Oak Maple Smoked Country Style Pork Ribs

 

       This is Barb's favorite cut of pork.  Country style ribs have been around to feed folks for many years.  Although not as we have known as Pork Buts, Shoulders, Belly or Baby Backs, these have their place in the lineup for sure.  They are meatier and fuller than the other pork ribs.  To this point we have only grilled them.  I utilize my rubs/recipes much like my approach to pork butts. No injection but wrapped.  

3 pounds meaty country style pork ribs

BBQ sauce

Mustard

KOSMOS Killer Honey Bee Rub

Meat Church Bacon Honey Rub

Apple cider Spritz bottle

      Fire up wood pit 250-275F.  Maintain.  Again, I start the fire with lump style charcoal and then spike it with meal as I go.  Slather ribs with mustard and then liberally coat with both rubs.  The mustard acts like a bonding agent to keep the rub on the ribs.  When pit temp is stable place ribs in pit and seal.  

Welcome to the Pit of Death

2 hours in, starting the cider/apple juice spritz

4 hours in 150F, ready for wrap

Wrap and return

       Once every hour check pit and spritz with Apple/Cider.  At 150F remove ribs and wrap in foil; return to pit.  When rib internal temps are 180F, remove and let rest 1 hour. These are NOT spareribs and 1 rib will make a meal, plan accordingly.  Serve.  

Bon Apetite 

"People who love to eat are always the best people"

Julia Child

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