Smoke · Pork
Kansas City Sticky Ribs
St. Louis-cut spare ribs smoked low, wrapped with butter and honey, then lacquered with sauce until they shine.
- Prep
- 15 min
- Cook
- 5–6 hrs
- Serves
- 4
- Level
- Medium
Method
- Remove the membrane from the back of each rack. Rub with mustard and season both sides with Kansas City's Best.
- Smoke at 250°F for 3 hours, until the bark is set and doesn't smear.
- Lay each rack on foil meat-side down over pats of butter and a drizzle of honey. Wrap tight and cook 1½–2 hours more.
- Unwrap, brush with sauce and cook another 30 minutes until tacky.
- Rest 10 minutes, then slice between the bones.
Pitmaster tipDo the bend test: lift the rack from one end with tongs. When it bends and the bark cracks, they're done.
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