Page 113 - Amazing Ribs - Book

Ingredients
2 country-style ribs, about 1-inch thick 1 teaspoon Morton’s josher salt
1/8 teaspoon black pepper
1/2 cup Columbia Gold BBQ Sauce
About the sauce. You can use your favorite barbecue sauce, but we’ve tried them all and our favorite by far is this mustard based sauce. The combo works like peanut butter and jelly. Mustard and pork, especially smoked pork, is common throughout Germany and Eastern Europe (think hot dogs or Polish sausages).
Method
1| Trim excess edge fat. The fat will not penetrate the meat so there is no reason to leave it on unless you like eating the fat. If you use loin chops, there is a band of fat around the perimeter. Beneath the fat is a thin layer of connective tissue called silverskin. You need to remove it because as it cooks it shrinks and causes the meat to form a cup.
2| Salt. Sprinkle on the salt an hour or two before cooking.
3| Fire up. Set up your grill for 2-zone cooking or fire up the smoker, and
shoot for 225°F in the indirect zone.
4| Season the chops with black pepper. You can use a rub, but if you don’t overcook these you might find S&P is just enough.
5| Sauce. Put the ribs on the indirect side of the grill, paint both sides
with sauce, and let them cook with the lid down. Flip them after about 20 minutes and paint them again. After another 20 minutes or so, you should be ready to eat. Please use a good digital thermometer to get them cooked properly, 135°F to 140°F in the center, max. We strongly recommend 135°F. It will be pink, and safe, and you will experience pork as it was meant to be.
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