Kansas City Pork Kebabs

Kansas City–style ribs are the gold standard for barbecue around the world. Unfortunately, to get them perfect requires 6 hours in a smoker, care, and patience. These kebabs start with pork butt, the preferred cut for pulled pork barbecue. Cut into small cubes, these kebabs are tender and delicious. Add in the best Kansas City Barbecue sauce, and these skewers are as close to a real barbecue flavor you can get in less than 30 minutes.

MAKES: 6 TO 8 KEBABS

INGREDIENTS:

KEBABS:

• 1 pork butt (about 3 pounds, or 1.5 g)
• 6 to 8 skewers

SPICE RUB:

• 2 tablespoons (14 g) paprika
• 1 tablespoon (15 g) brown sugar
• ½ teaspoon salt
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• ¼ teaspoon garlic powder

KANSAS CITY BARBECUE SAUCE:

• 1 cup (240 g) ketchup
• ½ cup (120 ml) water
• ¼ cup (60 ml) cider vinegar
• 3 tablespoons (45 g) brown sugar
• 1 tablespoon (20 g) molasses
• 1½ teaspoons onion powder
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• ½ teaspoon celery salt
• ¼ teaspoon allspice
• ¼ teaspoon cayenne pepper

INSTRUCTIONS:

1. Place all the sauce ingredients in a medium saucepan and bring to a simmer over medium-high heat for 1 to 2 minutes, stirring often. Reduce the heat to medium-low and simmer for 5 to 6 minutes. Remove from the heat and set aside. You can double the sauce recipe and reserve half to serve with the kebabs. Simply divide the sauce in half, store one half in a separate container in the refrigerator, and then warm and serve as a table sauce.
2. Cut off any excess fat from pork roast and cut into 1¼-inch (3 cm) cubes.
3. Thread the pork cubes onto the skewers.
4. Combine all the ingredients for the spice rub and season the meat evenly. Let stand at room temperature for 15 minutes.
5. Preheat the grill for medium-high heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.
6. Place the kebabs onto the grill. Cook for 8 minutes, turning once. Warm barbecue sauce and baste, turn the kebabs, and baste again. Do this every few minutes until the kebabs reach an internal temperature of 145°F (63°C).
7. Remove the kebabs from the grill, place onto a clean platter, and lightly tent with aluminum foil. Let the meat rest for 7 to 10 minutes and then serve.