Kansas City Style BBQ Comes From Many Styles of Barbeque
Kansas City Style BBQ is unique in that it has evolved from a mixture of several styles from other areas of the county. But make no mistake about it. Kansas City has a very strong barbeque tradition that is all it's own.
Kansas City claims to be the BBQ capital of the world. They do have a point, as there supposedly are more barbeque restaurants per capita than in any other city in the world. And the biggest BBQ competition there is, The Annual American Royal Barbecue Contest, is held in Kansas City.
Kansas City Style BBQ is not about either all beef or all pork or all chicken, but is more about the techniques using these various meats. Let's go over a few of these bbq techniques and throw in a couple of recipes as well.
If there is one favorite Kansas City barbeque meat, it would have to be either pork spare ribs or beef brisket. But the bbq sauce is probably the most distinguishing feature. It is thick. It is so thick that in Kansas City they like to say it is thick enough to stay on the meat and not fall to the bottom of the pit.
Here's a Kansas City Style BBQ ribs recipe and a sauce recipe that will help you master a staple of KC barbeque:
BBQ Pork Spareribs:
- 3 tablespoons Kosher salt
- 2 tablespoons Hungarian paprika
- 1-1/2 tablespoons ground cumin
- 1 tablespoon ground Mediterranean oregano
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon allspice
- 1/2 teaspoon ground cinnamon
- 3 to 4 slabs pork spareribs, about 2 pounds each
- 1/2 cup chopped celery
- 3 tablespoons chopped onion
- 2 tablespoons butter
- 1 cup ketchup
- 1/4 cup lemon juice
- 2 tablespoons sugar
- 2 tablespoons vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dry mustard
- Dash pepper
In a small bowl combine salt, paprika, cumin, oregano, onion powder, garlic powder, pepper, allspice, and cinnamon. Rub seasoning mix onto ribs, pressing into surface. Place ribs in jumbo resealable plastic bag. Close bag and marinate in refrigerator 2 hours.
Place ribs in center of cooking grate using the lowest heat setting. Grill 1 to 1-1/2 hours or until tender.
Meanwhile, make the sauce: In a skillet cook celery and onion in butter until tender. Add remaining ingredients. Bring to a boil; reduce heat. Cover and simmer 15 minutes.
Brush ribs with Barbecue Sauce during last 20 minutes of grilling time. Cut into 2- or 3-rib portions. Serve with remaining heated sauce, if desired. Makes 8 to 10 servings.
Thank you to www.weber.com for these Kansas City Style BBQ recipes.
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