What are Country Styles Ribs? Not really ribs, but little chops made from the rib end of a pork loin, or in some shops, cut from a pork butt. Here’s an interesting article on when and how they were developed.
These were on sale for $1.49/lb this week at my local supermarket.
I put them into a simple brine of sugar, salt and water. The ice is to bring the temperature down below 40* as quickly as possible as they go into the refrigerator.
Now, to decide which cooker to use. Left to right the UDS, the mini UDS, the Genesis gasser, the Stumps Baby, the Smoke-EZ mod Kettle or the BGE. (Yes, like many of you I’m a BBQ Psycho)
The UDS it is!
Minion Method and a basket full of lump. You’ll notice that I cook on a wooden deck, so I’m extremely careful with how I treat my coals! I also keep a bucket of water and a fire extinguisher handy!
After four hours in the brine, they get a nice rub. Simply Marvelous Season All followed by SM Sweet Seduction.
On racks in pans and into the cooker. The pans are covered with foil to make cleanup a little easier.
I let them cruise at 250 (without peeking) until the IT reached 195. It took about four hours.
They turned out so moist and tender, I skipped the sauce and served it on the side.
I served them with some fried chicken, coleslaw, tater tots, cornbread and steamed corn, with rave reviews all around.