This cook is about some REAL country ribs which are cut out of the loin of the hog and are so much better than what most folks can find in their local stores and labeled either country ribs or Western ribs. Those ribs are cut out of a standard pork shoulder or pork butt and in my opinion, not as good as the real thing.
This is 10 pounds of this wonderful real country rib treat.
Now, I will post a picture of the country ribs that are cut out of pork shoulder or pork butt.
I think you can see the difference.
The second thing I will cook is my Hot Smoked Potato Salad and I will also make a standard dressing for this as well as my bride doesn’t like the hot German salad type of dressing. Kinda a duel purpose treat with both dressings!
I got about 5 pounds of the country ribs ready and then gave them a coat of my favorite rub.
I also cut up my potatoes and rolled them in some bacon grease and the added some salt and pepper.
I also fired up the tube for some additional smoke and then loaded the ribs and potatoes on the smoker and got it underway at my smoke temp for the first hour.
A beautiful morning in Indiana and the Green Mountain smoker doing its thing.
While the potatoes were getting done, I made up my Hot German and my standard dressings for the potato salad base.
I followed the potatoes with my bell peppers, than my celery, and then my red onions. Everything that goes into the salad except the dressing was smoked on the cooker.
The potatoes just off the cooker. I cut each piece into 3-4 pieces for the salad.
This is the celery and the bell peppers just off the cooker. I forget to get a picture of my red onions.
I placed all the ingredients including about a half pound of cooked bacon in a wire basket. This is my base for the salad and I put it back on the cooker to keep it hot.
Bout this time, the ribs are getting done and I added a little sauce to them.
Ribs just off the cooker and looking good.
I decided to add about 8 burgers to this cook since I had a fire going.
Burgers looked good.
I added some of my hot potato salad base to the plate and then poured some of my German dressing over the top. Next was a nice real country rib and a slice of cornbread and by golly, I had a meal.
For the brides meal, I cooled off some of the potato base and then folded in my standard dressing and put it into the fridge for about 15 minutes and then served it up.
Both dressings were very good and I am not sure which one I liked the best.
If anyone wants a recipe for any of this, give me a holler and I will share.
