I come from nearby Kansas City. We have some of the best BBQ and restaurants in the world. I prefer Beef and Brisket. I am a certified BBQ by the Kansas City BBQ society which means I have taken a class and learned how to make and judge bbq.
I have been judging for about 6 years. It is nice to meet nice people, eat some good BBQ, let others know what I think about the BBQ that we have to judge. I also get to take home what I have left. We eat and munch on it for the rest of the week!!! Then another judging and it comes all over again on until September.
I can't believe the time, sweat effort, money and time people use to try to get the best BBQ. Amazing.
Kansas City-style Baby Back Ribs with Onion Rings and Boiled Corn
Recipe courtesy Emeril Lagasse, 2006
2 full slabs baby back ribs, about 1 1/2 pounds each, cut in 1/2
1/4 cup Kansas City-style Rib Rub, recipe follows
2 tablespoons hickory wood chips for stovetop smoker
1 cup Kansas City-style Barbecue Sauce, recipe follows
3 to 4 ears sweet corn, in husk
3 tablespoons salted butter
3 cups rice flour
1 to 1 1/2 cups cold seltzer water
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 cup all-purpose flour
1 tablespoon Essence, recipe follows
2 large Vidalia onions, or other sweet onions such as Oso Sweet, Walla Walla, or Maui, peeled and sliced into 1/2-inch rings
6 cups vegetable oil, for frying
Season each slab of the ribs evenly on both sides with the Kansas City-style Rib Rub and refrigerate for up to 2 hours.
Remove ribs from the refrigerator and prepare a stovetop smoker with 2 tablespoons of hickory wood chips. Cover with the drip tray, followed by the rack, and lay the seasoned ribs on top of the rack. Set the smoker over a medium-high heat with the lid partially closed. Once the smoker begins to smoke, close the lid completely and reduce the heat to medium. Smoke the ribs for 30 minutes, remove, set on a sheet pan and brush on the meaty sides with the barbecue sauce. Wrap with aluminum foil, place the sheet pan in the oven, and bake until the ribs are tender, about 1 hour. Serve with the corn and onion rings.
Preheat a grill to medium-high. Brush husks with oil and place on grill. Grill until husks are lightly charred and corn is cooked through, about 20 minutes, but cooking time varies based on grills. Remove husk before serving, top with butter, and season with salt and pepper.
Combine the rice flour, seltzer water, salt, and pepper in a medium bowl, and whisk to form a smooth paste. Combine the flour with the Essence in a shallow bowl. Toss the largest, outer rings in the seasoned flour, and dredge in the batter, shaking to remove any excess. (Save the remaining, smaller onion rings for another use.)
Heat the oil in a large, deep pot or electric fryer to 350 degrees F. Carefully add the onion rings to the hot oil, and cook, turning occasionally to prevent the pieces from sticking together, until golden on all sides, 2 to 3 minutes. Drain on paper towels and season with salt and pepper, to taste.
Emeril live on TV had this recipe for BBQ
it can be used with any type of meat.
Kansas City-style Rib Rub:
1/3 cup light brown sugar
1/3 cup sugar
1/4 cup paprika
2 tablespoons Essence, recipe follows
6 tablespoons kosher salt
2 tablespoons onion powder
1 tablespoon garlic salt
1 tablespoon freshly ground black pepper
1 tablespoon chili powder
1 teaspoon mustard powder
1/2 teaspoon poultry seasoning
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon cayenne pepper
Combine all the ingredients in a medium bowl, and stir to combine. Be sure to crumble any lumps that may form with the sugar or spices. Use for meats and seafood to be grilled, as well as for making the barbecue sauce. Any unused rub may be stored in an airtight container and kept in a cool, dry place for up to 6 weeks.
Yield: about 2 cups
Kansas City-style Barbecue Sauce:
2 tablespoons olive oil
1/2 cup small diced onion
1 tablespoon minced garlic
1/2 cup apple cider vinegar
1 1/2 cups ketchup
1/2 cup molasses
1 tablespoon Kansas City-style Rib Rub
1 tablespoon hot sauce
2 teaspoons Worcestershire sauce
1 teaspoon mustard powder
1 teaspoon liquid smoke
Set a 1-quart saucepan over medium-high heat and add the olive oil. Once the oil is hot, add the onions and garlic. Sweat the onions, stirring occasionally, until translucent, 3 to 4 minutes. Add the vinegar and cook until reduced by half, about 1 minute. Add the remaining ingredients to the saucepan and bring to a boil. Reduce the heat to a simmer and cook for 3 to 4 minutes. Remove from the heat and cool. Sauce may be made up to 3 weeks in advance and refrigerated in a non-reactive airtight container.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
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