I saw some of my favorite ribs in the butcher a couple of days ago and I couldn't resist buying about 4 kilos. Not sure exactly what the American name for them is, but the meat is thick and they run into the spine of the pig. These ribs I usually just bar b que, but I thought I'd do something different and do Pop's brine cure with some Jamaican jerk seasoning. I cut each rack between each rib, but still left the rack intact to insure good penetration of the cure.
They are now sitting in a tupperware in my fridge on the 3rd dayin the brine and I'l give it 10 days total. When I bar b q them,
I usually pre-boil them an hour to insure tender 'fall of the bone'meat and am wondering if I just treat them as I do most of my smokes..................225f for 2 to 3 hrs, they might be a little tough.
Are there any suggestions as to how I can make them tender enough to not have to use a knife and fork to eat??
Would foiling them during the 1st part of the smoke make them tender?? and maybe a lower temp and longer smoke time
keep them soft??
Your suggestions appreciated...............