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
nd sealing. Alternately, arrange the rib sections side by side in
Preheat oven to 300 degrees F.
Mix rub ingredients together well.
Lay the ribs on a rack in a foil-lined pan, and rub all of the spice mix evenly onto both sides of both rib racks.
Bake meat-side up for 2 hours, or until each rack droops on both sides when picked up with tongs in the middle.
Serve with favorite BBQ sauce, or dry. (I enjoy them both ways).
HINT: Can bake ahead, especially if making for a crowd. To reheat, bake (meat side up) partially covered with foil for 30 minutes at 250 degrees F.
owl, combine everything except the pork ribs. Mix well and set
edium-low heat. Mix barbecue sauce and drink mix until
ven to 475\u00b0F. Place pork in a large baking dish
Place all ingredients, except pork, in a bowl and whisk
Wrap ribs in foil, bone side down.
Place on a cookie sheet; bake at 325\u00b0 to 350\u00b0 for 90 minutes.
Open foil; baste with barbecue sauce.
Cook, uncovered, an additional 30 minutes. Absolutely delicious!
And no clean up!
ontainer large enough to hold pork (3- to 4-gallon
immer, covered, 1 hour, until pork is almost tender. Add mushrooms
he cryovac Kansas City style pork rib slabs, but any style would
eck bones, country-style pork rib, beef chuck, beef rib, and lamb shank
Hand massage the yellow mustard on all surfaces of the ribs.
Then to taste sprinkle the all purpose seasoning to the ribs.
Place in a baking pan or roasting pan and set the over for 225-250\u00b0F.
Bake for at least 5 hours.
One hour before they are done, begin to baste with BBQ sauce every 30 minutes till you get a decent coating. If you like, you may broil at the end for a little crispness, but the bones by this time will be falling out. Leftovers (if you have any) may be used for pulled pork sandwiches.