Last Sunday was Mad Scientist/Experiment in Science night and I elected to try Country Style Pork Ribs on the Weber.
A couple of pounds of pink pork were soon rinsed off and dried and rolled in a dry rub mix of:
Brown Sugar
Paprika
Dutch Mustard (like Wasabi)
Powdered Pork Bouillon
Sea Salt
I let the seven "ribs" rest and adjust to their new coats while I stoked up the Weber.
It took forever so I wrote a down and dirty blues song for barbecuing. I'll sing it and put it on YouTube some day soon.
I know there are only five in the photo, I Stole it off the Internet. (Not copy written.)
Why do they call them ribs when they are really part of the butt which is actually part of the shoulder?
And are they still ribs when the ribs are gone?
Moderator, please feel free to scrub the photo if you feel that it's a violation of some kind.
I thinks its a violation of our free speech rights if we can't post a picture of pork without fear of litigation.
Any who, short story:
Heat: medium? I didn't look.
Smoked in Alder wood: two hours.
Wrapped with sauce: two hours.
Results were very tender and juicy and mild (for my wife).
Served with potatoes, wrapped and baked in the Weber and with hard cider, Angry Orchard Green.
Sauce?
An unknown brand KC style mixed with apple butter. It got good and thick and was yummy.
All gone in less than half an hour, consumed by two Seasoned Citizens.
Sorry, no Q-view. Too hungry.
Ideas for next time:
More smoke and add some Cayenne to the rub.
Get a bigger smoker and do a bigger batch.
Invite friends and have them bring the hard cider.
Open for comments, please.
Thanks,
Tom
A couple of pounds of pink pork were soon rinsed off and dried and rolled in a dry rub mix of:
Brown Sugar
Paprika
Dutch Mustard (like Wasabi)
Powdered Pork Bouillon
Sea Salt
I let the seven "ribs" rest and adjust to their new coats while I stoked up the Weber.
It took forever so I wrote a down and dirty blues song for barbecuing. I'll sing it and put it on YouTube some day soon.
I know there are only five in the photo, I Stole it off the Internet. (Not copy written.)
Why do they call them ribs when they are really part of the butt which is actually part of the shoulder?
And are they still ribs when the ribs are gone?
Moderator, please feel free to scrub the photo if you feel that it's a violation of some kind.
I thinks its a violation of our free speech rights if we can't post a picture of pork without fear of litigation.
Any who, short story:
Heat: medium? I didn't look.
Smoked in Alder wood: two hours.
Wrapped with sauce: two hours.
Results were very tender and juicy and mild (for my wife).
Served with potatoes, wrapped and baked in the Weber and with hard cider, Angry Orchard Green.
Sauce?
An unknown brand KC style mixed with apple butter. It got good and thick and was yummy.
All gone in less than half an hour, consumed by two Seasoned Citizens.
Sorry, no Q-view. Too hungry.
Ideas for next time:
More smoke and add some Cayenne to the rub.
Get a bigger smoker and do a bigger batch.
Invite friends and have them bring the hard cider.
Open for comments, please.
Thanks,
Tom
