Grampy
New member
This is part 2 of my 2 smoke day. Today I smoked an 18 lb brisket and some country style ribs. I have posted part 1, the brisket, over in the beef section if you are interested in reading about that.
Due to a blood disorder I am on a low iron diet and am restricted from all red meat. :'( So, while my family was going to be enjoying the brisket for dinner, I decided that I was going to cook me some Country Style (loin) Ribs. These are not actually ribs but they are cut from the end of the pork loin opposed to Country Style Ribs sliced up from a Boston Butt. Started out with a 6 hour brine, then rubbed with Famous Dave's Rib Rub. Put them into the SI#2 with 3.3 oz of hickory at 235 degrees. Cooked them to an internal temperature of 155 degrees (about 2 hours). Then I mixed 1- 6 oz can of pineapple juice with bbq sauce in an aluminum foil pan. Coated the ribs with the pineapple/bbq sauce and left them in the foil pan covered until they came to an internal temperature of 195 degrees (about another 2 hours). Let them rest about 30 minutes.
This ribs turned out tender and moist. While I would have preferred to have been eating the brisket, I did enjoy the country style loin ribs.
Due to a blood disorder I am on a low iron diet and am restricted from all red meat. :'( So, while my family was going to be enjoying the brisket for dinner, I decided that I was going to cook me some Country Style (loin) Ribs. These are not actually ribs but they are cut from the end of the pork loin opposed to Country Style Ribs sliced up from a Boston Butt. Started out with a 6 hour brine, then rubbed with Famous Dave's Rib Rub. Put them into the SI#2 with 3.3 oz of hickory at 235 degrees. Cooked them to an internal temperature of 155 degrees (about 2 hours). Then I mixed 1- 6 oz can of pineapple juice with bbq sauce in an aluminum foil pan. Coated the ribs with the pineapple/bbq sauce and left them in the foil pan covered until they came to an internal temperature of 195 degrees (about another 2 hours). Let them rest about 30 minutes.
This ribs turned out tender and moist. While I would have preferred to have been eating the brisket, I did enjoy the country style loin ribs.
