So, here we go!
Picked up these country ribs for a $1.50 a pound. For those who don’t know, what is sold as “country ribs” are actually usually pork butt/shoulder sawn in to thick rib like shapes. Sort of like thick pork steaks.
For the first time, I used the yellow mustard pre-rub method. Not sure how much of a difference it made but it had to add something. My ribs are usually “smack yo momma” good, I’m not sure I tasted anything different, but these turned out knee buckling good.
On to it:
BBQ Rub (recipe below)
MES smoker for about 2:45?...ish…at 235. Mix of hickory, alder and pecan chips, some soaked some dry.
I didn’t have any apple juice and really didn’t want to add any sweet…I’m more of a savory guy with this stuff. So I had an epiphany…I took a pinch (maybe a fat teaspoon?) of granulated chicken bouillon, tossed in in the pan and ladled some of the oily smoked water from the water pan (probably about a cup or less). I do use water in the pan and as the ribs cook they drip goodness in to it. I thought, “why the hell not use that somehow?”, So I did. I swirled the liquid around till the bouillon was dissolved and there was just enough to cover the pan bottom.
So probably another 1 ½ to 2 hours in the smoker at 250.
Coming out of the pan they were just beginning to fall apart and you can see the biggest piece and the only piece with bone was a perfect 185.
My saucing method uses the gas grill to set the sauce. Here they are just on the grill with the little bit of pan juices drizzled over them. you can see my note on the pic for "proof of fall apartage" (not a word today, but give Websters time...they just added "Bruh" so they will eventually take everything!)
Here they are sauced….MAN CANDY BABY!
Yep, corn on the cob roasted on the grill then got some brownage on them. And yes that is my gas bottle below there, I had pulled the catch pan out to rescue a wayward bit of pork that fell through and forgot to put it back right away. Good thing there was no leak, eh?
I’ll not win a plating award with this, but there it is with more sauce drizzled on and served with BBQ rice which is simply rice with some of the BBQ sauce added to the water and whatever spices you want. I used garlic powder, onion powder, pepper, and dried chives.
"The corn" you ask? Well, these were rubbed with a lime wedge, coated with some sour cream, seasoned with Chef K-Dudes Creole/Cajun seasoning (No trademark or copyright restrictions, it's just my home mix) and then coated with freshly finely grated Parmesan (Not the canned or jarred stuff but that would work). You turn the sour cream coated corn and pack the cheese all around the cob. Served with a lime wedge you squeeze over the corn as you turn it to eat it…that is if you are a “linear” corn on the cob eater and not a “circumferential” corn on the cob eater (eating down the length vs. in a circle around the cob).
So, my Cajun season is a loosely modified Emeril’s Essence:
2 tbl coarse salt (Kosher or sea is best)
2 tbl granulated or powdered chicken bouillon
2 tbl paprika (the regular stuff)
2 tbl smoked paprika
¼ cup garlic powder
2 tbl cayenne pepper
1 tbl coarse black pepper
1 tbl onion powder
1 tsp white pepper
½ tsp dried oregano (grind finer between fingers)
½ tsp dried thyme (grind finer between fingers)
*One of the biggest difference to my blend that you don’t see often and maybe will see more now that I shared, is I replaced half the salt with the chicken bouillon. Bouillon is an excellent way to add some “Umami” (that’s deep flavor for the really country folks in here...trust me, my family is mostly hillbilly, I'm used to explaining "dem big words") to dishes, replacing the salt, do not add in addition to salt in recipes.
My BBQ Rub is:
2-tbl Brown Sugar
2-tbl Coarse black pepper
1-tbl Chili Powder
1-1/2 tsp kosher or coarse sea salt
1-1/2 tsp Red pepper flakes
1-tsp Granulated garlic powder
1-tsp Onion powder
¼- tsp white pepper
From Taste of Home Cookbook grilling section recipe for BBQ spare ribs. I added the onion powder and white pepper to this and sometimes add ground coriander to taste.
I also switch out the red pepper flakes for cayenne pepper if I want to use it in an injection.
*I just shared this in another thread.
-My go-to sauce is Original Sweet Baby Rays heavily cut with cider vinegar and Texas Pete hot sauce. I don’t measure, I just dump cook it. This is a basic method I learned from the Late Wilbur Hardee a long time ago and I use it for my ribs. Here’s part of that story I shared in another thread: http://www.smokingmeatforums.com/t/161927/country-style-pork-ribs/20
I do make custom BBQ sauces for other stuff, but I consider this “perfect” for what I want on ribs, whether, country, baby back or any rib.
(Also, someone please tell me if posting rub recipes and such is a no-no here. I saw folks in another thread keep it close to the vest directing people to Jeff's recipes instead of just sharing one. I need to know if there is a protocol here. I haven't looked in to it yet, but I don't mind supporting the site somehow...maybe a membership?) I may need to be disciplined