They call them Texas Pork Ribs

Mr.Fabulous

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They call it Texas Pork Ribs. It’s more like a standing pork rib roast. It tastes like a bone in pork chop. Injected with my patented Butt Juice (patent pending), and marinated with the remaining juice overnight. Hit it with a variety of Meat Church rubs, and cooked @ 225 for about 4 hours, IT OF 145, then a 20 minute rest. I’ll cook this again.

For the curious or worried, Butt Juice (patent pending) is a proprietary mixture of apple juice, apple cider vinegar, & other seasonings whose identity & quantity shall remain a secret. There also may or may not be bourbon involved.

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RustyJake

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One of my favorite cuts of pork to cook, especially on the grill
That looks really good. Haven't done much with brining or injections yet. But may have to venture down that road
 

RustyJake

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Finally got around to doing one of these on the Traeger. Used Meat Church honey bacon rub and hit it with some Holy Gospel before it went on the grill. I went low and slow for the entire time to 145, then rested. Cherry Furtado Farms pellets.
Leftovers will be nice with a quick sear on each side
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RustyJake

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Usually just a small fat cap on them, if any at all. Depends on the store and the quality of the cut. I've never had to trim anything off of them
 
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