I really like classic barbecue seasonings and sauce but the whole world smokes and grills so I did some reading to come up with something different for some CSR's I had. Steve Raichlen's book, Planet Barbecue, had a recipe from Germany for grilled pork. I changed it to my tastes with less salt and modified it for a slow smoke instead of grilling and called it German Country Style Ribs.
I mixed 7 ml (1 1/2 teaspoon) kosher salt, 15 ml (1 tablespoon) paprika, 5 ml (1 teaspoon) fine grind black pepper into a rub and spread it on 6 CSRs.
I put the CSRs in a casserole dish and put 250 ml (1 cupl) chopped onion, 2 cloves garlic chopped, 15 ml (1 tablespoon) fresh thyme chopped, 15 ml (1 tablespoon) fresh sage chopped and 25 ml (2 tablespoons) vegetable oil in the casserole dish and tossed the CSRs in the mixture. I let the CSRs marinate for 4 hours, stirring them up a couple of times.
I took the ribs out of the mixture and knocked most of the onions and garlic off the CSRs. I put them on a rack in the fridge for an hour.
I put them in the pellet smoker preheated to 230 F with oak pellets.
I cooked them to an internal temperature of 115 F and flipped them.
I cooked them to an internal temperature of 155 F and brought them in to sit for few minutes.
The finished product.
We served it with a green salad and pasta with marinara sauce.
The Verdict
This is quite a different seasoning blend and I quite like it. It has a nice mellow soft heat from the paprika and great taste from the onion. She Who Must Be Obeyed really liked it. So guess what I will be making again.
Disco
I mixed 7 ml (1 1/2 teaspoon) kosher salt, 15 ml (1 tablespoon) paprika, 5 ml (1 teaspoon) fine grind black pepper into a rub and spread it on 6 CSRs.
I put the CSRs in a casserole dish and put 250 ml (1 cupl) chopped onion, 2 cloves garlic chopped, 15 ml (1 tablespoon) fresh thyme chopped, 15 ml (1 tablespoon) fresh sage chopped and 25 ml (2 tablespoons) vegetable oil in the casserole dish and tossed the CSRs in the mixture. I let the CSRs marinate for 4 hours, stirring them up a couple of times.
I took the ribs out of the mixture and knocked most of the onions and garlic off the CSRs. I put them on a rack in the fridge for an hour.
I put them in the pellet smoker preheated to 230 F with oak pellets.
I cooked them to an internal temperature of 115 F and flipped them.
I cooked them to an internal temperature of 155 F and brought them in to sit for few minutes.
The finished product.
We served it with a green salad and pasta with marinara sauce.
The Verdict
This is quite a different seasoning blend and I quite like it. It has a nice mellow soft heat from the paprika and great taste from the onion. She Who Must Be Obeyed really liked it. So guess what I will be making again.
Disco
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