The Pork Royale: Country Style Pork Ribs With Cheese
Today, you are going to make country style ribs in the smoker. Today, your family will sing your praises and odes will be written about your masterful touch with pork. Today, you’re going to learn that country style ribs don’t actually have ribs in them.
The Pork Royale is what’s on the menu. It’s a flavorful dish that is filling without being heavy. It will give you a little salt, a little sweet, a little savory, and a hit of spice – all under a blanket of smooth cheese. This is how your body wants to eat in summer and it’s a good use of what’s in your garden or at farmer’s markets.
Tell the butcher you want country style ribs. This is basically boneless pork shoulder – it’s cut from either the blade end or shoulder end of the loin. While the cuts can be shaped like ribs, there are no rib bones inside because it comes from the loin, which sits above the ribs.
It’s an inexpensive cut that loves to be cooked low and slow because the marbled fat will render down over the course of being smoked. For those who competitively barbecue, this cut includes the top half of what’s known as the “money muscle.”
What You’ll Need:
- 1½ pounds country style pork ribs (or boneless pork shoulder)
- 2 tablespoons American Royal Pork Rub™
- 3 slices provolone (smoking is optional)
- 2 medium ripe tomatoes
- 1 medium jalapeno
- 2 tablespoons extra virgin olive oil
- 1 tablespoon American Royal Pork Rub™
- Rub the pork very generously with the pork rub. Place it in a sealed container and allow it to rest overnight in the refrigerator.
- Place the meat in a smoker at 225°F for three hours (you’re looking for an internal temperature of 180°F). Remove the pork from the smoker and allow it to rest for 20 minutes before slicing.
- While the pork is resting, dice the tomatoes into one-inch chunks and place in a medium bowl. Slice the jalapeno in half (from bottom to top). Remove the seeds and veins and cut a series of thin half-rings. Add the jalapeno slices to the bowl. Then add the oil and salt. Toss the ingredients with a wooden spoon or spatula until they’re coated evenly. Set aside.
- After the meat has rested, slice the pork into 1-2-inch thick pieces. Top it with three slices of smoked provolone and put the meat back in the smoker for 10 minutes to melt the cheese.
- Place the pork on a plate and then top with the tomato-jalapeno mixture. Feel free to add a splash of barbecue sauce to finish the dish.