Kansas City’s barbecue sauce is tomato-based, thick, sweet and smoky. These Kansas City-style spareribs are a perfect example of that style of barbecue.
When asked how to cook BBQ pork ribs, every pit master out there will insist that low and slow with smoke is the only method. While I tend to agree, there are situations where that method may not be feasible.
The USDA announces their new cooking temperature guidelines, although restaurants have been following this standard for nearly 10 years. The new temperature recommendation reflects advances in both food safety and nutritional content for today’s pork, which is much leaner. On average, the most common cuts of pork have 27 percent less saturated fat than the same cuts 20 years ago.