KCFD Station 18 firefighters share their BBQ dinner recipe

KANSAS CITY, Mo. - The firefighters at Station 18 on 31st and Indiana in Kansas City, Mo., invited 41 Action News anchor Christa Dubill for dinner.

They served BBQ ribs and smokehouse BBQ beans. Firefighter and chef extraordinaire Brandon Flathers shared his recipes with us so you could also have a firehouse meal. Thanks to Captain Charley Cashen for reaching out, even if it was only to try and prove they are better hosts than Overland Park firefighters who were featured a few months earlier. 

From Brandon:

BBQ Ribs

• Slab of baby back ribs
• Mustard
• Salt
• Pepper
• Chili Powder
• Garlic Powder
• Onion Powder
• Brown Sugar
• Cayenne Pepper
• Apple Juice
• Plastic Wrap
• Aluminum Foil
• Pellets/Charcoal

I prefer to use baby back ribs, and I would recommend going to a butcher or meat market; they will have a meaty rib, and they taste better.

First, peel the membrane off the back of the rib, and then slather it with mustard, rubbing it all over the slab. You can use any kind of dry rub, or make your own. Basic ingredients of a rub would be a tablespoon of salt, pepper, chili powder, garlic powder, onion powder, a cup of brown sugar, and teaspoon of cayenne pepper, mix  all together and wha-la, you have a rub. Take the rub, apply to your ribs enough to cover them, make sure to get the tips covered also.

Using a smoker, whether pellet fed or wood, you want to have a constant temp of 225. Cook the ribs for 2 hours, rotating them (do not flip them), after one hour. After 2 hours of smoking we are going to wrap the ribs, and at this point spray apple juice on the ribs for moisture and so they don't stick. Wrap with plastic wrap, followed by aluminum foil, and cook for two more hours. It's that easy.

Smokehouse BBQ Beans

• 4 slices bacon
• 2 (40 ounce) cans pork and beans
• 3/4 cup brown sugar
• 1 tablespoon dried onion flakes
• 1 tablespoon chili powder
• 1 tablespoon prepared mustard
• 1 teaspoon liquid smoke
• 1 cup barbecue sauce
• 1/4 cup molasses

In frying pan, cook bacon to remove the grease, until tender, not crisp.

In large roasting pan or crock pot combine beans with their liquid, bacon, and the rest of the ingredients.

For roasting pan, bake uncovered in oven at 325 for 60-70 minutes. For crock pot, cook on low for 6 to 8 hours.

Dump Cake

• 1 box moist yellow cake mix
• 3 cans of pie filling (blueberry, strawberry, cherry, or apple)
• 3 cans pineapple chunks in syrup
• 2 sticks butter

In a large cake pan, put your three cans of pie filling in, drain the pineapple and then add to the cake pan. Pour the cake mix over the fruits, covering them. Cut your butter sticks into a 1/4 or smaller pieces, lay on top of the cake mix. Bake in the oven at 350 for 20 to 25 minutes or until golden brown. Let cool before serving. It's great with homemade or just regular ice cream.