 |
| Country Style Western Ribs on my Traeger |
Country Style Ribs, off the shoulder/loin area of the pig, are not really ribs; but they are fabulous when cooked correctly. It takes some care to smoke them to that fall apart tenderness that cannot be achieved if the cook is in a hurry. Been there . . .
Plan for five hours.
Ingredients:
3 - 5 lbs Country Style Ribs
2 C BBQ sauce
1 C Apple Juice, Beer, Regular Coke or Dr. Pepper
1/2 C Vinegar
tsp Paprika
tsp Black ground pepper
tsp Onion Powder
3 - 4 tbl Brown Sugar
Procedure:
1. Smoke the meat for 30 - 45 minutes, hickory wood.
2. Set temp to 225 degrees: cook about an hour, until the meat is 155 -160 degrees
Blend the sauce ingredients, put on simmer until the next stage.
3. Place the meat in a saucepan, pour the sauce in enough to cover the bottom of
the pan, more is ok (good), foil and return to smoker
4. Two plus hours, at 180 - 190 degrees, the meat is fall-off-the-bone tender.
Replace the meat to the grill, layer with remaining sauce on each side 5 - 7 mins.
5. Place meat on a serving tray, foil, let rest for 5 - 10 mins.
These types of ribs are done at 165 degrees, but they aren't tender. The higher temps will melt the collagen in the meat rendering perfection in the tenderness.
Enjoy
