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country style ribs and kraut
- Thread starter timothy
- Start date
Shawn W
TVWBB Emerald Member
That picture makes me remember the taste and smell of that tender rib meat with kraut juice, mmm. I love you man. lol
How'd you like it? Can you detail (times, temps, process) the cook a little more? What kind of kraut did you use? Did you rinse it? What would you change if anything next time?
How'd you like it? Can you detail (times, temps, process) the cook a little more? What kind of kraut did you use? Did you rinse it? What would you change if anything next time?
Larry Wolfe
Closed Account
Pork chops and sauerkraut were made for eachother and that looks fantastic Timothy!!
I make that as well but add in some granny smith apples and onions, adds a really nice sweetness.
I make that as well but add in some granny smith apples and onions, adds a really nice sweetness.
Shawn W
TVWBB Emerald Member
I recalled last night the homemade stuff has a PH close to that of fresh pineapple juice (not sure about canned kraut, I'd guess the fresh bagged stuff is closer to homemade) ...
Should be able to marinade to tenderize or inject it or a mixture with some of that in it to tenderize.
Edit: have to fix this, I don't know how much tenderizing kraut juice will actually do, I remember reading fresh pineapple juice has enzymes that causes tenderizing .... canned doesn't
Should be able to marinade to tenderize or inject it or a mixture with some of that in it to tenderize.
Edit: have to fix this, I don't know how much tenderizing kraut juice will actually do, I remember reading fresh pineapple juice has enzymes that causes tenderizing .... canned doesn't
timothy
TVWBB 1-Star Olympian
Hey thank's guys
The pork was seasoned with S-P, gran garlic, and a little old bay.
Top rack for 2.5 hrs @ 300 lid with a little apple and cherry wood.
Shawn, I used 2-2lb bags of Flanagans krisp kraut, rinsed and drained along with 6 strips of thick sliced bacon (diced) and one onion (sliced).
Added 1 can of beef broth, 1 bottle of dark beer, and enough apple juice to cover.
Foiled with the ribs for about 2 hrs, ( added a little brown sugar on the pork) @ 300- 325.
Removed the foil and drained off about 2 cups of liquid in a gravy separator, then added 1 cup back about a 1/2 hr later. (pic#7)
Served with some parslied red potatoes, and a hunk of rye bread.
I really liked this one.
Thank's again.
Tim
The pork was seasoned with S-P, gran garlic, and a little old bay.
Top rack for 2.5 hrs @ 300 lid with a little apple and cherry wood.
Shawn, I used 2-2lb bags of Flanagans krisp kraut, rinsed and drained along with 6 strips of thick sliced bacon (diced) and one onion (sliced).
Added 1 can of beef broth, 1 bottle of dark beer, and enough apple juice to cover.
Foiled with the ribs for about 2 hrs, ( added a little brown sugar on the pork) @ 300- 325.
Removed the foil and drained off about 2 cups of liquid in a gravy separator, then added 1 cup back about a 1/2 hr later. (pic#7)
Served with some parslied red potatoes, and a hunk of rye bread.
I really liked this one.
Thank's again.
Tim
