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Kansas City Barbecue

2 cups sugar
1/4 cup paprika
2 teaspoons chili seasoning
1/2 teaspoon cayenne pepper
1/2 cup salt
2 teaspoon black pepper
1 teaspoon garlic powder

Combine all ingredients in shaker.

1 rack Baby Back Ribs
Barbecue Rub
Apple juice in a spritzer
2 cups Barbecue sauce, your favorite

Peel membrane off the back of each slab. Then rinse the slab off
to get rid of bone dust. Dry with cotton towel. Take shaker of
rub and lightly coat both sides of meat. Preparing smoker: Put
charcoal in chimney with paper underneath and light. (Do not use
charcoal lighter-it will taint the flavor of the meat.)

Let coals get hot, about 30 minutes. Transfer coals into smoker,
and add 1 hickory log per hour on top of charcoal if smoker is big.
(Adjust if using small smoker.) Wait until temperature of smoker
reaches 220 degrees. Leave damper open so you don't trap stale
smoke in chamber. Over course of cooking, maintain heat with
additional coal and wood, as needed. After placing ribs inside
smoker, spritz with apple juice once an hour. After about 3 hours,
when meat is nice dark color, spritz one last time and wrap in
foil. Let ribs cook in foil for another 2 hours, giving you a total
cook time of 5 hours. You can feel when the ribs are tender rather
than rubbery (they bend rather than bounce back). Unwrap them
(carefully), lift them out of juice and place on cutting board,
brush on room temperature BBQ Sauce. Slice into individual ribs
and serve.


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