Kansas City BBQ Tour: Four Stops, Endless Flavor

We’ve been talking for years about doing a BBQ tour in Kansas City—hitting a few different spots in one day. This year, we finally made it happen on the Friday after Christmas. The goal was to visit four places and sample burnt ends, sausage, pulled pork, and ribs. Of course, we planned to get sides at each stop too. The challenge was making sure six of us could enjoy a bite or two of each meat and side without filling up too soon. Mission accomplished!

Stop 1: Slap’s BBQ

We arrived at Slap’s around 10:45 and waited for them to open at 11. By the time we left, the line was even longer than when we first arrived. The burnt ends were disappointing—no bark and lacking flavor—so we all rated them low. The ribs were tender, and the smoked turkey was excellent. For me, the sides were the highlight here. The potatoes were fantastic!

Stop 2: Joe’s KC BBQ

Most of us had been to Joe’s before, but this was my first time at the original location inside a working gas station. We waited about an hour to order. The ribs are a must—they don’t fall off the bone, but they don’t need to because the meat is so flavorful. The burnt ends were far better than at Slap’s, with a nice bark and just enough fat for extra flavor. The ribs were also better here. The sauces were great too—I stuck with the hot sauce, and it was perfect.

A Quick Break

After Joe’s, we took a break at Boulevard Brewing and then J. Rieger & Co. for a few drinks. At Boulevard, I had my favorite Wheat beer a couple of times and sampled some seasonal brews—all delicious. At J. Rieger & Co., we enjoyed cocktails; it’s always a great spot for an Old Fashioned or a G&T.

Stop 3: Q39

Most of us had tried Q39 before, but not at this location. Unlike the first two counter-service spots, Q39 offered table service. Our waiter was excellent—helpful and fun while we debated what to order. Everything was good. The ribs were delicious, and the sauce was solid. The burnt ends had great bark and flavor. The sides were good overall, though the corn was forgettable.

Stop 4: Jack Stack BBQ

Jack Stack was our final stop, and we had reservations for 8 p.m. We arrived two hours early, but nothing else was open, so we waited. Luckily, they seated us around 7:30. Another great waiter—friendly, helpful, and even treated us to a free dessert. The sides were as good as we remembered, and the ribs, burnt ends, and pulled pork didn’t disappoint. I tried the sausage but realized I’m just not a sausage guy when there are so many other great options.

Selfie at Slap's BBQ

Selfie at Joe's BBQ

 

Selfie at Jack Stack BBQ

I realized as I was posting the pictures from the BBQ trip that I missed getting a selfie of everyone at Q39. Oh well, we will have to do it again.

The Sweet Finish

After Jack Stack, we swung by Cheesecake Factory to grab dessert for home. It was a wonderful day with beautiful weather—chilly at our first stop but perfect for sitting outside at Joe’s and comfortable by the end of the night.

Next week, I’ll share the overall ratings from our group of six for the KC BBQ tour. Have a great week—and get some BBQ if you can!

Spare Ribs on the Big Green Egg with Recipe and Pictures from My Experience

Spare Ribs Prepped and Ready

To continue what I was cooking last weekend (see last weeks post), I did spare ribs on Sunday. My first time doing spare ribs and probably my fifth or sixth time trying ribs in general. The past attempts had provided tough, dry, and dry ribs. I was not sure how this would go, but I used a recipe I found on Big Green Egg Forum and combined with another recipe I found on The BBQ Buddha. 

I started out planning to do the recipe from the forum which is referred to on the forum as Micky's Turbo Ribs. This recipe consists of the following:

• 350 indirect for 1hr 40 min. 
• Before cooking: Pull membrane, mustard, and add rub. 
• Put on at 350 and leave the alone for about that time. 

Although as I was getting started, I found another recipe that I thought would work better for the large slabs of meat I had to cook for the day.

I completely changed over to using The BBQ Buddha recipe which calls for grill to be at 350 degrees on indirect cooking. Preheated the BGE to 350 degrees while I prepared the meat, rub, and the spritz.

1. Trim fat, pull membrane, remove flap meat, and prepare for mustard and rub.
2. Slather with mustard as a binder for the rub.
3. The rub consists of salt, pepper, and paprika
4. Leave the ribs untouched on the BGE for one hour without opening the lid. After one hour, start spritzing. Springs consists of the following.
• 1 cup of apple juice
• 1/2 cup of apple cider vinegar
• A few dashes of hot sauce
• A few dashes of Worcestershire sauce
5. Begin spritzing with the spray every 30 minutes until done.
6. I set a timer and checked the ribs every 30 minutes spraying with the above spritz.
7. At the 3 hour mark, I checked to see if I could see the bones sticking out or how the meat would bend when I picked up with the tongs. Good indication the meat is done. I did leave on for another 30 - 40 minutes continuing the spritz.
8. Pull the ribs when they are done. Let rest before cutting them up. I applied BBQ sauce after I cut them up and while I ate the ribs.

Ribs After One Hour

While I had planned to do Micky's Turbo Ribs when I started, I think changing over to the The BBQ Buddha worked out well for me. I do not think the large spare rib racks would have cooked as needed with Micky's Turbo Ribs recipe, so I am glad I changed over to the other recipe just as I was starting to prep. It was a game time decision to change over to the other recipe.

The spare ribs were so large that they did not really fit on the grill. You might not be able to tell, but the ribs are laying on top of one another in the picture to the left. Meat hanging off of the edge of the grill on all four corners, but it seemed to work. After an hour I was spritzing the meat lifting the top layer and getting moisture to the second rack. 

Spare Ribs Split Up to Levels

After about 90 minutes of cooking, I was able to add a second level and put each rack of ribs on their own level. I thought this would help to evenly cook both racks of meat. The rack that was on the bottom the first 90 minutes of cooking, I put on the top rack. After the first hour, i was spritzing as I mentioned and then after 90 minutes, I split up the two racks and continued the spritz on both racks.

After about two hours, I started checking the ribs by picking them up with the tongs to see how they felt. Continued the spritz, but kept them on for another hour and half or so going by touch of how they looked and felt with the tongs.

Ribs are Done!

Pulled them when I could see bend in the ribs and bones were exposed. Let them rest for 15 - 20 minutes before I started to cut them up. Sampled some of the meat as I cut them up and tasted good. I realized after the fact I did not take any pictures of the cut up meat, but that will be for next time when I try this again.

The meat tasted good. Depending on the meat, I had some that the meat fell off of the bone and others that were a little tough. I think this could have to do with whether it was the meat on the top or bottom to start the cook. I did have someone recommend in the r/biggreenegg post I did about my cook that they recommend using skewer to fit more on to the grill. Of course others recommended using racks to fit more on to the grill, but others, including The BBQ Buddha, do not like to use racks. I certainly had an issue where the meat was too large to fit on the grill for two of them. It created a lot of food to eat, but it was a little difficult to work with the meat on the grill. I think I will try the skewer the next time I try ribs.

I had a fun time throughout the weekend doing different cooks. I really enjoyed the wings that I did and had those for leftovers for days. I want to do wings again and I plan to do ribs again too with some of the adjustments I listed above for the next time I do ribs. I had a fun time doing all of my cooks while Carrie was out of town and now to do some cooking while she is back home and can help me to enjoy what I cook.

Until next time, have a great week and I will talk to you next week.