Smokin-It User Forum!
Recipes => Pork => Topic started by: jcboxlot on August 28, 2015, 08:30:16 PM
-
I’m sure I posted this before, but dang are these good and will be better tomorrow on the gasser~! Must be a food science thing.
4 lbs in bone country ribs, don’t get the small crap for the grocery store!
Brine overnight
Mustard and rub that you like
4 hours in SI, followed by 1 ½ sauced
5 ½ total hours in smoker.
225 degrees.
I used 3 oz cherry wood with apple juice kicker.
They temped at about 170 after the time, aok for pork but not high enough for a “pulled boston”.
Call me crazy, but I am 50/50 that I like these better than regular “ribs” take the cut choice.
-
Those look really good. I have tried them but with mixed results as I put them on for too long a time. Congrats,
Hardpan
-
Hey John those look really good. Did you have the butcher cut them that thick for you? As have never seen them that thick at the grocery store.
-
The way the butcher sells them. Yes, a lot better than small ones at any grocery store.
-
Not crazy at all, John! Country ribs are the bomb, in my opinion! I do them very similar to you, except I don't sauce them (but need to try that). Lots of great meat on them, and they come out tender and juicy!