I’ve been having a ball the past 2 years whipping up delicious smoked goodies out on my smoker. From smoked salmon, to chicken to pulled pork, I’ve been loving experimenting and of course eating all of it. Something about being outside smoking food and then lighting up the grill to finish it off is just so therapeutic. The grill to me means spring, summer and fall, which in Chicago, means nice weather comes in spurts and is always welcome. Whether it be grilling a delicious steak to making some amazing BBQ, I just want to be outside cooking over the flames.
If you’ve ever been to Texas and had the opportunity to eat BBQ, which I hope you have, you’ll notice that with every BBQ plate you order, you almost always get a side of Texas Toast. Well in the spirit of loving Texas BBQ I plan on doing the same, except with New York Bakery®’s Garlic Texas Toast! If you’ve never had the chance to eat country style ribs then I must say that you’ve been missing out. Country style ribs come from either the blade cut or shoulder cut, but when those are left whole and smoked then you’ve got some delicious pulled pork. Essentially, it’s that big pulled pork shoulder sliced down to what are called country style ribs. There are a few ways to cook these delicious meaty ribs and you can do it in the oven, in a slow cooker, on the grill or smoked. Since I love cooking I decided I wanted to smoke them and then char them up over the grill once finished.
Almost all BBQ starts with some form of seasoning or rub to further enhance the flavor. As intricate as I can be with cooking techniques I usually like really simple flavors, and the same applies to rubs. I used a simple combo of onion powder, garlic powder, chili powder, paprika, cumin, oregano, salt and pepper. You of course can get as creative as you’d like for the rub or even buy a pre-made one, but this one here is easy and always delicious. Once you make the rub you want to generously rub them all over the country style ribs, literally over every square centimeter. I like to let whatever I’m smoking to sit in the rub at room temperature for about an hour. This will allow the chill to come off of your meat and will let the smoke penetrate it much more quickly. Now if you don’t have a smoker don’t worry. Once your ribs are rubbed down, simply transfer them to a casserole dish, add in a little chicken stock, cover with foil and slow cook in the oven at 325° for about 3 hours. However, if you do have access to a smoker, be a true BBQ’er and smoke these up! Once the ribs are done smoking, or cooking in the oven, it’s time to baste them up and get to grilling. I’m always interested in trying out new recipes so instead of the traditional red BBQ sauce I made a really tasty mustard baste BBQ sauce and whoa is it good. It has a perfect blend of sweet, tangy and spicy and compliments the pork perfectly. You can absolutely use one of your favorite BBQ sauces or make your own, it’s completely up to you.
When you put the ribs onto the grill to crisp up, this is also perfect timing to place the New York Bakery Texas Toast on the grill as well. Grilling the toast just adds another layer of flavor onto the already delicious garlic taste of the Texas toast. You get this wonderful smoky flavor that when married with the BBQ is a match made in heaven. It’s perfect! Serving up any BBQ with a side of this garlic Texas toast is an excellent way to boost up your recipe, not-too-mention when you just happen to place a big chunk of these smoked ribs on top and eat it. To prepare the Texas toast all you do is take it straight from the freezer, unwrap it, and place it directly on the grill. Be sure to stay away from the hottest spot on the grill as you don’t want the butter in toast to create any unwanted flames. With that being said, you definitely want to brown these up and get some nice grill marks on them. If you happen to have a second shelf on your grill just pop these up top until they are nice and toasty.
Talk about some amazing BBQ, these Smoked Country Style Ribs with Mustard BBQ Sauce and Texas Toast will definitely hit the spot!
Smoked Country Style Ribs with Mustard BBQ Sauce and Texas Toast
For the Rub:
- 1 teaspoon of paprika
- 1 teaspoon of onion powder
- 1 teaspoon of garlic powder
- 1 teaspoon of chili powder
- 1 teaspoon of cumin
- 1 teaspoon of dry oregano
- 1 ½ teaspoons of Kosher salt
- ½ teaspoon of ground black pepper
- 7 pounds of boneless country style pork ribs
For the Sauce:
- 2 cups of yellow mustard
- ¼ cup of grainy mustard
- 1 cup of white balsamic vinegar
- ½ cup of brown sugar
- ½ cup of honey
- 1 ½ tablespoons of soy sauce
- 1 ½ tablespoons of Worcestershire sauce
- ½ teaspoon of cayenne pepper
- 1 loaf of New York Bakery Garlic Texas Toast
Preheat the smoker to 225° or the oven to 325°.
Combine all of the spices and herbs together in a small bowl and generously season the pork ribs on all sides with the rub. let sit at room temperature for 1 hour.
Next place the ribs on a smoker rack or directly on a grill and smoke for 3 hours, or until it reaches 200° internally. Alternately place the ribs in a casserole dish with 1 cup of chicken stock, cover and cook in the oven for 3 hours.
While they are cooking combine all of the sauce ingredients together in a pot and bring it to a boil. Remove from heat and keep warm.
Once the ribs are done cooking baste them in the sauce, making sure to reserve some of the sauce for later, and grill them on the grill at 400° to 450° until grill marks are formed and a light char is on the outside.
While the ribs are on the grill, remove the Texas toast from the freezer, unwrap and place directly on the grill and cook until lightly brown and toasted.
Remove everything from the grill and serve alongside additional mustard BBQ sauce.
This is a sponsored conversation written by me on behalf of New York Bakery®. The opinions and text are all mine.