How To Smoke Country Style Pork Ribs
I learned about barbecue in Birmingham Alabama where I was turned on to the art and science of soul food.
While I loved all the exotic foods I'd never been exposed to it was the soul food that powered me on a daily basis: Oxtails, Collard Greens, Smothered Chicken, Fried Pork chops, Whiting Fish Sandwiches, Skins and Pieces [ Chicken Wings simmered with skin on potatoes] the list was endless and I was determined to winnow the finest from a city whose offering were seemingly endless.
I did manage to become a respectable soul food cook after years of experimentation.
How do y'all smoke your country style pork ribs?
I cook 10 pounds at a time but you can cook less if you'd like. The first day I eat them as barbecue with Archibalds [from Northport, Alabama] sauce. The second day I eat them as carnitas tacos on El Milagro tortillas. The third day I like to use them in a stir fry.
There is no fourth day.
I suppose there are people who don't live in Alabama, Texas or perhaps Kentucky who might try to smoke country style pork ribs.
While those results might range from iffy to acceptable [just like barbecue restaurants that aren't located in the Big Three] they could always give the following a shot . It won't transport you to the great state of Texas but at least you can eat like a Texan and fantasize a bit.
Smoked Country Style Pork Ribs
10 lbs, Pork Ribs, Country Style [the ones cut from the blade end of the pork loin]
Salt, Kosher, Sea Salt or another good kind of non iodized salt
Pepper, Black, Fresh Ground if possible
Charcoal, 18 lumps [Hard wood lump works best but Kingsford will do the trick]
Hickory, 6 Chunks, baseball sized, soaked in water for at least a day
* Generously salt and pepper the ribs, use lots of both til you have a good crust all over the meat
* Build your fire
* When your charcoal is almost completely gray give your smoker a little shake and let the embers settle
* Put soaked wet wood on top of embers
* Arrange meat on grating on opposite side of fire, open vent all the way over the ribs
* For first hour let smoker cook at full heat with vent all the way open
* For second hour close vent half way
* For third hour and onward close vent 90% of the way
* Your fire should give you about 4 hours of heat, 100's of factors contribute to the longevity of the fire so your results may be shorter or longer
* At the 4 hour mark your ribs should be fork tender, if they're not, place them in a big baking pan and finish them in the oven [at no more than 200 degrees] til tender
Just tried the above recipe but altered a bit.
1 c. Salt
1/2 c. Pepper,black,coarse ground
1/4 c. Turbinado
2 T. Chile Arbol,ground
Obviously a lot more flavors coming off this rub. The Arbol and the Turbinado get along pretty well making the pork start sweet then finish with a bit of heat at the end.