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This American main features Water, Kosher salt, Sugar to 8 ounces, Prague powder or Instacure. It delivers sweet, indulgent flavor. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
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Smoked Pork Bbq
Description
This American main features Water, Kosher salt, Sugar to 8 ounces, Prague powder or Instacure. It delivers sweet, indulgent flavor. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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In the cure, I adjust the sugar depending on how much sugar is in the rub and finishing sauce I use that day.
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Mix cure ingredients in water and stir until dissolved.
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Remove the membrane from the ribs,
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wash them well and then
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let them cure in refrigerator for about 18 hours.
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You can then rub them if you like and let sit in refrigerator for another 2-12 hours.
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Remember the cure is going to
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add a lot of salt and some sweetness so I don't use much of either in the rub.
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Then I smoke them at 225F (107 (121&# 194;°C)ðC)-250F until I can easily tear off a rib (about 3 hours).
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Danny Gaulden's rib glaze (in this recipe archive) goes great with this.
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Also, I tried the peach glaze from "The Ultimate BBQ Sauce Cookbook" (ISBN 1-56352-201-2) this week and it was also great
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 545.0kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 390001.4mg16251%
- Total Carbohydrate 140.6g47%
- Dietary Fiber 0.0g0%
- Sugars 140.6g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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