Smoked Country Style Ribs on Skewers
Pork-butt country-style ribs marinated in Worcestershire and rub, then skewered with vegetables and smoked.
Servings 6 servings
Ingredients
Pork and Marinades
- 6 lb boneless pork-butt country style ribs approximately; source allows about 1 lb per person
- Worcestershire sauce enough to cover for the first marinade
- 1 ½ cups Jeff's original rub at the source's rate of about 1/4 cup per pound
Vegetables and Serving
- small red and yellow tomatoes
- green bell pepper cut for skewering
- small yellow potatoes halve if you prefer softer potatoes
- pearl onions
- Jeff's barbecue sauce optional, for finishing or dipping
Instructions
- Trim excess surface fat and cut the pork into roughly 1.5-inch cubes.
- Cover with Worcestershire sauce in a covered container and refrigerate for 6 hours. Drain and discard the marinade.
- Coat the meat with rub at about 1/4 cup per pound, then refrigerate another 8–12 hours.
- Thread the meat onto skewers with the tomatoes, pepper, potatoes and onions between pieces. If using bamboo skewers, soak them for 30 minutes first.
- Prepare the smoker for 225–240°F with cherry or another preferred wood. Place skewers on the grate about 1 inch apart.
- Smoke about 3–4 hours, keeping smoke flowing. Start checking tenderness around 3 hours; the source typically finishes these at about 175–180°F, sometimes a little higher.
- Brush with barbecue sauce during the final 30 minutes if desired. Serve hot, with warm sauce on the side.
Notes
Estimated yield: 6 servings follows the source's approximately 6 lb batch and 1 lb raw boneless meat per person. The article also mentions 1/2 cup rub for a smaller bagful; this card scales the stated 1/4 cup-per-pound rate to 6 lb. Marinating takes 14–18 hours total, in addition to the 3–4-hour cook. Vegetable quantities are to preference. Very small meat pieces may finish earlier.