Country Style Ribs = Yummy
Ok, so they aren't "RIBS"-- they are actually sliced up pieces of pork shoulder, but I got a coupla packs of fatty ones at the market on Friday. I had intended to cook them up on the smoker with a couple of hams and some spareribs, but due to some health issues (to be addressed on here later), I was plum out of energy and strength to make a day of it. I scaled back my idea to using the stovetop smoker (a decent solution when you can't cook outside-- more on that later, too) but alas, the best laid plans......
I was truly bushed, and even the meager effort to use the stovetop smoker proved too much, so Saturday morning, I made a dry rub containing some brown sugar, chipotle, paprika, celery seed, black pepper, dry mustard, coriander, garlic pwd, onion, pwd, etc.....and rubbed up them country ribs. I foiled them and refrigerated about 8 hours. Threw the packets on a sheet in the oven at about 250 for an hour and a half.
Meanwhile, I had a jar of Dinosaur Bar-b-que's roasted garlic and honey sauce-- yummy!- that i cut w/ some cider vinegar, (gasp!) liquid smoke, some honey and the remaining rub. I mopped the ribs w/ some o' that, loosely re-foiled and back in the oven another 45 minutes or so. Time to mop again. I spooned up the juices from the foiled ribs, mixed that w/ my sauce, mopped the ribs and let them go with the foil opend to bark up a bit. They was good, tender and moist. Served the sauce on the side, but only my brother (who never met a sauce or garnish, flavor addition or extra he didn't like and use) took me up on the offer.
To go along with all that, I threw a couple cans of pinto beans in a pot along w/ a mix of some Jack Daniels hickory smoke sauce (not so great by itself), some of the remaining dino sauce, a splash of cider vinegar, some honey and some rub, and (again, gasp!) liquid apple smoke, and cooked that all down. Delicioso w/ my wife Amy's slightly german-style potato salad and homemade punkin' pie.