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
Place all ingredients, except pork, in a bowl and whisk
nd sealing. Alternately, arrange the rib sections side by side in
ontainer large enough to hold pork (3- to 4-gallon
immer, covered, 1 hour, until pork is almost tender. Add mushrooms
eck bones, country-style pork rib, beef chuck, beef rib, and lamb shank
mall bowl; set aside. Place pork in a separate small bowl
ven to 325\u00b0F. Toss pork lightly in flour seasoned with
mall bowl. Rub all over pork. Refrigerate 30 mins to marinate
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.
nd black pepper. Remove the pork loin from the ribs and
ORNING BEFORE COOKING.
Pat pork chops with a paper towel