From KC Cattle Company

Quick and Easy Berkshire Pork Ribs



Start by trimming ribs and removing membrane from the back.

Rub a thin layer of mustard on front and back of ribs and coat with a liberal amount of beef and pork rubs (a layer of each).

Smoke for 3 hour at 225 degrees.

After three hours, place (4) 1 tbsp pads of butter on foil, top with brown sugar and layer a bit more rub.

Lay the ribs meat side down and completely wrap with foil.

Place back on the smoker, meat side down, and smoke another 2 hours.

After the two hours, flip the ribs over, open the foil and brush on sauce of choice. Place back on the smoker another 20-30 minutes until the sauce sets.

Chef Mike Castaneda is ranked one of the Top 10 cooks in America by Food Network and placed Top 10 in the World Food Championships. Mike also served 5 years in the Army as a Short Range Air Defenseman.

Did ya try it? Let us know how it went!

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