ry ingredients.
Rub the pork rib on all sides with dry
long the long side of pork and stuff it with the
For the pork rib:
Preheat the oven to
ver the outside of the pork rib roast.
Toss the onions
BRINING=put all ingredients into a glass jar, dissolve salt thoroughly.
Add pork & place jar in refrigerator for soak 4 hours.
Remove pork and rinse thoroughly ( 5+ times).
Preheat smoker to 220F, place full water pan and pre-soaked chips into smoker.
Smoke 2 1/2 hours until internal temperature of 165\u00b0F.
Remove and let rest 10 minutes.
ut the meat into 2-rib sections and place on serving
Buy a 4 pound loin or pork rib end and have your butcher bone and cut it into chops.
You should have at least 9 thick chops from this amount.
Cut excess fat from the chops; otherwise, the sauce will be greasy.
Sear the chops until brown and put in the bottom of a shallow 3-quart casserole dish.
Season with about 1/2 teaspoon salt and 1/4 teaspoon pepper.
ormally.
Remove the Boneless Pork Rib Patty from the container and
ven to 475\u00b0F. Place pork in a large baking dish
he cryovac Kansas City style pork rib slabs, but any style would
Place all ingredients, except pork, in a bowl and whisk
nd sealing. Alternately, arrange the rib sections side by side in
Place onion in crockpot; place pork on top.
Combine sauerkraut, apple sauce and caraway seed and put on top of pork.
. Cover; cook on low heat for 8 hours.
Place pork chops in a greased 4-quart crockpot.
Mix together the stuffing mix, water and soup. Spread this mixture over the chops.
Cover and cook on HI heat for about 3 hours.
coat a 6 quart crockpot with cooking oil spray for easy cleanup.
pour 1/2 the barbecue sauce into crockpot.
peel and chunk carrots and put them in the pot.
sprinkle salt and pepper on both sides of chops and brown them in a large frying pan for 3 minutes on each side.
spread the rest of the barbecue sauce on each side of the chops and place them on top of the carrots.
prepare the stove top stuffing and after dividing it into 4 servings place one serving on each chop.
cook on high for 21/2 hours.
ontainer large enough to hold pork (3- to 4-gallon
immer, covered, 1 hour, until pork is almost tender. Add mushrooms
ot oil, then place in crockpot.
Sprinkle with dry onion
eck bones, country-style pork rib, beef chuck, beef rib, and lamb shank
mall bowl; set aside. Place pork in a separate small bowl