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Kansas City Long Ends

Monday, 26 May 2008

Description

Long ends are the lean, thin bones of spareribs, while short ends are the shorter, fatter, meatier hind sections. The combination of the rub and finishing sauce is traditional in Kansas City-style barbecue. The sauce is sometimes slathered over the ribs during the last half hour of smoking and is always served on the side. Why not serve these ribs with french fried, corn on the cob, spicy baked beans, and hot peach cobbler for dessert?

Ingredients

At a glance
Cuisine
American
Ingredient
Pork
Cooking Method
Smoke
Heat Level
3
Chile
Cayenne
Meal/Course
Dinner
Main Course
Serves
4 to 6
  • Kansas City Dry Rub

  • 6 to 8 pounds pork spare ribs, long ends only

  • Kansas City-Style Barbecue Sauce

Methods/steps

Place the rub in a shaker. Sprinkle evenly over the ribs and let them marinate for 2 hours at room temperature or overnight in the refrigerator.

Prepare a fire and place the ribs on racks in the smoker. Smoke with approximately 200 degree F. for 4 hours. If desired, baste with the sauce during the last ½ hour of smoking. Serve with the sauce on the side.

 

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