KANSAS CITY, Mo., June 24 /TMRzoo.com/ — Backyard grillers throughout America will have a chance to cook like pros during this year’s July 4th holiday. Thanks to the Kansas City Barbeque Society, more than 150 recipes from competition cooks have been opened to the public just in time for America’s favorite BBQ holiday. All recipes can be found online at www.kcbs.us and are sure to make any holiday cookout a huge success.
The list of recipes ranges from the low and slow route preferred by professionals to the hot and fast technique used by most backyard grillers. Visitors can learn how to cook anything from BBQ Brisket and Smoked Baby Back Ribs to Maple Glazed Pork Loin and Tequila Chicken. In addition to the many great recipes, there are some very helpful tips and tricks from the pros who compete every weekend.
“The 4th of July holiday is a great opportunity to spend time with family, and what better way than to have a backyard cookout with top-notch recipes?” said Carolyn Wells, co-founder and executive director of KCBS. “We hope that these recipes will bring out the grilling enthusiast in everyone and encourage more people to enjoy America’s cuisine.”
With almost 10,000 members and 300 sanctioned events nationwide, KCBS is the largest barbeque sanctioning and member organization in the world. To learn more, visit www.kcbs.us .
Smoked Baby Back Ribs
1 2lb slab pork baby back ribs
2 tablespoons melted butter
2 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon pepper
Yield: 2 servings
Strip membrane from bone side of ribs. Start fire in water smoker, with water pan filled, and let it reach its 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 180-200 degrees for 3 hours or until cooked through. Remove slab from grill; cut into individual ribs. Serve with barbeque sauce.
Bill Simon, Three Alarm Smokers