Picked up couple packages of these yesterday. My understanding is they are cut from same area as pork shoulder, but never had them before. Anyone have good recipe or tips? Was thinking of smoking at 225, then put in foil pan with some juice and BBQ sauce to “braise” and rhen finish on grill with some sauce.
Pork loin country style ribs.
- Thread starter abmet
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Dassman5
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That will work just fine. I used to smoke them like back ribs, but braising turned out to be a better solution to retain the moisture and then followed by a quick char on the grill with your favorite sauce.
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- Thread Starter
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Excellent, thanks!
Sounds amazing!
JpsBBQ
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They work great for pork burnt ends too. Less fat than belly which is a big plus to some of my guests. I say fat Is your friend but I suppose not for everybody.
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- #6
I might try that with the second package. Thanks!
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- #7
Turned out great, smoked at 275 for just over an hour, braised in pineapple juice and BBQ sauce covered for an hour, then back on grill with more sauce for five minutes. Tasted like mix between ribs and pork chops.
Wismokes
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Looks amazing ! We use them sometimes to make our version of Swiss steak.
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