Kansas City Baby Back Ribs
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for these sweet & salty, smoky & saucy Kansas City Baby Back Ribs!
► FULL RECIPE: (https://www.atbbq.com/thesauce/recipes/kansas-city-baby-back-ribs)
RECIPE COOKED ON: (https://www.atbbq.com/grills-and-smokers/pellet-grills/yoder-smokers-ys640s-pellet-grill-with-acs.html)
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RIP Plowboys BBQ. I hope Todd and Tom do a video together for the channel to help celebrate their successes. So glad the rubs and sauces will continue.
I'm from Memphis. But, I love you anyway. Lololol (Memphis/Kansas City people will understand that!) ….. Thanks for all of the awesome videos, Chef! I learn something from you every single video.
That Yard Bird is good stuff, I have gotten that from you before. Those looked pretty awesome I may have to try those Creekstone.
I like to slice up jalapeno with seeds and lay them atop the ribs (like one pepper per rack) as they smoke the full length of the cook. They end up chipotle-ized and add super flavor.
I need to plan a KC Bar-B-Q tour for sure.
If there were put in at the same time, why did you cook 2 ribs longer? Just curious, I’m trying to learn how to smoke ribs.
Great looking ribs Chef Tom. And so easy to do.
Good to see someone finally representing Kansas City style BBQ. KC pitmasters are noticeably absent from the YouTube BBQ tutorial scene, while Texas pitmasters have been helping us all get better for a while now.
Looks amazing! How can I make them on my smoker at home and serve them a our tailgate?
Sincere question, what made these "Kansas City" ribs? The specific rub and sauce?
I NOTICED YOU DID NOT WRAP THESE IM NOT A BIG FAN OF RAPPING RIBS, I LIKE THIS METHODOLOGY ✌🏾🔥
I normally cook mine for 3-4 hours @ 280, then wrap for an hour, uncover then paint them for 30 mins
I've always wrapped but will definitely be trying this recipe! Chef Tom got me hooked on Yardbird and our family loves it! It's definitely our main BBQ rub we use. Looks like I've got another sauce to try now as well. Thanks for another wonderful video!
Watch " forks over knives" well worth your time !!
It's always a pleasant surprise when I get a rack with the membrane already removed. Also, Yardbird is by far one of the best rubs for pork and chicken in general, thanks for turning me onto it 7 years ago.
I was sad to hear that Plowboys was closing their restaurants, i loved going there. Your ribs are looking might fine though!
Wow! Gettin' hungry! Love all the tips and tricks! Can you do more on the Big Green Egg please?
Dude that yardbird is good but it’s salt content is so high, I use about half as much as you put.
Those racks look perfect, and love that you didn't wrap them. I got addicted to baby backs when I lived in Atlanta, spent a lot of time in the Carolinas. The Texan in me still goes for beef first, but Texas in general has stepped up its pork game over the last couple of decades.
Gimme my baby back, baby back, baby back ribs!!
These ribs are looking incredibly delicious again 👍👍👍
Hi Chef! I would love to see your version of Asian style chicken meatballs. Thanks
just what we needed is another rib video Oh wait.this is Kansas city and next week he can do new york city lol give this rib stuff a rest..been done tons already
What brand pellet? I bought a Recteq along with their pellets and I really don’t taste any flavor in them.
I love how comfortable you’ve gotten in these videos over the years. I haven’t been subscribed that long but I’ve seen the ones from then 🙂
I love Kansas City Barbecue❤️💯💯
Looking good Chef Tom. I could overeat those till I passed out. I'm so old I remember when KC only had two or three real BBQ joints. (late 50's early 60's) Any other old folks remember that?
Absolutely love that Yardbird rub! Just got another 5lb bag of it.
Great video. Plowboys unfortunately closed the KC location last week permanently.
I feel like I am at least an aquaintance, if not more, of Chef Toms' at this point. Such a pleasant guy to listen too. Really enjoy this content, although I don't even BBQ 🙂
i want my baby back baby back baby back……ribs
I'm confused. How does the 3-2-1 at 225-250 take 5 hours, but these are pulling after 4 at 275?
The opening lmao
yUM!