True to convention, barbeque in Kansas Town is dry rub-spiced, smoked with hickory and lined with a KC style sauce. For Kansas Town sauce means a thick, rich and sour tomato based sauce with molasses and occasionally a touch of vinegar. The beef is sealed, slow cooked and mop basted with sauce until the beef is tender and a pleasant crust has formed on the outside.
Roll up your sleeves and prepare for sauce that you like getting under your nails. Kansas Town’s first recorded barbequer was Henry Perry back in 1908. Perry converted an old trolley barn into a restaurant and would serve is ribs on paper for twenty-five cents a slab. Old Man Perry’s cafe was found at 19th & Highland and was later sold to George Gates and Charlie Bryant. It become known as Arthur Bryant’s and is still today regarded as one of America’s best rib joints. Today Kansas Town boast over ninety rib cafes. As with any rib, first start by removing the surface on the back of the rib. This could turn out to be difficult with wet finger. Uniformly coat the ribs with the dry rub, wrap with plastic wrap and then foil. Thirty mins before you are prepared to prepare the ribs, remove them from the chiller and permit to come to room temperature. Kansas Town Style Dry Rub : one C sugar C paprika C kosher salt C celery salt three large spoons onion powder 3 big spoons chili powder two big spoons cumin two spoons black pepper two small spoons dried mustard powder one big spoon cayenne pepper Classic Kansas Town Style Sauce : one little spoon seasoned salt one small spoon chili powder one spoon cumin one small spoon mild curry powder one spoon paprika spoon ground allspice spoon ground cinnamon small spoon mace small spoon freshly cracked black pepper small spoon cayenne pepper 2 C ketchup C dark unsulphered molasses C white wine vinegar.
