2 Racks Baby Back Rib
2 cups Brown Sugar
24 oz Dijon Mustard
4 tbsp Pit Boss Sweet Rib Rub
Kansas City Style Championship Ribs properly prepared, and cooked, BBQ Ribs are always a favorite. Here is a simple recipe that from Pitmaster BBQ Bob Robinson that has won him a few competitions in the past. This Kansas City Style Champion Ribs recipe is simple enough for anyone to do at home on their Pit Boss Pellet Grill for the most important audience…Your family and friends!
There are 3 popular types of pork ribs. Baby Back (loin back ribs), Spareribs and St. Louis Style (trimmed spareribs). Baby Back Ribs are generally preferred because they require less trimming and prep vs Spare Ribs. Spareribs do require much more trimming to get to a St. Louis style cut and will need more cooking time than baby back ribs. Occasionally you can find St. Louis cuts at your local meat market or grocery store. A properly trimmed St. Louis rib can also yield great tasting results. For the purposes of this recipe, we will be using baby back ribs.
Peel silver skin membrane off back of either style rib. This skin prevents seasoning and smoke to fully penetrate the rib. It leaves a “plastic like” film. To remove, use a paper towel and grab this skin and pull. Sometimes you can use a paring knife to lift the skin enough to get enough to grab. The skin on a baby back generally pulls off much cleaner and easier than the skin on a spare rib as it is a bit thicker and tougher. Baby Backs will not need any trimming in most cases, unless there is quite a bit of white fat on the top.
This sauce will be brushed on the ribs after they are done cooking. You will have ample time to whip this up, so don’t stress about doing this in the beginning.
If the ribs pull apart, they are over cooked. We hear about “fall off the bone” ribs. Truth is, if the meat is falling off, they are over cooked! What you want is for there to be just a slight tug and then the meat easily pulls away from the bone. This is what Competition judges are looking for.