KC Style Ribs Question

You might PM him to let him know you're wanting some info and ask him to post here. It's a great question, but he might miss it.

Didn't look here so replied personally.. however, I'm no expert.. just like KC style better than NC style. I basically go with the recipe on the kcbs page. http://www.kcbs.us/recipes.php?rId=81

IndianaQ,Kansas City cut/trimmed is a method of trimming.

Kansas City Style or Bar-B-Q Cut (KC Cut - Colorado Style - South Side Cut)
a spare rib which has had the hard bone removed, and in some cases, the point squared.


KCMO cooking is usually thought of as a sweet rub,and sweeter/thicker red sauce.[This is a generic definition,and not intended for a long discussion over possible variations on the cut.]

Here is a web site that might prove useful.

http://www.adamsribs.org/about/pork.htm

I'm not sure what "carolina" style ribs would be.

It is an area of whole hog,chopped,or pork shoulders,chopped.

Style Meat Sauce The skinny
North Carolina (Eastern) Whole hog, literally Vinegar-based, spiced with black pepper and chili flakes Of North Carolina's two styles, Eastern gets to hold the "original" title; the tradition traces various roots back to slave culture, early regional settlers and so on. Whatever you do, just don't talk about tomatoes.
North Carolina (Western) Pork shoulder (butt) Vinegar- and ketchup-based Occasionally known as "Lexington-style." The meat ends up much the same as in the east, shredded or chopped up, but usually comes from a much smaller hunk of animal. And of course, to western-style fans ketchup adds an essential flavor component.


Sauces range from vinegar,to red sauce,to occasional mustard -down south.

South Carolina Usually pork Mustard-based, though variants can be found in some corners When it comes to sauce, some residents share BBQ styles with their northern neighbors –- invoking vinegar- and ketchup-based preparations. But the mustard method is a Palmetto State classic

That's what I meant Tom.. vinegar based. I don't really like it as much as tomato based. To each his own..

Thanks, Smokenque and Tom, for the great posts. This is some great content, I've not read much on KC cue, and this is a good deep dive for folks like me wanting to "expand their smokehouse horizons." Thanks again!

Historians/food writers often cite KCMO as where the different bbq meats/styles might come together.

The following are loosely held regions,with some other pockets.

The Carolinas tend to be shoulders/whole hog,finely chopped with thin vinegar sauce,although there are pockets of red and yellow.

The South is typically all the pork and chicken, with med red sauces.

Memphis is pork ribs,often dry with thinner red sauce,and some chopped shoulder.

The SW is typically beef,beef hot links,chicken.

KCMO is brisket,pork ribs and maybe an occasional beef rib,and some poultry.

Some smoked sausage can be found.

Burnt Ends of brisket point are a KCMO specialty.

Sliced pork,with maybe OK Joes having pulled pork one day a week.

Smokin Guns offers some shredded pork,as well.

Sauces tend to be sweeter and thicker.

California counts Grilled Sirloin Tri Tip as their bbq offering.

Some folks say some of all of it can be found around KCMO.

Hope this helps a little.

Try the link below to discover the variations of BBQ. I received this from David Alexander, York County, Virginia, so I don't take credit for the find.



http://www.youtube.com/watch?v=6ubTQfr_tyY&NR=1

Yeah, always a funny video.