One of the great things about food is that all parts of the world give us their traditions and techniques. I had some Country Style Ribs and I wanted to try something different. Steve Raichlen’s book, Planet Barbecue had a recipe in it for pork heavily seasoned with paprika and onions and then grilled. I was inspired to give it a try and changed it to my tastes and for smoking on my Louisiana Grills pellet smoker.
These ribs could easily be baked or grilled if you don’t have a smoker but I think the smoking adds a layer of complexity.
I mixed the spices together and rubbed them on the ribs in a casserole.
I added the onion, garlic, thyme, sage and vegetable oil and stirred them around. I let the meat marinate in the fridge for four hours, stirring occasionally.
I took the ribs out of the marinade and brushed most of the onions off. I put the ribs on a rack and put them in a fridge, uncovered, for about an hour.
While the ribs were in the fridge, I preheated my smoker to 230 F.
I put the ribs in the smoker and cooked them to an internal temperature of 115 F.
I turned the ribs and cooked to an internal temperature of 155 F.
I brought the ribs in and let them sit for a few minutes before serving. We served them with a wonderful pasta and salad.
This is quite a different seasoning blend and I quite like it. It has a nice mellow soft heat from the paprika and great taste from the onion. She Who Must Be Obeyed really liked it. So guess what I will be making again.
The Old Fat Guy
- 6 country style ribs
- 7 ml (1 1/2 teaspoon) kosher salt
- 15 ml (1 tablespoon) paprika
- 5 ml (1 teaspoon) fine grind black pepper
- 250 ml (1 cup) onion, chopped
- 2 cloves garlic, chopped
- 15 ml (1 tablespoon) fresh thyme, chopped or 5 ml (1 teaspoon) dried
- 15 ml (1 tablespoon) fresh sage, chopped or 5 ml (1 teaspoon) dried
- 25 ml (2 tablespoons) vegetable oil
- Mix salt, paprika and black pepper together.
- Rub the mixture into the ribs and put them in a casserole.
- Add the onion, garlic, thyme, sage and vegetable oil and toss the ribs in the mixture.
- Marinate in the fridge for 4 hours, turning occasionally.
- Take the ribs out of the marinade and knock most of the onions off.
- Put the ribs on a rack in the fridge, uncovered for an hour.
- Preheat your smoker to 230 F.
- Smoke the ribs to an internal temperature of 115 F.
- Turn and continue smoking to an internal temperature of 155 F.
- Remove and let sit for a few minutes before serving.
- These could also be baked in an oven or grilled in a barbecue.