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
Ingredients
- 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
Instructions
- 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.
13 Responses
This sounds like a fabulous spice combination! Delicious!
They have a very different taste than regular barbecue but are very good!
These ribs look delicious! I love a good spice rub. Perfect summertime food 🙂 YUM!
Thanks. There is something about barbecue in the summer!
The ribs look wonderful. I love the combination of spices. We love country ribs and I can just imagine how tender and flavorful these were.
How kind! They were tasty indeed!
Your German Country Style Ribs look fantastic! I’ve been using my smoker more & more and look forward to trying this recipe. I’ll serve it with some sauerkraut or grilled cabbage…yum 🙂
Oh my. Sauerkraut and grilled cabbage. Dang, you made me hungry again! Thanks for the kind words and definitely keep smoking.
I am going to try these for an Oktober fest dinner (along with sauerkraut with apples, onions and potatoes). For planning purposes, how long did it take in the somkernfor you to reach the ITs?
…in the smoker for you
fat fingers!
It depends on your smoker. If you use the bottom rack in mine you get some direct heat and it only takes 1 hour 20 minutes. If I use the top rack, it takes 1 hour 45 minutes.
Thanks. I will plan on some extra time, the country ribs I have were cut quite thick. Love the web site, thanks for your willingness to share.
You are very kind! I hope you like the ribs!