I really enjoy cooking and eating the pork we produce on the farm; it has a brilliant porky flavor that you may (if you are my age) faintly remember pork used to taste like when you were little. I cook ribs like these almost every other week; I'd have them every seven days but I need to portion out my horde of racks so that I don't go ribless at any time over the winter. In the above photo, they are glazed with Sweet Baby Ray's sauce and ready to come off - see the meat pulling away from the bones on the right section?
Ribs were dry-rubbed with Dizzy Pig Dust, put on the Big Green Egg smoker at 250 for 3 hours, then placed in foil with 1/2 a Corona beer and steamed (1 1/2 hours), and then removed from the foil and sauced every 15 minutes for 1/2 hour until ribs were "breaking" from the whole rack when folded. It takes over 6 hours in all (counting 30-40 minutes for the charcoal to stabilize at the beginning), but it's worth it.
Just one more photo: notice the snow from last night's sudden squall!
