Ingredients
2 lbs boneless pork ribs
2 1/4 ounces dry rub seasonings
1 quart sauerkraut
3 5/8 ounces instant mashed potatoes
Method
Sources
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RecipeNLG
dataset
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Gathered
web↗ link
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RecipeNLG
Gathered
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Hickory chunks — classic American barbecue smoke flavor
Memphis-style dry rub — ribs, pulled pork, brisket, chicken
Stand ribs upright — fit more racks in smoker or grill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Offset stick burner — traditional low-and-slow barbecue smoking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Hickory chunks — classic American barbecue smoke flavor
Memphis-style dry rub — ribs, pulled pork, brisket, chicken
Stand ribs upright — fit more racks in smoker or grill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Offset stick burner — traditional low-and-slow barbecue smoking
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For more than 60 plus years I have ate pork ribs and sauerkraut with mash potatoes on New Year's Day. The sauerkraut and pork always cooked for many hours whether by stove top or in the crock pot (8 to 12 hours on low) until the meat fell off the bones, and the bones were bleached white from the overcooking. At time of serving, the stove top or crock pot still contained quarts of fluid. As usual, we all thought the meat and kraut tasted great because this was the way it had always been. However, the meat was tough and dried out even though it was submerged in liquid. Now I know from some studying of cooking that all the nutrients had been boiled off. In addition, all the pork fat liquefied and now coated all the meat and sauerkraut you put on your plate. Once again we assumed this was normal. (This liquefied fat solidifies when cooled and is the thick whitish goo you remove from your pot before washing.). Since retiring and as a hobby I have been studying the science of cooking and discovered, years after the fact, that the USDA says fresh pork is safe to eat at an internal temperature of 145 degrees; a point where it still contains many of its nutrients. Based on this I came up with the following recipe. Remove the pork from the refrigerator about an hour prior to cooking. This time I used 2.01 lbs. of pork loin country style boneless ribs. Pat the meat dry on both sides and place on a cutting board. Coat both sides of the meat with the dry rub of your choosing and rub in with your fingers. I use a pre-packaged rub that you can normally purchase for less than a dollar. This way you do not have to deal with mixing up a batch of rub from multiple spice jars. If it is a slab of a two rib set cut them apart and also complete the partial cut between each rib. Turn each rib on its side and push them together on the cutting board so they hold each other up. Apply the dry rub to this side, then flip over and do the opposite side. Do not feel obligated to use the entire pac