Boston Butt Steaks

[jcboxlot]

Well ok, they are country ribs, but seriously..........this by far the best pork I have made in the smoker.  My wife said (and I agree) why make ribs anymore!  Moist, pull apart perfect, leftovers for the gas grill.

3 lbs in bone country ribs
3 oz wood, cherry
apple juice kicker on box
Brined for about 6 hours before hand
Mustard and any favorite rub on the meat


5 1/2 hours no peek save for last hour to sauce them.  Let sit in foil for about 1/2 hour.


A MUST try if you never did country ribs, which I will now call Boston Butt Steaks!

Attached is a picture of the box.  Quite messy base/foil after this one.  Prob why it tasted so good.

 

[swthorpe]

Well done, John.  Definitely worth a try!  Cheers

 

[gregbooras]

Wow these look great.

Congrats.

Greg

 

[Grampy]

Good job John, they look great!

 

[ROMAN66]

Those look great John!! What temp did you do these at? Was it 225/230 range for the 5 1/2 no peek? I've done these before on my other smoker but not on the #2....thanks

-Todd

 

[jcboxlot]

230 degrees 5 1/2 hours.  Don't forget the juice box, makes a difference.  I didn't temp the meat, just let it ride so not sure if they hit 180 or 195 or whatever.

6 "ribs" were 3 lbs.

 

[DivotMaker]

Yep, the butt steaks (country ribs) are one of my favorites, too!  My technique is pretty much yours.  Good eats!