Ribs:
Season each slab of the ribs evenly on both sides with the Kansas City-style Rib Rub and refrigerate for up to 2 hours.
Remove ribs from the refrigerator and prepare a stovetop smoker with 2 tablespoons of hickory wood chips. Cover with the drip tray, followed by the rack, and lay the seasoned ribs on top of the rack. Set the smoker over a medium-high heat with the lid partially closed. Once the smoker begins to smoke, close the lid completely and reduce the heat to medium. Smoke the ribs for 30 minutes, remove, set on a sheet pan and brush on the meaty sides with the barbecue sauce.
Preheat oven to 350 degrees F.
Wrap the the sheet pan with aluminium foil and put in the oven. Bake until the ribs are tender, about 1 hour. Serve with the corn and onion rings.
Corn:
Preheat a grill to medium-high. Brush husks with oil and place on grill. Grill until husks are lightly charred and corn is cooked through, about 20 minutes, but cooking time varies based on grills. Remove husk before serving, top with butter, and season with salt and pepper.
Onion Rings:
Combine the rice flour, seltzer water, salt, and pepper in a medium bowl, and whisk to form a smooth paste. Combine the flour with the Essence in a shallow bowl. Toss the largest, outer rings in the seasoned flour, and dredge in the batter, shaking to remove any excess. (Save the remaining, smaller onion rings for another use.)
Heat the oil in a large, deep pot or electric fryer to 350 degrees F. Carefully add the onion rings to the hot oil, and cook, turning occasionally to prevent the pieces from sticking together, until golden on all sides, 2 to 3 minutes. Drain on paper towels and season with salt and pepper, to taste.
Kansas City-style Rib Rub:
Combine all the ingredients in a medium bowl, and stir to combine. Be sure to crumble any lumps that may form with the sugar or spices. Use for meats and seafood to be grilled, as well as for making the barbecue sauce. Any unused rub may be stored in an airtight container and kept in a cool, dry place for up to 6 weeks.
Yield: about 2 cups
Kansas City-style Barbecue Sauce:
Set a 1-quart saucepan over medium-high heat and add the olive oil. Once the oil is hot, add the onions and garlic. Sweat the onions, stirring occasionally, until translucent, 3 to 4 minutes. Add the vinegar and cook until reduced by half, about 1 minute. Add the remaining ingredients to the saucepan and bring to a boil. Reduce the heat to a simmer and cook for 3 to 4 minutes. Remove from the heat and cool. Sauce may be made up to 3 weeks in advance and refrigerated in a non-reactive airtight container.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	5817.21 Kcal (24355 kJ)
Calories from fat	1855.2 Kcal
		% Daily Value*
Total Fat	206.13g	317%
Cholesterol	59.22mg	20%
Sodium	19983.12mg	833%
Potassium	7185.58mg	153%
Total Carbs	925.64g	309%
Sugars	229.37g	917%
Dietary Fiber	62.18g	249%
Protein	67.8g	136%
Vitamin C	126.1mg	210%
Vitamin A	0.7mg	23%
Iron	26.3mg	146%
Calcium	765.1mg	77%

Amount Per 100 g
Calories	229.46 Kcal (961 kJ)
Calories from fat	73.18 Kcal
		% Daily Value*
Total Fat	8.13g	317%
Cholesterol	2.34mg	20%
Sodium	788.25mg	833%
Potassium	283.44mg	153%
Total Carbs	36.51g	309%
Sugars	9.05g	917%
Dietary Fiber	2.45g	249%
Protein	2.67g	136%
Vitamin C	5mg	210%
Iron	1mg	146%
Calcium	30.2mg	77%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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