- Feb 3, 2009
- 4
- 10
I smoked some Country Style Ribs and a Pork Roast today for our Memorial Day get together. The ribs and roast were bagged overnight in the fridg having been prepared with my favorite brown sugar, salt, and rub seasoning. I used hickory for smoking. The ribs and roast hit the smoker at 7:30am. After 3 hours, the ribs were spritzed with apple juice once again, and foiled and put in a 225 oven. The roast was spritzed with apple juice once every hour until it was foiled at 11:30. The roast joined the ribs in the 225 oven.
Prep for serving the ribs was nothing more than brushing on some Sweet Baby Ray's, and trying to get them to the serving platter without them falling apart. The roast was shreaded, and I added some of the yellow BBQ sauce I had made, and mixed well.
The ribs were called "the best they had ever tasted" and the shredded pork was an amazing flavor surprize to everyone who hadn't tried a yellow BBQ sauce. The meal was rounded out with baked beans, coleslaw, potato salad, and corn on the cob. All in all, a great day.
Prep for serving the ribs was nothing more than brushing on some Sweet Baby Ray's, and trying to get them to the serving platter without them falling apart. The roast was shreaded, and I added some of the yellow BBQ sauce I had made, and mixed well.
The ribs were called "the best they had ever tasted" and the shredded pork was an amazing flavor surprize to everyone who hadn't tried a yellow BBQ sauce. The meal was rounded out with baked beans, coleslaw, potato salad, and corn on the cob. All in all, a great day.
