Country Style, Pork Ribs
Country Style, Pork Ribs
By Cap'n RonYield: 6 - 12 servings
- 12 Pounds, Country Style Pork Ribs, from Boston Butt
Butt Kickin' Rub - 1 Cup, Dark Brown Sugar
- 1/2 Cup, Butt Kickin' Blacken, Original Recipe
- 2 Tablespoons, Coarse Kosher Salt
- 2 Tablespoons, Cocoa Powder, Optional
- 2 Tablespoons, Espresso Powder, Optional
Butt Kickin' Root Beer Mop
- 8 Ounces, Coca Cola
- 1 Cup, Dark Brown Sugar
- 1/4 Cup, Cap'n Ron's Butt Kicken Blacken
- 1/2 Cup, Vegetable Oil
- 2 Tablespoons, Mustard
1. Either the morning of, or the day before you'll be cooking, Place some hickory chips in a stainless or glass bowl and fill with water. They've got to be real wet in order to smoke.
2. Mix up about 1 1/2 cups of Butt Kickin' Rub, and set aside.
3. Prepare the meat by cutting off any large chunks of fat, and any REALLY fatty internal pieces. Place these prepped pieces in a large pan..
4. Rub the Rub well into the meat, making sure to get those pieces that are on the bottom. It's best to do this with your hands.
5. I have a small charcoal grill, so I don't have room to place the coals off to one side, so I poured a large amount of charcoal in the grill, started it, and waited for the coals to get real hot, white, all over. I then sprinkled some water on the coals to cool them off, and placed some of the soaked chips directly on the coals. Then I started placing the meat all over the grill.
6. That's when I realized that I had way too much meat to cook at one time. Rather than not have to cook the left over ribs again tomorrow, I punted. I have a vegetable grilling grate that is slightly smaller than my grill. I placed this directly on top of the meat, and continued getting the rest of the meat on the grill.
Place the lid on, close down the vents, and let it smoke for about 45 minutes. Then I had to rotate the meat from the top to the bottom, Baste it with the Mop, and get it smoking again.
7. It took me about 3 hours of flipping and mopping, and smoking to get the ribs done so that they were real tender. I then had about 1/3 that needed a little longer, so I was able to use the bottom grill only.
When these were done, I set them aside until my company showed up. That's when I placed them back on the grill with a little barbecue sauce to reheat..
8. It's really a part of being in the Carolinas that it's pretty much a given that you WILL have Slaw (Coleslaw) to go with ribs. Of course that's what I did.
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2. Mix up about 1 1/2 cups of Butt Kickin' Rub, and set aside.
3. Prepare the meat by cutting off any large chunks of fat, and any REALLY fatty internal pieces. Place these prepped pieces in a large pan..
4. Rub the Rub well into the meat, making sure to get those pieces that are on the bottom. It's best to do this with your hands.
5. I have a small charcoal grill, so I don't have room to place the coals off to one side, so I poured a large amount of charcoal in the grill, started it, and waited for the coals to get real hot, white, all over. I then sprinkled some water on the coals to cool them off, and placed some of the soaked chips directly on the coals. Then I started placing the meat all over the grill.
6. That's when I realized that I had way too much meat to cook at one time. Rather than not have to cook the left over ribs again tomorrow, I punted. I have a vegetable grilling grate that is slightly smaller than my grill. I placed this directly on top of the meat, and continued getting the rest of the meat on the grill.
Place the lid on, close down the vents, and let it smoke for about 45 minutes. Then I had to rotate the meat from the top to the bottom, Baste it with the Mop, and get it smoking again.
7. It took me about 3 hours of flipping and mopping, and smoking to get the ribs done so that they were real tender. I then had about 1/3 that needed a little longer, so I was able to use the bottom grill only.
When these were done, I set them aside until my company showed up. That's when I placed them back on the grill with a little barbecue sauce to reheat..
8. It's really a part of being in the Carolinas that it's pretty much a given that you WILL have Slaw (Coleslaw) to go with ribs. Of course that's what I did.