{"id":102283,"date":"2023-02-04T11:37:27","date_gmt":"2023-02-04T17:37:27","guid":{"rendered":"https:\/\/ignitegrillsandmore.com\/?p=102283"},"modified":"2023-02-04T11:37:29","modified_gmt":"2023-02-04T17:37:29","slug":"kansas-city-no-wrap-pork-dry-ribs-by-chris-marks-three-little-pigs","status":"publish","type":"post","link":"https:\/\/ignitegrillsandmore.com\/kansas-city-no-wrap-pork-dry-ribs-by-chris-marks-three-little-pigs\/","title":{"rendered":"Kansas City \u201cNo Wrap\u201d Pork Dry Ribs\u00a0 (by Chris Marks, Three Little Pigs)"},"content":{"rendered":"\n<p>There are wet ribs, sticky with a succulent, barbecue sauce, and there are dry ribs, where the flavor is all in the dried mixture of BBQ rubs and spices, melded into something greater than the sum of their parts by time, smoke and pork fat.<\/p>\n\n\n\n<p>INGREDIENTS:<\/p>\n\n\n\n<ul>\n<li>4-either Spare\/St Louis cut or baby back pork ribs<\/li>\n\n\n\n<li>Cup of Regular Yellow Mustard<\/li>\n\n\n\n<li>4 -Cups of <strong>Three Little Pig\u2019s Kansas City Sweet Rub<\/strong> and <strong>Three Little Pig\u2019s Touch of Cherry Rub<\/strong><\/li>\n<\/ul>\n\n\n\n<p>PREPARATION:<\/p>\n\n\n\n<ol type=\"1\">\n<li>Strip membrane off the back of all the ribs.<\/li>\n\n\n\n<li>Using a fork poke the back side between each rib to break up connective tissues.<\/li>\n\n\n\n<li>Coat both sides of the ribs with a thin coat of yellow mustard.<\/li>\n\n\n\n<li>Coat both sides of the pork ribs with Three Little Pig\u2019s Kansas City Sweet rub, then apply a coat of the Touch of Cherry Rub on Top of the Kansas City Sweet rub. (layer flavors)<\/li>\n<\/ol>\n\n\n\n<p>DIRECTIONS: \u00b7 Heat Smoker 250 degrees add 2 chunks of either apple or cherry flavor wood or favorite pellet flavor, once the ready to go. \u00b7Select (4) Slabs of Pork Ribs, Strip membrane off back of each rib to guarantee tenderness. Liberally coat yellow mustard over both sides of the baby back rib, this will act as a tenderizer and a bonding agent for the rub. \u00b7 Meanwhile, coat both sides of the ribs with the <strong>Three Little Pig\u2019s rubs<\/strong>. \u00b7 Place ribs in a vertical rib rack for 4-5 hours depending on your smoker, \u00bd ways through the cook rotate the 180 degrees in the rack this will guarantee an even cook. \u00b7 Once the meat has pulled back from the bones, use a toothpick to check tenderness. \u00b7 Remove from Rack and place flat on the smoker and apply a light coat of Three Little Pig\u2019s Touch of Cherry rub to finish.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>There are wet ribs, sticky with a succulent, barbecue sauce, and there are dry ribs, where the flavor is all in the dried mixture of BBQ rubs and spices, melded into something greater than the sum of their parts by time, smoke and pork fat. INGREDIENTS: PREPARATION: DIRECTIONS: \u00b7 Heat Smoker 250 degrees add 2 [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[144],"tags":[],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.9.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Kansas City \u201cNo Wrap\u201d Pork Dry Ribs\u00a0 (by Chris Marks, Three Little Pigs) | Ignite Grills and More<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ignitegrillsandmore.com\/kansas-city-no-wrap-pork-dry-ribs-by-chris-marks-three-little-pigs\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kansas City \u201cNo Wrap\u201d Pork Dry Ribs\u00a0 (by Chris Marks, Three Little Pigs) | Ignite Grills and More\" \/>\n<meta property=\"og:description\" content=\"There are wet ribs, sticky with a succulent, barbecue sauce, and there are dry ribs, where the flavor is all in the dried mixture of BBQ rubs and spices, melded into something greater than the sum of their parts by time, smoke and pork fat. 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