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Mason-Dixon Chopped BBQ
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5-6 lbs. Country Pork Ribs
2 cups BBQ sauce
2/3 cup white vinegar
2 tsp. liquid smoke
1 tsp. Italian seasoning
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In a large 8 quart pot or larger, fill to half with water and bring to a boil.
Add Country Ribs making sure to leave room so water doesn't boil over the rim but ribs are completely covered. Allow ribs to slow boil for at least 90 minutes then drain off water leaving ribs in pot.
Add BBQ sauce with Italian seasoning and reduce heat on stove to low. Allow to slow cook another 45 minutes turning meat several times to make sure they are evenly coated. Meat should begin to fall off the bone at this point.
Place ribs (or rib meat at this point) on BBQ grill at lowest flame possible (I put my ribs around the outer perimeter of the grill to avoid direct contact with flames) and cook for about 20-30 minutes flipping/basting at least once during this time.
Now at this point most people ring the dinner bell and consider the job done, which is all right, I've stopped there many times myself.
But, for chopped BBQ I take the meat to the crock pot where I lightly mash the meat to perforate as I add it to the pot. Each layer of meat gets a little liquid smoke with a third of the vinegar until depleted (add a few more ounces of BBQ sauce at this time if desired).
Cook on high for about forty minutes then switch to low for at least two hours (I cook 5 hours on low, but that's me). What you end up with is moist, tender, chopped BBQ that tastes grilled.....because it was!
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Preparation Time: 3 - 8 hours |
Serves: 8 |
| Recipe Origin: United States |
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Submitted by: |
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Terry Sledd
Virginia
United States |
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| This recipe has been viewed 3349 times. |
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