Loin Back Country Style Ribs with sliced peppers and the Pillsbury French bread loaf from a tube
Loin Back Country Style Ribs with sliced peppers and the Pillsbury French bread loaf from a tube
by Wasting_Time1234
2 Comments
Wasting_Time1234
**Protein**
Roughly 3 – 4 lbs of loin back country style ribs – ribs sliced from the pork shoulder will also work
**Memphis Rub Recipe (close to what I used, but this is the starting point)**
* 1/4 cup paprika (sweet Hungarian style)
1 Tbsp. dark brown sugar (packed)
1 Tbsp. white sugar
2 tsp. salt
2 tsp. monosodium glutamate
1 tsp. celery salt
1 tsp. ground black pepper
1 tsp. cayenne pepper (or to taste)
1 tsp. dry mustard
1 tsp. garlic powder
1 tsp. onion powder * Other ingredients (basting liquid): * 1 c. apple juice * 1 c. of your favorite bbq sauce
**Equipment**
* Charcoal grill set up for indirect grilling/smoking – to do this light a chimney of charcoal and once lit bank them to one side to create a hot and cold zone * 9X13 foil pan and aluminum foil
**Instructions**
* Remove ribs from pack and pat dry. * Apply a coat of olive oil, canola oil or even yellow mustard if that’s what you have on all sides of the ribs * Apply the Memphis rub over the ribs. Note, most likely you won’t use it all * Prepare grill for 2 zone cooking per above – want the lid temp gage between 250 and 300 deg * Optionally, you can throw wood chunks on the fire – like applewood (what I used), pecan or hickory – whatever you want * Place ribs on cool side of the grill and cook for about an hour to 1.25 hours. * Add about 20 unlit charcoal briquettes to the hot size * If color looks good, remove and set aside * Meanwhile, get your foil pan and add your apple juice and bbq sauce. I whisked in the pan because I was lazy but could whisk together in bowl and then put in the pan * Turn ribs around in the sauce to cover all over, then set on edge. Repeat until all ribs are in the pan * Cover with foil and place on grill for another hour or so. * Check ribs. If the bones are separating from the meat, then pull the ribs * Place ribs back on grill over hot side and hit each side with about 3 min over hot side to get more color back into them. Note, if you want to sauce them – go ahead. I did not and just applied Memphis rub on them in house before I ate. * Place on tray and serve.
​
**** NOTE, you can adapt this for the oven. If you elect to do that, then for the rub you should exchange the Hungarian style paprika for the smoked Spanish style. I’m guessing oven temp should be around 300 deg F, put them on a wire rack over a cookie sheet for about 45 min, then place in any oven safe pan with the liquids and then braise for about an hour to 1.5 hours until the bones separate from meat. Finally hit with the broiler for about 3 min each side. Best guess on adapting to the oven. ***
Wasting_Time1234
I got the country style ribs on sale for somewhere under $2/lb. Not sure if $1.69, but that’s probably the price. Bell peppers seem to be coming down in price and they are generally cheaper than other alternatives. Pillsbury bread (lol, not my choice!) is what it is – generally a cheaper food.
2 Comments
**Protein**
Roughly 3 – 4 lbs of loin back country style ribs – ribs sliced from the pork shoulder will also work
**Memphis Rub Recipe (close to what I used, but this is the starting point)**
* 1/4 cup paprika (sweet Hungarian style)
1 Tbsp. dark brown sugar (packed)
1 Tbsp. white sugar
2 tsp. salt
2 tsp. monosodium glutamate
1 tsp. celery salt
1 tsp. ground black pepper
1 tsp. cayenne pepper (or to taste)
1 tsp. dry mustard
1 tsp. garlic powder
1 tsp. onion powder
* Other ingredients (basting liquid):
* 1 c. apple juice
* 1 c. of your favorite bbq sauce
**Equipment**
* Charcoal grill set up for indirect grilling/smoking – to do this light a chimney of charcoal and once lit bank them to one side to create a hot and cold zone
* 9X13 foil pan and aluminum foil
**Instructions**
* Remove ribs from pack and pat dry.
* Apply a coat of olive oil, canola oil or even yellow mustard if that’s what you have on all sides of the ribs
* Apply the Memphis rub over the ribs. Note, most likely you won’t use it all
* Prepare grill for 2 zone cooking per above – want the lid temp gage between 250 and 300 deg
* Optionally, you can throw wood chunks on the fire – like applewood (what I used), pecan or hickory – whatever you want
* Place ribs on cool side of the grill and cook for about an hour to 1.25 hours.
* Add about 20 unlit charcoal briquettes to the hot size
* If color looks good, remove and set aside
* Meanwhile, get your foil pan and add your apple juice and bbq sauce. I whisked in the pan because I was lazy but could whisk together in bowl and then put in the pan
* Turn ribs around in the sauce to cover all over, then set on edge. Repeat until all ribs are in the pan
* Cover with foil and place on grill for another hour or so.
* Check ribs. If the bones are separating from the meat, then pull the ribs
* Place ribs back on grill over hot side and hit each side with about 3 min over hot side to get more color back into them. Note, if you want to sauce them – go ahead. I did not and just applied Memphis rub on them in house before I ate.
* Place on tray and serve.
​
**** NOTE, you can adapt this for the oven. If you elect to do that, then for the rub you should exchange the Hungarian style paprika for the smoked Spanish style. I’m guessing oven temp should be around 300 deg F, put them on a wire rack over a cookie sheet for about 45 min, then place in any oven safe pan with the liquids and then braise for about an hour to 1.5 hours until the bones separate from meat. Finally hit with the broiler for about 3 min each side. Best guess on adapting to the oven. ***
I got the country style ribs on sale for somewhere under $2/lb. Not sure if $1.69, but that’s probably the price. Bell peppers seem to be coming down in price and they are generally cheaper than other alternatives. Pillsbury bread (lol, not my choice!) is what it is – generally a cheaper food.