Ribs are almost a religion in many parts of the United States, and the world for that matter. There are those who swear by the dry rub, those who say the secret is all in the sauce, those who will say there is no other way than smoking on wood and any other permutation you might think if.
I love most ways they can be prepared, but I lean to smoked with a dry rub and finished with a sauce that does not over power the pork flavor. If you do not have a smoker, you can make do with a grill and a smoker box for wood chips. If you do not have that, you can use a grill and put your wood chips in an aluminum foil packet after soaking them, poke some holes in it and toss it in the coals or on your hot side of the grill. The ribs will mostly cook on the indirect heat, or non fueled side of the grill.
Please check out AmazingRibs.com for this part. I have linked to their site for other cuts, but they do such a good job on rib options I think it it THE place to start. Once you get a foundation there, feel free to experiment and search the internet for other options.
There are options for every taste. My main advice here is to not fall into any single camp or accept any one of the rib religions. Play around, enjoy them and take the time to search out hole in the wall rib shacks in your area or on your travels. Learn from them, ask questions and apply your lessons at home.
If you are still reading at this point, and not already at the Amazing Ribs site, go now to the recipe for “Last Meal Ribs: The Best Barbecue Ribs You’ve Ever Tasted!“
I have to say, pulled pork and barbecue of most types is one of my favorite foods. Because of that, you will note this post focuses on that, but I try to highlight different approaches. To some, an oven is sacrilege for this process and only outdoor, wood smokers will do. Others are just as happy with an oven and a little liquid smoke, though I suspect that is due to not trying the alternatives.
It is also worth noting that the term Pork Butt is a little confusing as it is really not the butt at all, but rather the shoulder area – there are some pretty funny suggestions as to why it’s called the butt, but I will leave that to you to read up on.
- First up is the website AmazingRibs.com. The reason I am leading off with this one is I think it is a great resource to get an education on this cut and style, plus it doesn’t hurt that they point out Berkshire Pigs are the ones to look for! (In case you didn’t figure it out yet, we raise Berkshire – mmm good) The approach in this article is focused on a smoker or grill, but could be adapted if you are desperate and can’t lay your hands on one of these options. (I am sad for you if that is the case – you should move to the country and make some redneck friends like mine to have true food options!) Also worth looking for on this site is the linked article on cooking times.
- The next option to look at is from the CookShack.com.
While there is significantly less detail on this link, I like this site as they also provide a little balanced chat about the different mops / sauces.
- Jump on google or bing or however you search the internet of food and find your own great resources, and please, let me know your approaches.
The bottom line is that this is a great cut of meat, cooked low and slow. Pulled pork is best paired with coleslaw, beans and beer and served on burger roles but you will find your own approach based on region and taste.