Anyway, tomorrow we’ll try again, and I’ve started the process this evening with the creation of a fresh Kansas City rub. For those of you looking to play along at home, here’s the mixture I used (Note: This will make a lot – like, close to 3 cups – but it works well on other pork and chicken dishes. Just keep it out of the sunlight in a tightly-sealed container.):

1 cup brown sugar
1/2 cup sweet paprika
3 tbsp freshly ground pepper
3 tbsp kosher salt
2 tbsp garlic powder
2 tbsp ancho chili powder
2 tbsp onion powder
1 tbsp celery salt
2 tsp cayenne pepper
2 tsp ground ginger

In the morning, I’ll rub the ribs and let them marinate in the fridge. Then, I’ll set out to get ingredients for a Kansas City barbecue sauce and fixins to go with the ribs (thinking potato salad and…?)

A shout out to my friend and colleague, Leo, who got me thinking it was about time to do another batch of ribs. Leo, if they work out, I’ll invite you over for the next batch; after all, I’ve got about 3 cups of rib rub to deal with.

I’m hoping to get to this in October, just waiting on spending approval. A lot of tracks here, so it would be good if we could send more than one person, but I’m cognizant of financial constraints at BCIT.