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Tropical Country Ribs

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Awesome Country Style Ribs with a tropical twist.  For the step by step photo recipe, click on the photo above.

 

Country style ribs are not really ribs at all, but are in fact slices of pork shoulder or loin that roughly resemble the shape of ribs. Cooked properly, they are a meaty and delicious treat. I like to start mine in a brine for about two hours.

The brine:
- 4 cups water
- 1/4 cup Kosher salt
- 1/4 cup granulated sugar
- 2 tablespoons pork rub

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While that’s getting happy in the refrigerator, I’ll put together my tropical salsa:

- 1 whole pineapple diced

- 1 mango diced

- 1/2 red onion diced

- 1 ear of fresh picked corn

- 1 pint grape tomatoes

- 1/4 cup mint leaves chopped

- 1/4 cup parsley chopped

- zest and juice of one lemon

- 3 tablespoons extra virgin olive oil

- sea salt

- crushed red pepper

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That goes into the refrigerator to chill and we start the fire.  I’m using the Big Green Egg today, with Royal Oak lump charcoal and some cherry wood chunks for flavor.  Indirect heat by using the Platesetter and a water pan to keep everything extra moist throughout the cooking process.

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The two hours are up so the ‘ribs’ come out of the brine and get a good rinse.

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then a medium coating of my homemade pork rub.  Use your favorite but make sure it’s a sweet rub.

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Onto the Egg, running at a steady 250 degrees.

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Flip them after about two hours.

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then bring them inside an hour later.  At this point, the internal temperature should be around 160 degrees and stalled.

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I poured on 6 ounces of pineapple juice, covered with foil and put it back on the Egg until the internal temperature reached 195 degrees.  This took about another hour.

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Here is how they looked, finished and glazed.

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I served them with a local IPA, the tropical salsa and a salad of green and red leaf lettuce.

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For those of you who are interested, here’s a closeup of the beer.  Enjoy!

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