When it comes to the grill or barbecue, I defer to my colleague Hank, especially when it concerns meat. Here he shows us how to cook pork country ribs, slow and low. A favorite from the archives! ~Elise
Country ribs. Big slabs of porky goodness cut from the shoulder of the hog. Sold boneless or bone-in, these are nothing like a rack of ribs. They are pork logs, laced with fat, and require slow, low-temperature cooking to become delicious.
That’s the downside: You can’t do a fast country rib.
The upside is that they are all meat, so you only need one to fill you up. In fact, I slice them in half because a full rib, which can weigh a pound, can be too much for some people.
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