Kansas City BBQ Smoked Ribs

Using the 3-2-1 method, and our KC BBQ Sauce, these fall-off-the-bone ribs will have you AND your guests coming back for more!

Kansas City BBQ Ribs

SERVINGS: 4-6

Prep: 30 minutes

Cook: 6 HOURS

Ready in: 7 hours

INGREDIENTS

  • 2 racks of St. Louis-style pork ribs
  • 1/4 cup yellow mustard
  • 1/4 cup brown sugar
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp black pepper
  • 1 tsp chili powder (optional, for extra heat)
  • 1/2 cup apple juice (for basting)
  • 2 cups of Dad’s Own Colorado Cooking KC BBQ Sauce

DIRECTIONS

Instructions:

1. Prep the Ribs:

  • Remove the membrane from the back of the ribs (use a paper towel for a better grip).
  • Rub the ribs with a thin layer of yellow mustard to help the seasoning stick.

2. Apply the Rub:

  • In a small bowl, mix the brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and chili powder.
  • Generously coat both sides of the ribs with the rub, pressing it in to ensure it sticks.

3. Preheat the Traeger Smoker:

  • Set your Traeger smoker to 225°F and let it preheat with your choice of wood pellets (hickory or applewood are great options for ribs).

4. Smoke the Ribs:

  • Place the ribs directly on the smoker grates, bone side down. Close the lid and smoke for 3 hours.
  • Every hour, lightly spritz the ribs with apple juice to keep them moist and enhance the flavor.

5. Wrap the Ribs (The “Texas Crutch”):

  • After 3 hours, remove the ribs from the smoker and wrap each rack tightly in aluminum foil. Before sealing, drizzle a little more apple juice and a few spoonfuls of Dad’s Own Colorado Cooking Sauce inside the foil.
  • Return the wrapped ribs to the smoker and cook for another 2 hours.

6. Sauce and Finish:

  • Carefully remove the ribs from the foil and place them back on the smoker grates. Brush a generous layer of Dad’s Own Colorado KC BBQ Sauce over both sides of the ribs.
  • Turn up the smoker to 250°F and let the ribs cook for an additional 30-45 minutes, allowing the sauce to caramelize into a sticky, flavorful glaze.

7. Serve:

  • Remove the ribs from the smoker and let them rest for 5-10 minutes before slicing.
  • Serve with extra Dad’s Own Colorado Cooking Sauce on the side for dipping!

GOOD LUCK having any leftovers! These are gone within minutes at our parties!