Recipe for Smoked Country Style Pork Ribs
The guys at HomeBBQ put together this recipe for smoked country style pork ribs. They recommend using country style cut from the pork loin. The shoulder cut will work too but the loin is preferred.
Basic BBQ Rub:
1/4 cup salt (non-iodized) 3 Tbs Brown Sugar 2 Tbs Black Pepper 1 Tbs. Garlic Salt 1 Tbs. Paprika 1 Tbs. Chili Powder 1 Tsp. Sugar 1 Tsp. Onion Powder 1 Tsp. ground Cumin 1 Tsp. Red Pepper (optional)
They smoked it at 250 degrees until the internal temperature was 185 degrees. That sounds a little high (and potentially pretty dry meat) to us but it works for them.
They use sand instead of water in the water pan of the smoker. This moderates the temperature in the smoker better than water.
What would you change to improve this recipe?
Also as a past professional chef I agree with Chuck. Meat smoke is the dreeisd flavor so do not mask it with marinades. Also when smoking meat the surface needs to be dry for a nice brown color to form. Be careful not to heat (burn) the wood too much as this causes it to produce sour acids. In small amounts this is nice but in higher levels will ruin your meat pleasant smoke flavor.I have never injected a marinade into meat but if I were to do so I would put it any where I want. It is just a matter of choice. Try different beers, lighter ones for chix and darker for red meat. Get a Kriek (Belgian Cherry beer) to use, very nice.Enjoy