The rub can be mixed and stored in an air-tight container for several months in your Tantry. Rub into ribs (beef or pork) & BBQ on your grill (or slow-roast in your oven). If you want a BBQ sauce to put over the cooked ribs, I like Stubb’s brand.
KANSAS CITY RIBS
1/2 cup brown sugar ……………………. 1/4 cup paprika
1 TB black pepper ……………………….. 1 TB Kosher salt
1 TB chili powder ………………………... 1 TB garlic powder
1 TB onion powder ……………………… 1 tsp cayenne
Slow SMOKED OVEN BBQ RIBS: Line a large pan with foil; sprinkle smoked wood chips in the bottom & cover with water; add about 2-3 tsp liquid smoke. Put rubbed ribs on a rack over the chips and cover TIGHTLY with foil. Bake at 225 for about 2 hours; uncover and bake another hour, or until done. Bake times may vary with thickness and type of ribs used.
Easy OVEN Slow-ROASTED RIBS: Rub the rub onto both sides of the ribs with your hands. I let it sit for about 1/2 hour. Then, I cut the whole rack into 3 sections (so it fit onto a 15" baking sheet, which I'd covered with foil). Lightly tent a piece of foil on top. Slow-roast at 350 for about 1-1/2 hours. Then, I uncover the ribs ~ turn them over ~ and raise the temperature to 375 for another 1/2 hour (mine were very meaty ~ you may not need to do this with less-meaty ribs).
Grilled Ribs: Preheat the grill on low heat for 15 minutes using a gas grill. Take ribs from refrigerator 15 minutes before grilling so the meat doesn't shock when placed on the heat.
Rub all sides of the ribs with rub (easiest to use one hand to sprinkle the rub over the meat and the other to rub it in.) Put the ribs on the grill with the meat side down and allow to cook with lid down for 30-45 minutes (depends on thickness/meatiness of ribs). If desired, brush with barbecue sauce and then flip over and brush with more barbecue sauce. Flip and cook on the other side for 10-15 minutes. Remove and cover loosely with foil to rest for 10-15 minutes.