wasting space by adding the bone in there.
You Need:
Pork Country Style ribs boneless. (I like to cook about 8-12 lbs)
Liquid Smoke
Lawry's Seasoning Salt
2 litre of some cola full sugar... but you only use about 2-3 cans worth
BBQ sauce
A dutch oven and a grill and regular oven.
Directions:
Use a big dutch oven or other big pot. Mine has a custom rack in the
bottom that lifts the meat off of the liquid that sits about an inch
high.
Put the rack in the bottom of the pot. Fill pot with 1/2" of water
or so (halfway to the meat).
sprinkle the meat while in the plastic on the top side with lawry's
seasoned salt.
lay that seasoned side down in one layer and pour a sugarry cola on
like coke or Dr.Pepper basting the meat. How much cola?...
Well...Watch your liquid level in the bottom and plan out the same
amount of cola going in for the next two or three layers of meat.
(You don't want the liquid touching the underside of the lower layer
of ribs when finished.)
So you've poured some cola now sprinkle with lawry's again the top side.
add another layer of seasoned-side-down meat.
pour some more cola on, basting this next layer.
sprinkle some lawry's on the top side of the new meat layer.
add another layer of seasoned side-down meat, sprinkle lawry's and
cola-ize if you have room...
then pour two or three "cap-fulls" of Liquid Smoke kinda down a gap
in the meat and a few drops on the meat on the top.
bake in oven at about 300 degrees for 2-4 hours or 250 for 3-5 hours.
Then pull the meat out carefully since it will want to fall apart and
place the pieces on something so that you can start slathering your
favorite BBQ sauce on them. grill them for a bit to carmelize the
sauce and fill your gut until you can barely move from the table
