BedouinBob
New member
I did some "country ribs" this weekend which as you may know are not really ribs but are more like pork chops. So I treated them with DMs butt brine over night. In the morning I pulled them from the brine and put them in plastic with some homemade bourbon bbq sauce and John Henry's Pecan Rub with some extra cayenne pepper for heat. At noon, into the smoker with water pan and 2 oz of apple wood. Three hours later I checked on them when they were about 175. They looked a little dry so I foiled them and brushed them with more of the bbq sauce. Let them go an additional hour. The result was great and they were juicy with just the right amount of smoke. Since I brined them over night the pink went all the way through but it was nice - almost like a smoked ham. Tasty with summer veggies.
