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.” Pork Tomato-Jalapeno Relish
What You’ll Need: