Slow Smoked Country Style BBQ Ribs

Name: Slow Smoked Country Style BBQ Ribs
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT7H30M0.000S
Total time: P0Y0M0DT8H0M0.000S
Yield: 8 to 10 servings
Ingredients: One 5-pound Boston pork butt, cut into country-style ribs; Your favorite spice rub, for coating ribs; Kansas City-style BBQ sauce (preferably without liquid smoke), for slathering on ribs; Apple juice, as needed, optional

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Level: Intermediate
Total: 8 hr

Prep: 15 min
Inactive: 15 min
Cook: 7 hr 30 min

Yield: 8 to 10 servings

What to do with your leftover BBQ country style ribs? Make a Johnson's Boucaniere "Techneaux Special" grilled cheese sandwich! Take a basic hamburger bun and cover each side with a slice of your favorite cheese, place some pulled rib meat in between and pour on some more BBQ sauce. Cook in a buttered pan or griddle or use a press to get the best results. This will be one of the best grilled sandwiches you will ever eat!

Level: Intermediate
Total: 8 hr

Prep: 15 min
Inactive: 15 min
Cook: 7 hr 30 min

Yield: 8 to 10 servings

Ingredients

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One 5-pound Boston pork butt, cut into country-style ribs

Your favorite spice rub, for coating ribs

Kansas City-style BBQ sauce (preferably without liquid smoke), for slathering on ribs

Apple juice, as needed, optional

Directions

Prepare a smoker or set up a grill for indirect heat to 200 to 225 degrees F. I use oak wood for my smoke, but pecan or cherry wood also work well.
Rinse and then pat dry the ribs. Place in a rectangular pan and coat with a liberal amount of rub on all sides, shaking off any excess. Smoke or grill the ribs for 3 to 4 hours. If the grill or smoker becomes too hot, open the lid and spray the ribs with apple juice, otherwise do not open the lid. If you're looking, you're not cooking.
Remove the ribs, wrap in heavy-duty foil and cover tightly. Return to the smoker or grill for another 2 to 3 hours. Pour the BBQ sauce into a squirt bottle. Uncover the ribs and generously apply BBQ sauce. Reduce the temperature to 150 to 175 degrees F. Once the sauce has "melded" to the ribs, remove and let rest. That's it, good luck.