Using a smoker grill in the summer is a festival of taste. Pairing different cuts of meat with different wood chips allows families to experience different flavors throughout the summer.
An uncomplicated recipe for any aspiring pita master to try is smoked ribs.
But how do you know which ribs to choose? According to National Pork Councilthere are five types of pork ribs you will utilize, this may vary depending on what you are cooking:
Baby Back, aka Loin Back, aka Back Ribs
The back ribs come from the middle part of the pork tenderloin. These ribs are named “baby” because they are smaller than the stock ribs.
ribs
This type of rib comes from the flavorful belly of the pig. These ribs are larger and meatier than other types of ribs.
St.Louis style
St. style ribs Louis are square spare ribs. These ribs are best for recipes that require pan searing because they are straight and flat.
Tips for ribs
This is the lower part of the ribs left over from the St. style ribs. Louis.
Country style ribs
They are cut where the loin meets the shoulder. These are combinations of higher fat and lean meats, sold as cuts or individual portions.
To test your smoking skills, let’s check out this recipe courtesy of the National Pork Board in Des Moines, Iowa.
Honey BBQ smoked ribs with Bourbon coleslaw
This uncomplicated to make recipe just sounds complicated! Perfectly smoked pork ribs are a hit every time. Pair them with fresh, unique honey and bourbon coleslaw and they are sure to become a fresh favorite.
- 2 pound. Baby-back pork ribs
- 3/4 cup yellow mustard
- 1/4 cup Light brown sugar packed
- 1 spoon garlic powder
- 1 spoon smoked paprika
- 1 teaspoon black pepper for rubbing
- 1 cup barbecue sauce your favourite
- 3 cups coleslaw mix
- 1/4 cup Dijon mustard
- 1/2 cup Mayonnaise
- 1/4 cup heated honey
- 1 teaspoon salt
- 1 teaspoon black pepper for coleslaw
- 1 spoon bourbon
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Prepare a smoker with pieces of applewood and preheat to 200°F.
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Prepare the ribs by removing the membrane from the back of the ribs. Starting at the miniature end, slide a butter knife under the membrane and peel it off slightly.
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Fold the paper towel and grab the edge of the membrane, it should easily detach from the back of the fins.
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Prepare the droughty mixture by combining the lithe brown sugar, garlic powder, black pepper and smoked paprika in a miniature bowl.
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Coat each side of the ribs with yellow mustard, then season generously with the droughty rub on both sides.
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Place the ribs on the smoker and smoke for 2 hours. After two hours, spread with BBQ sauce and close the smoker.
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While the ribs are cooking, prepare the coleslaw by mixing Dijon mustard, mayonnaise, heated honey, salt, pepper and bourbon in a bowl.
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Add coleslaw mixture and mix with dressing. Cover and store in the refrigerator.
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After approximately 4-5 hours, or when the ribs have reached an internal temperature of 200°F, remove the ribs from the smoker.
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Cut into individual ribs and serve with bourbon honey coleslaw.
Recipe courtesy of the National Pork Board, Des Moines, Iowa
Calories: 821kcalCarbohydrates: 58GProtein: 39GFat: 49GSaturated fat: 13GPolyunsaturated fat: 16GMonounsaturated fatty acids: 18GTrans fats: 0.3GCholesterol: 135mgSodium: 1835mgPotassium: 884mgFiber: 6GSugar: 46GVitamin A: 1726IUVitamin C: 16mgCalcium: 153mgIron: 4mg
