K.C. Dry Rub
Makes 1 1/2 c.

• 3/4 c. sugar
• 2 T. Lawry’s season salt
• 2 T. garlic powder
• 2 T. onion salt
• 1/4 c. paprika
• 1 t. black pepper
• 1 t. lemon pepper
• 1/4 t. ground sage
• 1/4 t. dry mustard
• 1/4 t. ground thyme
• 1/2 t. cayenne pepper

In a bowl, combine all ingredients and store in a glass jar.

Ribs

• 3, 1 1/2 lb. racks baby back pork ribs
• 1/2 c. Dr. Pepper
• 1/2 c. Worcestershire sauce
• 1/2 c. Kansas City Rub (see above)
• 2 brown onions, quartered

Rinse the ribs in cool water and pat dry with a paper towel. In a small bowl, combine the Dr. Pepper and Worcestershire sauce. Coat the ribs with the mixture. Sprinkle the KC dry rub over the ribs on all sides and place in an air tight container for 8 hours.

Oven Method
Preheat the oven to 350 degrees F.

On a sheet tray, arrange the onions in a single layer and place the ribs over the onions; pour the marinade juices over the pork.

Cover with foil, and bake in a 350° F. oven for 1 to 2 hours; until tender.

Remove from the oven and reserve the marinade for the BBQ sauce. (Put the juices in a container and place it in the smoker to achieve a smoky flavor before adding it to the BBQ sauce.) Place the ribs on the grid of a prepared smoker (as described on page 1). Smoke for 30 minutes to an hour, or until desired smoky flavor is achieved.

Smoker Method
Place the ribs, marinade and onions in a foil pan that will fit in your smoker, cover with foil and braise in the smoker for 3 to 4 hours, tending the coals and wood. (see page 1)

Serve with the honey barbecue glaze.

Honey Barbecue Glaze

• 1 c. honey
• 3/4 c. ketchup
• 1 c. smoked juices from the marinade
• 1 T. Dijon mustard
• 2 T. cider vinegar
• salt to taste
• cayenne and black pepper to taste

In a small sauce pan, over medium high heat, combine all ingredients and simmer for 15 to 20 minutes, until thickened.