PORK LOIN COUNTRY STYLE RIBS RECIPES RECIPES

Steps:

• Remove the country style ribs from the package and rinse them under cold water.
• Pat them dry with a paper towel and lay them on the cutting board or in a large pan to contain the mess you’ll make by seasoning them ?
• It’s pork.. very good pork, I might add and as most of you know, that calls for a nice sticky base of yellow mustard to help the rub to stick to the meat.
• Go ahead and be generous.. it won’t taste like mustard and it won’t be yellow when it’s all said and done.
• Rub it all over with you hands or if you’re squeamish, I suppose you could use a basting brush.
• As long as the mustard is completely covering the meat, doesn’t matter how it gets there (within reason of course).
• Sprinkle my Jeff’s original rub (purchase recipes here) onto the meat and make sure you have full coverage on all sides.
• I like to rub it in a little so it turns into a paste with the mustard.
• If you have Bradley racks like I do, lay them on the rack with just a slight bit of space between each one to allow the smoke to get in there a little bit. Cooling racks also work well.
• I usually leave as much room as possible but I had other things to cook and so I had to give them a little less breathing room than usual.
• Light up your smoker whether that means actually lighting the fire or just plugging it in and dialing in some settings. Do what it takes to get your smoker going at about 225°F.
• Make sure the heat is indirect and use the water pan if your smoker has one.
• I recommend a mix of mesquite and cherry wood for smoke if you can find it. If not, just use one of your other favorites that you have available.
• Once the smoker is ready, place the pork country style ribs directly on the grate or use the Bradley rack (described above) directly on the smoker grate.
• Keep the heat at about 225°F if possible.
• Keep the smoke going for at least 2 hours but longer is fine and even recommended as long as the smoke is nice and thin.
• If you have a digital meat thermometer such as the Maverick ET-733 or the Maverick ET-735 (new bluetooth model), place the probe so that the end is about in the center of one of the ribs.
• You can also use the super fast Thermapen to get a quick check on the temperature when you are adding wood or some other task that requires you to have the door open.
• You can expect these ribs to take somewhere between 3-4 hours if you maintain 225-240°F
• When the meat gets about 30 minutes away from being done, you can sauce them up if you want. I like sauce on these but they are also very good with just the dry rub.
• Another option is to put them into a foil pan, covered with foil once they reach about 150-160°F to help them get done faster and to help them end up more tender.
• They are done and tender at 180-185°F.
• You do not have to let these rest for a few minutes but in my opinion, about 10 minutes of rest time before serving does them good.

Steps:

• Preheat the oven to 250 degrees F.
• Season the ribs well with salt and pepper and place them on a baking sheet lined with aluminum foil and fitted with a baking rack. For Bone-in, dry-roast for 90 minutes, uncovered. [See Note 3]For Boneless, cover with foil and bake for 90 minutes. [See Notes 1 & 2]
• Meanwhile, combine all of the BBQ sauce ingredients in a saucepan and slowly bring to a boil over medium-high heat. Reduce the heat to medium-low and gently simmer until dark, thick, and richly flavored 10 to 15 minutes.Pour off any abundance of grease that has collected in the pan.
• After 90 minutes, remove the baking tray from the oven and carefully pour off any abundance of liquid and oil that has collected in the pan. [See Note 4]
• Next, increase the oven temperature to 350 degrees F. Baste the ribs with BBQ sauce and return, uncovered, to the oven.
• Continue basting in 30-minute intervals, turning the ribs each time you baste with sauce. After 90 minutes, the meat will begin to fall apart it's so tender – you’ll notice this when you turn the ribs during basting.
• Once the ribs are tender, increase the oven to broil. While the oven heats, baste the ribs one last time before returning to the oven.
• Broil the ribs for a minute or two just to caramelize the sauce. The sugars in the sauce can char fast so be sure to stay close to the oven during the broiling process.
• Serve with your favorite BBQ sides like mac n cheese, cole slaw, or potato salad.