KANSAS CITY RIBS

Rinse & dry ribs, then trim extra bits of fat and tissue and remove the membrane covering the concave, inner side of each rack. Brush the ribs with oil, then sprinkle with Kansas City Rub Sheet Pan Seasoning (Retired). Wrap ribs tightly in plastic wrap and refrigerate for several hours or preferably overnight. Remove wrap and place ribs on a preheated, grill and cook slowly on low heat for 1 ½-2 hours (lid closed). Brush with Sweet & Spicy Brown Sugar Bourbon Sauce and continue cooking for another 15 minutes.