Travers de porc à la mode du Sud, fondants et faciles à effilocher

Ingrédients

• 4 pounds of boneless country-style pork ribs
• 1-2 Tablespoons olive oil
• 1/4 cup plus 2 Tablespoons BBQ Seasoning
• 1 cup BBQ sauce
• 1 cup fruit juice
• 1 large yellow onion, sliced

Préparation

1. 1

   Pat the country ribs dry, then drizzle a bit of olive oil over all of them, coating evenly.

2. 2

   Sprinkle on 1/4 cup of your favorite pork BBQ seasoning liberally, coating all sides.

3. 3

   Lightly press the seasoning into the meat and set the tray aside for 30 minutes for the seasoning to ‘melt’ into the meat. While the meat is resting, preheat your smoker.

4. 4

   Fill the hopper, set the damper to the halfway position, and place a drip tray or foil on the lower rack. Set the temperature to 275°F.

5. 5

   Place the prepared ribs on the top rack of the smoker, insert a MEATER thermometer, and smoke until the internal temperature reads 165°F.

6. 6

   To the bottom of a disposable pan, add the sliced onions, the remaining BBQ seasoning, and the smoked country ribs (removing the MEATER probe).

7. 7

   Add the BBQ sauce and Fruit juice on top, then cover with foil. Pop the tray back into the smoker (insert the MEATER through the foil into one of the ribs). Smoke until the internal temperature reads 190°F.

8. 8

   Remove the foil, close the lid, and bump the temperature to 350°F. Continue smoking until the internal temp reads 205°F and the meat is probe-tender.

9. 9

   Remove from the smoker, plate, and enjoy!