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Guest
Guest
Here in Missouri we occasionally find a cut called "country-style ribs". They're not ribs at all, in fact; they're a blade-in pork shoulder cut into chunks about 2" wide by 2" deep and maybe 6' long - the length of the shoulder.
I'm a little puzzled because I've never seen them anywhere else. There no hits on this site for "country-style ribs" that describe what we get here.
Think the succulence of pork shoulder, the bark of renowned Mr Brown in triplicate, all in three and a half hours in WSM. And almost free. To wit: at Sam's yesterday three racks of baby backs were about $28. Five and a third pounds of "country-style ribs": $8.46.
Here's my recipe:
1. Sprinkle liberally with your favorite rub.
2. Put into large FoodSaver bag. Cover with apple juice. Vacuum seal bag (a little tricky with all this liquid).
3. Let "ribs" marinate about three hours. The vacuum sealing opens up the pores of the meat and the marination time is decresed significantly.
4. Remove ribs from frig. Light WSM. Short cook = lots of smoke!
5. Put ribs on. Let WSM do its 250-degree magic for two hours.
6. Pop the lid, turn the ribs, mop with leftover marinade (you didn't throw it out, did you?).
7. Watch temp. The oxy gulp will give you a spike.
8. This recipe almost requires a thermapen, because you have multiple pieces of meat of different sizes in the cooker. At three hrs, start probing, and be careful to test them all. You have to hang around now, 'cuz they're going to finish unevenly over the next 30 mins or so.
9. I like to grab 'em at 190.
10 Take your leftover marinade/mop (you didn't throw it out, did you?), dump it into a small saucepan. Add some apple juice. Add some cider vinegar. Couple gluggs to start. Cook a couple mins. Add cider until you get your idea of Carolina vinegar-based sauce. I like mine pretty generous with the vinegar, and cooking it sure softens it up.
12. Serve with the sauce in bowls. As you pull the meat from the bones, drop in the sauce. Not sharing the bones with your dogs is unspeakably cruel.
13. And most importantly, do NOT serve this to your stepson. He will take the leftovers to school for lunch the next day, leaving YOU no lunch.
I'm a little puzzled because I've never seen them anywhere else. There no hits on this site for "country-style ribs" that describe what we get here.
Think the succulence of pork shoulder, the bark of renowned Mr Brown in triplicate, all in three and a half hours in WSM. And almost free. To wit: at Sam's yesterday three racks of baby backs were about $28. Five and a third pounds of "country-style ribs": $8.46.
Here's my recipe:
1. Sprinkle liberally with your favorite rub.
2. Put into large FoodSaver bag. Cover with apple juice. Vacuum seal bag (a little tricky with all this liquid).
3. Let "ribs" marinate about three hours. The vacuum sealing opens up the pores of the meat and the marination time is decresed significantly.
4. Remove ribs from frig. Light WSM. Short cook = lots of smoke!
5. Put ribs on. Let WSM do its 250-degree magic for two hours.
6. Pop the lid, turn the ribs, mop with leftover marinade (you didn't throw it out, did you?).
7. Watch temp. The oxy gulp will give you a spike.
8. This recipe almost requires a thermapen, because you have multiple pieces of meat of different sizes in the cooker. At three hrs, start probing, and be careful to test them all. You have to hang around now, 'cuz they're going to finish unevenly over the next 30 mins or so.
9. I like to grab 'em at 190.
10 Take your leftover marinade/mop (you didn't throw it out, did you?), dump it into a small saucepan. Add some apple juice. Add some cider vinegar. Couple gluggs to start. Cook a couple mins. Add cider until you get your idea of Carolina vinegar-based sauce. I like mine pretty generous with the vinegar, and cooking it sure softens it up.
12. Serve with the sauce in bowls. As you pull the meat from the bones, drop in the sauce. Not sharing the bones with your dogs is unspeakably cruel.
13. And most importantly, do NOT serve this to your stepson. He will take the leftovers to school for lunch the next day, leaving YOU no lunch.