KC's Rib Shack BBQ Restaurant

We look foward to serving you what we feel is the best BBQ you can buy anywhere. Years before opening the restaurant we studied and cooked "Q" from all over the country. Memphis, The Carolinas, Texas, Kansas City and took what we liked from all the styles. That makes it kinda hard to put a finger on what style BBQ we cook.  Our menu may be limited but we want every item on it to taste great and not just O.K.  We rub our meats with spices the day before and slow cook them in hickory smoke for a better part of the day at low temperatures. Too hot and the juice in the meat begins to boil & steam off.     The reason most restaurants in this area hide their ribs in a thick sweet overpowering BBQ sauce is because after they come out of the crockpot / pressure cooker / steamer or whatever method they use to speed cook the ribs they are left with a flavorless gray mush on a bone and a bucket of pork flavored water.  The only way to make a good chicken or beef broth is to boil some bones and get the flavor out of the meat into the water. The same thing happens to the ribs, all the flavor ends up down the drain so they have to replace it in the sauce.  We serve our sauces on the side so the flavor of the meat can speak for itself. I usually mix it up,  I'll have some with no sauce and some with. Do what ya like.  My favorite on the ribs is the KC's Appletree slatha or Spicy.  On the chicken I like the Regular or the Spicy & with the pulled pork it's the Carolina Red, North Carolina Vinegar based sauce.     We hope you enjoy eating our food as much as we enjoy preparing it.  I went into this business because experts say if you want a great business take something you have a passion for and make that your business.  I love to Que and love the people & aura that surrounds it.  So please, I know that not everybody's tastes are the same.  If there is anything you are not delighted with let us know and we'll hook ya up with something you are.     If you have any questions about how to prepare true BBQ in your back yard I'd be happy to tell ya what I know, or most of it, (ya gotta keep some secrets).  That's how I learned, people showed me.  Or if you have any secrets you care to pass along I'm listening.  A lot of people from New England think BBQ is cooking up some burgs and dawgs on the gas grill.  That's actually grilling which is done at high temps for short periods.  Great for tender meats like steak.  Not so great for less tender cuts.  BBQ is done at low temps for long periods in some form of pit or smoke chamber to tenderize the meat.  Any redness or pink you may see in the meat is from the smoking process and called a smoke ring.  This is a desired effect.  We assure you, to be uncooked would be impossible.     "Bar•B•Que is one of life's true pleasures!"  Its about getting dirty, drinking some cold ones, and shootin' the breeze while cooking great food with no trace of pretension.  "For next to survival, fellowship is the main purpose of cooking and eating.  People spending time together while preparing food and eating - this is the essence of barbecue."  I think it's an instinct that draws people to food cooked over fire & smoke.  For the same reason a house cat loves to hunt after being domesticated for thousands of years.  We have only been cooking inside on stoves for a relatively short time to lose that raw instinct.