I'm planning an Oktoberfest community dinner next week. I have a bunch of country ribs as well as brats and pork roasts. They will be served with german style sauerkraut, with onions and potatoes. I have some nice recipes that I am looking at, but always open to any tips or ideas that anyone might be willing to share.
Here is the leading recipe so far for the Country Ribs. I found it on the Old Fat Guy web site. I'll be adjusting the recipe for 20 lbs of short ribs.
Ingredients
6 country style ribs
7 ml (1 1/2 teaspoon) kosher salt
15 ml (1 tablespoon) paprika
5 ml (1 teaspoon) fine grind black pepper
250 ml (1 cup) onion, chopped
2 cloves garlic, chopped
15 ml (1 tablespoon) fresh thyme, chopped or 5 ml (1 teaspoon) dried
15 ml (1 tablespoon) fresh sage, chopped or 5 ml (1 teaspoon) dried
25 ml (2 tablespoons) vegetable oi
Instructions
Mix salt, paprika and black pepper together.
Rub the mixture into the ribs and put them in a casserole.
Add the onion, garlic, thyme, sage and vegetable oil and toss the ribs in the mixture.
Marinate in the fridge for 4 hours, turning occasionally.
Take the ribs out of the marinade and knock most of the onions off.
Put the ribs on a rack in the fridge, uncovered for an hour.
Preheat your smoker to 230 F.
Smoke the ribs to an internal temperature of 115 F.
Turn and continue smoking to an internal temperature of 155 F.
Remove and let sit for a few minutes before serving.
