3-2-1 Pork Ribs
3 hours of smoke
2 hours wrapped in tinfoil
1 more hour of Smoke
This is a standard for making fall off the bone ribs. The times in my opinion are based on about an 800g pork loin back ribs. Being that the pork ribs are about only 500g in Finland, you should reduce these times a little, depending on size of your ribs, I tend to go 2.5 hours 1.5 hours and then about 40 min. You can find video here. https://www.is.fi/ruokala/ajankohtaista/art-2000008889653.html
SMOKE FOR 2.5 HOURS.
First remove the film backing using a dry paper towel. Continue with seasoning your ribs and get them on about 110c for 2.5 hours of smoke . I prefer fruit woods (apple or cherry) when smoking pork, but other hardwoods (hickory and alder) also work really well with ribs. Then every 45min spray with apple juice.
WRAP IN TINFOIL FOR 1.5 HOURS.
After the initial 2.5-hour smoke, foil the ribs with a liquid of your choosing (I used apple juice, 1dl dark brown sugar, and 2-3 Tablespoons of butter) and cook at 110c for 1.5 more hours. After the braising period I look for great retraction of the meat from the bones. I want the bones to be exposed on the end .
SAUCE AND SMOKE FOR 40 MIN
Lastly take the ribs out of the foil and put on for 20 min then baste the ribs with your favorite BBQ sauce let sauce set for a final 20min.
Pulled Pork
In Finland, the pork neck is mostly used for pulled pork. You can find whole ones that are roughly just over 2 kg in size. I do suggest to get the whole piece as it cooks slower and since there is a different consistency throughout the neck you will get all the better parts as well . Start by making your favorite spice rub ( see rub section) cover the entire neck with a really good coating of your BBQ Rub.
pre-heat your smoker to 110c. Apple wood is by far the best choice for pork! Add as desired for more smoke flavour. I highly suggest NOT using alder wood, I know its used alot in Finland, its great on fish! Not on pork! Place your pork on indirect heat.
Then every hour give your pork neck a good spray with apple juice, this will help keep moist add flavour, and also get sugar on your pork to help get more caramelization on the surface, known as bark.
Continue Spraying with apple juice every hour until your inner temperature is about 73c. Then place your pork neck in a roughly 3.5l pan. add 2 dl of apple juice and cover with tinfoil and put back on smoker at 110c.
When your pork neck reaches an internal temperature of about 96c and you feel no resistance when probing it, remove from heat and let it rest covered for 1 hour at lest. Put it in a cooler that it keeps warm. After 1 hour remove the broth from the pan and set aside. Then with two forks simply start to shred the meat by pulling it apart. Then the last step is to re-add some of the broth for flavour, be carful not to add to much, it can go a bit mushy . You want it a good moist but not drenched.
