After the butcher cuts a rib roast off the bone, he is left with a seven- or eight-bone slab of ribs. These beef ribs are chewier than pork ribs, but can be succulent if cooked correctly. This is the way it's done at the K.C. Masterpiece restaurants.
- 1⁄2 cup dark brown sugar
- 1⁄2 cup freshly ground black pepper
- 1⁄2 cup paprika
- 1⁄4 cup chili powder
- 1⁄4 cup salt
- 1 tbsp. garlic powder
- 2 slabs beef ribs, each about 3 lbs.
- Kansas City Barbecue Sauce