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[ED (Seth): Michigan comes home on Saturday, and for the first time in what feels like a long time the spirit of a Michigan home opener is congenial tailgating. It is clear that the number one thing that makes a tailgate is who you're there with. But the quality of the product on the gridiron matters much.
To that end we have engaged the services of Joe Pichey, the Jim Harbaugh of barbecuing, to share his weekly recipes. With him comes Stubb's, who sponsors it because their CEO is an avid MGoBlog reader and appreciator of things done right for the right reasons.]
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The secret ingredient is lasting lessons
Country style ribs have been a favorite of mine as long as I can remember. I can recall getting a whiff of these while playing tackle football half way down the block in Fenton as Mom baked them in the oven. Thanks Mom for starting my PORK ADDICTION!
There is something about the smell of melting pork fat that takes me back. Tender...Juicy.....Flavorful......Comforting. These can made in under 3 hours and will not break the bank, which makes them perfect for the tailgate. The 2 - 3 hour cook window is the perfect time to start a new book. Hint Hint.
Ingredients:
Country Style Ribs
Apple Cider
Stubbs BBQ Seasoning
Stubbs Sweet Heat or Sticky Sweet Sauce
[After the jump: it's not gratuitous product placement if the product makes it tastier]
Directions:
Set the grill up for indirect heat and shoot for 250-275 degrees. Toss on a few chunks of apple or pecan wood. Any fruit wood will do in this recipe. As the coals are heating up, sprinkle some Stubbs BBQ or Pork rub on each CSR. Cover every inch of the rib. Once the smoker is up to temp, throw the ribs on the hot grates. These will go for about an hour before we check the internal temp. We are looking for 165 degrees internally.
As the ribs are smokin', start assembling the meat bath. We will need 1 cup cider and 1 bottle of Stubbs sauce. I love a sweet sauce for this one as it pairs well with pork. The cider will help thin things out a little. You can also use apple or pineapple juice.
Add the BBQ sauce and mix well. Set aside until the CSR's are at 165 degrees. This is where the Thermapen comes in handy. If you don't have one, get one!
Once the ribs reach 165 internal, remove from the heat and place in the bath.
Cover with foil and place back on the grill. You can also toss in the oven at this point as we are done with the smoking process. We are still at 250- 275 on the cooker. These will go for another hour and start to get "Fall Apart" tender.
After 60 minutes, check the internal temp again. They are done once they reach 195 - 200 degrees. At the 195 degree mark, remove from the bath and place on the grill over direct heat.
Give em one last coat of tasty sweetness and let the sugars caramelize. This only takes about 2 minutes per side. Remove from the heat and let rest for 5 - 10 minutes. (About 1 beers worth)
Serve and enjoy. No knife needed on these reeeebs. Let me know how they turn out. If you like the cookware, check out the Wilton Armetale college collection. I am not sponsored by them and get nothing from it. I just like their stuff. They have great sales every few months, so be patient. Go Blue!