Kansas City Style BBQ Chicken
Kansas City Style BBQ Chicken Recipe. The combination of the rub and the sauce in this recipe will give you a full sweet smoky flavor to the bone.
|kosher salt||1/4 cup|
|brown sugar||1/2 cup||packed|
|brown sugar||1/4 cup||packed|
|black pepper||3 Tbsps|
|cayenne pepper||1/2 tsp|
|celery seed||1/2 tsp|
|garlic powder||1 Tbsp|
|onion powder||1 Tbsp|
|cider vinegar||1/2 cup|
|spiced rum||2 Tbsps|
|liquid smoke||1 Tbsp|
|Worcestershire sauce||1/4 cup|
|allspice (ground)||1 tsp|
|chili powder||1 Tbsp|
|ground cloves||1/4 tsp|
|garlic powder||2 tsps|
|black pepper||2 tsps|
|kosher salt||2 tsps|
- Combine all the ingredients for the rub and mix well.
- Wash your chicken well and pat dry with paper towels. Season with the rub, cover, and place in the refrigerator.
- In a saucepan over medium heat combine all the wet and dry ingredients except the ketchup.
- Make sure all the dry ingredients have dissolved.
- Stir in the ketchup and bring to a boil.
- Lower to a simmer and cook uncovered for 30 minutes. Taste and add additional salt and pepper to taste. Separate the sauce into two bowls. One for basting and the other for serving.
- Prepare your grill for indirect heat grilling (see notes). Place the chicken onto the grill away from the fire. Cook for 1 to 2 hours until the chicken is done. Baste the chicken with the barbeque sauce and cook for an additional 10 minutes.
- Remove from the grill and serve with the remaining barbeque sauce.
If you have a gas grill have one side of the grill turned on and the other off. Place the ribs on the side that is turned off and close the barbeque. This allows the heat to circulate and cook your ribs without burning them. If you are using a charcoal barbeque separate the coals to both sides of the barbeque and none in the middle. Place the ribs in the center of the grill and put the top on the barbeque. Seriously consider using smoke wood chips when making ribs for added flavor.