KC BBQ MANCHESTER RECIPES

Steps:

• Combine all ingredients in shaker and use as "rub" on the following meats.
• Peel membrane off the back of each slab. Then rinse the slab off to get rid of bone dust. Dry with cotton towel. Take shaker of "rub" and lightly coat both sides of meat.
• Preparing smoker: Put charcoal in chimney with paper underneath and light. (Do not use charcoal lighter-it will taint the flavor of the meat.) Let coals get hot, about 30 minutes. Transfer coals into smoker, and add 1 hickory log per hour on top of charcoal if smoker is big. (Adjust if using small smoker.) Wait until temperature of smoker reaches 220 degrees. Leave damper open so you don't trap stale smoke in chamber. Over course of cooking, maintain heat with additional coal and wood, as needed. After placing ribs inside smoker, spritz with apple juice once an hour. After about 3 hours, when meat is nice dark color, spritz one last time and wrap in foil. Let ribs cook in foil for another 2 hours, giving you a total cook time of 5 hours. You can feel when the ribs are tender rather than rubbery (they bend rather than bounce back). Unwrap them (carefully), lift them out of juice and place on cutting board, brush on room temperature BBQ Sauce. Slice into individual ribs and serve.

Steps:

• Preheat oven to 375°F. Rinse chicken under cold water then pat dry with paper towels. Season generously with salt and pepper.
• Line a baking sheet with aluminum foil or parchment paper. Combine olive oil and 1 cup of KC Masterpiece® barbecue sauce in a medium bowl. Toss chicken to coat with sauce, and then place skin-side down on baking sheet.
• Bake chicken in the oven for approximately 25–30 minutes then flip over, being careful not to break the skin. Baste with additional barbecue sauce and place back in the oven for another 10 minutes until chicken is cooked through. Remove from the oven and serve warm with any remaining barbecue sauce.