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Kansas City Barbeque
SMOKED BABY BACK RIBS
Yield: 2 servings
1 (2 pound) slab pork baby back ribs
2 tbsp. melted butter
2 tbsp. sugar
1/4 tsp. salt
1/4 tsp. pepper
Strip membrane from bone side of ribs. Start fire in water smoker, with water
pan filled, and let it reach it's hottest point. Heat for approximately 30
minutes. Add a generous amount of hickory chips to fire for a high degree of
smoke. Place ribs bone side down on grill rack. Cook with lid down with heavy
smoke for 40 minutes, adding additional hickory chips as needed to maintain high
degree of smoke. Remove ribs. Lay on large piece of heavy-duty foil. Brush with
mixture of butter, sugar, salt and pepper; seal tightly. Place slab on grill
rack. Cook at 180 degrees to 200 degrees for 3 hours or until cooked through.
Remove slab from grill; cut into individual ribs. Serve with barbeque sauce.
BARBEQUED CHICKEN
Yield: 8 servings
2 (3 1/2 pound ) chickens
1 1/2 cups tomato juice
1/4 cup chopped onion
2 tbsp lemon juice
2 tbsp Worcestershire sauce
1 tsp salt
1 tsp cumin
1/2 tsp garlic powder
1/4 tsp lemon pepper
1/4 tsp hot pepper sauce
Rinse chickens and pat dry. Cut into pieces. Pour mixture of tomato juice,
onion, lemon juice, Worcestershire sauce, salt, cumin, garlic powder. lemon
pepper and hot pepper sauce over chicken in sealable plastic bag; seal. Marinate
in refrigerator for 12 hours, turning occasionally. Drain, reserving marinade.
Arrange chicken, with no pieces touching, on grill rack in covered grill with
water pan. Grill with lid down over indirect heat for 1 hour; baste with
reserved marinade. Turn chicken. Grill for 1 to 1 1/2 hours longer or until
cooked through.
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