Kansas City Sticky Sauced Ribs

Method

1. Remove the membrane from the bone side of each rack of spare ribs by loosening a corner with a knife and pulling it away with a paper towel for grip.
2. Mix the brown sugar, paprika, salt, pepper, garlic powder, and chili powder into a simple rub, then coat both sides of the ribs and let them sit for 15 minutes.
3. While the ribs rest, make the Kansas City sauce by simmering the ketchup, molasses, vinegar, Worcestershire sauce, extra brown sugar, and smoked paprika in a small saucepan over low heat for 10 minutes, stirring occasionally, then set aside off heat.
4. Set your smoker or indirect-heat grill to a steady 250F and add fruit wood chunks for a mild, sweet smoke that complements the sauce.
5. Smoke the ribs bone-side down for 3 hours undisturbed, keeping the lid closed as much as possible to hold a steady temperature.
6. Wrap the ribs in foil with a splash of apple juice or water and continue cooking for 1.5 hours at 250F, which tenderizes the meat before saucing.
7. Unwrap and check for tenderness with the bend test: the rack should sag and slightly crack at the surface when lifted from one end with tongs.
8. Brush a thick coat of the Kansas City sauce over the ribs, return them to the smoker uncovered, and cook for 20 minutes to let the first layer set.
9. Brush on a second, even thicker layer of sauce and cook another 15-20 minutes; the sugar in the sauce will caramelize into a sticky, glossy lacquer, so watch closely to avoid burning it.
10. Check the internal temperature between the bones; you want 195-203F, where the meat is fully tender and pulls easily from the bone with light pressure.
11. Rest for 10 minutes, then slice between the bones and serve with extra warm sauce on the side for dipping.