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Home Cooking

New England Cold-Weather Pork Ribs

LovinYankeeBarbecue | Nov 3, 201107:23 AM

Hey hounds,

I just wanted to share a preparation of pork spareribs that I thought turned out particularly well. There's also one step that I haven't seen anywhere before. Hope you enjoy this.

Coat a 3-lb. rack of spareribs with equal parts Kosher salt and brown sugar, plus 1/8 tsp of pink salt. Place the ribs on a wire rack above a drip pan, then set everything up in a cold place in front of a fan. I put mine in the attic with the windows open overnight, where the temperature hovered around 40f. Any fan should work; I set mine on high.

The next day, I set a small fire in my Big Green Egg and tossed on a piece of maple that fell in my yard. I took the ribs down from the attic and put them on once the Egg reached 190 and the smoke was flowing. I brought the temperature of the cooker up to 220, then cooked the ribs for about four hours, until they reached 185 internal temperature.

I let the ribs rest for ten minutes, then carved the rack into individual bones. I've tried something like this before, with good results, but these ribs blew my previous attempts out of the water. They're juicy, hammy from the pink salt, and pack flavor straight to the bone. The meat is tender and pulls easily off the bone, but retains a good chew. They're good straight, and even better dipped in Vermont maple syrup.

We'd already eaten homemade brats for dinner, so I just sampled a couple and will serve the rest for dinner in the next couple nights. I think they'll reheat well.

Well, if anyone decides to give this a try, let me know what you think. Otherwise, I hope it at least made for interesting reading. Here's a picture of the results:

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