Kansas City, Missouri. Early 1900s. Slow-cooked pork ribs. Smoked in a pit over hickory wood.
And so Kansas City BBQ was born. Thank you, Henry Perry.
This blend is sweet, spicy, and flavorful. This is how it should be.
Warning: You may get the urge to make a brisket just for the burnt ends.
You know what we mean.
(Don’t forget to re-season after all the fat renders out…)
5 out of 5
Kansas BBQ spices
I was craving that yellow BBQ sauce I tried down south recently. This is a lil bit different but it still tastes amazing on pork. Recommend
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