style that has become iconic across the country. While it might seem like a cliché, the fact that Fiorella’s has been the epicenter of Kansas City barbecue for over 50 years means that it is firmly embedded in the community.
Old Man Perry’s Restaurant
Kansas City’s first recorded barbequer was Henry Perry back in 1908. Perry become very well known for his succulent ribs and would serve them to customer who would come from miles away. Perry converted an old trolley barn into a restaurant and would serve is ribs on newspaper for 25 cents a slab. “Old Man Perry’s” restaurant was located at 19th & Highland and was later sold to George Gates and Charlie Bryant. It become known as Arthur Bryant’s and is still today regarded as one of America’s greatest rib joints. Today Kansas City boast over 90 rib restaurants.
As with any rib, first start by removing the membrane on the back of the rib. This can prove to be difficult with wet finger. Dry hands and a paper towel work well for this. The paper towel will allow you to get a better grip on the membrane. Evenly coat the ribs with the dry rub, wrap with plastic wrap and then foil. Refrigerate for at least 3-4 hours but overnight is best. 30 minutes before you are ready to cook the ribs, remove them from the refrigerator and allow to come to room temperature. Continually mop the ribs with sauce until finished cooking.
Kansas City Style Dry Rub
1 C sugar
½ C paprika
¼ C kosher salt
¼ C celery salt
3 tablespoons onion powder
3 tablespoons chili powder
2 tablespoons cumin
2 tablespoons black pepper
2 teaspoons dried mustard powder
1 tablespoon cayenne pepper
Classic Kansas City Style Sauce
1 teaspoon seasoned salt
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon mild curry powder
1 teaspoon paprika
½ teaspoon ground allspice
½ teaspoon ground cinnamon
½ teaspoon mace
½ teaspoon freshly cracked black pepper
½ teaspoon cayenne pepper
2 C ketchup
¾ C dark unsulphered molasses
½ C white wine vinegar