Smoked country style Pork ribs.

Worth1 · August 9, 2011

Folks sometimes I am my own worst enemy and this is just one of many examples.

I have been curing and smoking meat for a real long time and I thought I would share some of my wares with you all.

First off I cant stand store bought smoked pork any more than I can tomatoes of the same lineage.
The meat in this episode is not really ribs it is Boston Butt sliced into steaks but they call them ribs.

The first time I did this according to the recipe it was a salty disaster but we all learn from our mistakes and keep trying.
'
This is the result of many mistakes that has in my opinion absolute perfection.

Cure meat in a brine made up of curing salts made up of.
about one cup of cure.
1 cup of sugar.
Mix the brine with about a gallon or less of water, just enough to cover the meat.
Put meat into large container with brine and let cure for 24 hours.

Cut off a piece of meat and cook in a pan to test if it is cured all of the way through, it should cook up pink all of the way through.
If so, put all of the meat into a large kettle with lots of water and let simmer for about 45 minutes or so.
While waiting for the meat to simmer mix up honey and sugar make a pourable slurry. The amount will depend on how much meat you have.
Light a very small fire in you BBQ/smoker of choice. (Just enough to make smoke but very little heat.
About 130 or less will do.
Smoke at medium smoke for about 2 hours.
While smoking put on liberal amounts of the honey/sugar mix.
use all you can and let the dog have the rest. BOO BOO loves honey.

Here is the result, you have never had anything like it in your life.(EVER)

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August 9, 2011	#1
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Smoked country style Pork ribs. Folks sometimes I am my own worst enemy and this is just one of many examples. I have been curing and smoking meat for a real long time and I thought I would share some of my wares with you all. First off I cant stand store bought smoked pork any more than I can tomatoes of the same lineage. The meat in this episode is not really ribs it is Boston Butt sliced into steaks but they call them ribs. The first time I did this according to the recipe it was a salty disaster but we all learn from our mistakes and keep trying. ' This is the result of many mistakes that has in my opinion absolute perfection. Cure meat in a brine made up of curing salts made up of. about one cup of cure. 1 cup of sugar. Mix the brine with about a gallon or less of water, just enough to cover the meat. Put meat into large container with brine and let cure for 24 hours. Cut off a piece of meat and cook in a pan to test if it is cured all of the way through, it should cook up pink all of the way through. If so, put all of the meat into a large kettle with lots of water and let simmer for about 45 minutes or so. While waiting for the meat to simmer mix up honey and sugar make a pourable slurry. The amount will depend on how much meat you have. Light a very small fire in you BBQ/smoker of choice. (Just enough to make smoke but very little heat. About 130 or less will do. Smoke at medium smoke for about 2 hours. While smoking put on liberal amounts of the honey/sugar mix. use all you can and let the dog have the rest. BOO BOO loves honey. Here is the result, you have never had anything like it in your life.(EVER) Attachment 19661 Attachment 19662 Attachment 19663 Attachment 19664 Attachment 19665 Last edited by Worth1; November 17, 2012 at 05:43 PM.