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They are basically thick slices of a Butt. They can be smoked low and slow until probe tender or put a couple hours of smoke on them and finish with a braise. This is a place my Sweet Foiling/Finishing Sauce works well. Some folks like them really tender almost to the point of Pulled Pork. Others like them more steak like and only cook to 150. Your choice. There are hundreds of posts on CSR's and what guys have done in the past...JJ
Foiling Juice / Sweet Pulled Pork Finishing Sauce
Foiling Juice
For each Rack of Ribs Combine:
1T Pork Rub, yours
1/2 Stick Butter
1/2C Cane Syrup... Dark Corn Syrup...or Honey
1/4C Apple Cider...or Juice
1T Molasses
Optional: 2T Apple Cider Vinegar. Add 2T Mustard and 1/4C Ketchup to make it more of a KC Glaze.
Simmer until a syrupy consistency.
BTW...You can sub Cola, Dr.Pepper or Root Beer for the Apple Cider to change things up.