Kansas City BBQ

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…)