Boston Butt Steaks.................country ribs

[jcboxlot]

I’m sure I posted this before, but dang are these good and will be better tomorrow on the gasser~!  Must be a food science thing.

4 lbs in bone country ribs, don’t get the small crap for the grocery store!

Brine overnight


Mustard and rub that you like

4 hours in SI, followed by 1 ½ sauced

5 ½ total hours in smoker.

225 degrees.

I used 3 oz cherry wood with apple juice kicker.

They temped at about 170 after the time, aok for pork but not high enough for a “pulled boston”.

Call me crazy, but I am 50/50 that I like these better than regular “ribs” take the cut choice.

 

[hardpan]

Those look really good. I have tried them but with mixed results as I put them on for too long a time.  Congrats,
Hardpan

 

[elkins20]

Hey John those look really good. Did you have the butcher cut them that thick for you? As have never seen them that thick at the grocery store.

 

[jcboxlot]

The way the butcher sells them.  Yes, a lot better than small ones at any grocery store.

 

[DivotMaker]

Not crazy at all, John!  Country ribs are the bomb, in my opinion!  I do them very similar to you, except I don't sauce them (but need to try that).  Lots of great meat on them, and they come out tender and juicy!