You know about the St. Louis ribs, right? They are processed from the rib tips of the pork. This part is also known as Pork Brisket. It has this lean end, which is the belly portion; quite fatty, I should emphasize.
Now, in most of these pork brisket bone recipes, you put up the brisket bone in a slow cooker, and you will find the cartilage is the main attraction. The meat here has this chewy texture that can be flavored even more with barbecue sauce. Let’s get into some recipes.
Table of Contents
Pork Brisket with Tomato Sauce
In this recipe, the pork brisket ribs go into the
- 4 lbs of pork brisket
- black peppercorn
- 8-10 garlic cloves
- 4 cups of tomatoes
- 1 cup of water
- 1/2 cup of vegetable oil
- salt to taste
- freshly ground black pepper
Directions for preparation step by step:
Step 1: Let’s start with the brisket. First, remove the skin if it’s there. Now, make cuts between the ribs; be careful, don’t separate them.
Step 2: Place the brisket on a tray. Now, season it with salt and freshly ground black pepper to your taste. Rub properly on both sides and in the cuts.
Step 3: Get the tomatoes. Skin the tomatoes carefully and chop them. Add the chopped tomatoes over the ribs. Add 8-10 garlic cloves as well. Do remember to put some garlic cloves into the cuts.
Step 4: Now, pour 1 cup of water and 1/2 cup of vegetable oil into the tray. Cover the tray with aluminum foil. Off to the
Step 5: Bake the ribs for about 1 hour at 350F. After 1 hour, remove the aluminum foil. Put the pork brisket in
Step 6: Turn up the
Step 7: Pork should be ready. Now you can cut and open the ribs into slices. Serve the ribs with tomato sauce. Just pour them over. Enjoy!
Smoked Pork Brisket
I can assure you that the recipes will keep getting better and better for the upcoming brisket recipes. After some messy operations, a new method came out just like that. In this pork brisket ribs recipe, you will be smoking the ribs and crave over the tender and juicy cartilage. Let’s get into this already.
- 6 lbs of pork brisket, 1 rack
- yellow mustard
- brown sugar
- salted butter
For the rub: –
- 1/4 cup of brown sugar
- 2 tsp of kosher salt
- 2 tsp of freshly ground black pepper
- 2 tsp of smoked paprika
- 1 tsp of garlic powder
- 1 tsp of onion powder
- 1 tsp of ground mustard
- 1/2 tsp of cinnamon
- 1/2 tsp of celery salt
- 1/4 tsp of cayenne pepper
Directions for preparation step by step:
Step 1: Let’s start with the racks. Wash off the ribs properly. Now, we are going to cut off the brisket bone along the side. It will turn up to be a baby back rib, and that way, it’s easier to prepare. Use a sharp knife to cut through the cartilage. After that, separate the real ribs from the brisket bone. Finish the cut with a squaring end. You will also find a thick membrane attached to the bone side. Remove it by using a butter knife. In fact, in most of the brisket bone recipes, the flap meat piece is removed. Sometimes, you might or might not find the flap. If you see, remove that also.
Step 2: Get the yellow mustard. Heavily coat the ribs with it. Don’t worry; you will find almost no mustard taste once the ribs are done.
Step 3: Get a bowl. Add 1/4 cup of brown sugar, 2 tsp of kosher salt, 2 tsp of freshly ground black pepper, 2 tsp of smoked paprika, 1 tsp of garlic powder, 1 tsp of onion powder, 1 tsp of ground mustard, 1/2 tsp of cinnamon, 1/2 tsp of celery salt, and 1/4 tsp of cayenne pepper. Mix them well.
Step 4: Now, apply this rub mixture all over the ribs. Use a rub shaker for an even application. Leave it for 10 minutes. This will allow the rub mixture to get the proper moisture from the bones.
Step 5: Now, there are quite a lot of ways to cook brisket bones. So, from now on, don’t get tangled up on how to cook pork brisket bones. Here, we are going to do it on a smoker. Let’s prepare it. I have used pecan with some fruitwood. You can also go for any smoking wood you prefer. If needed, an electric smoker will do just fine. Get the smoker humming at 230F.
Step 6: Get the rack. Place it on the grate and smoke it for around 3 hours at 230F.
Step 7: Meantime, let’s prepare the bed. Get a large sheet of foil paper. Make a bed with brown sugar and salted butter.
Step 8: Get the rack off the smoker. Place it carefully on the bed. Cover it as well. Back to the smoker again. Smoke for 230F for 2 hours.
Step 9: After 2 hours, remove the top foil from the brisket bones. Continue to cook for 1 hour more. You can have it with or without smoke. Get the rack off the smoker.
Step 7: Pork is done. Now, cut and open the ribs into slices. Serve and enjoy!
As I have mentioned earlier, the cartilage bones are the main attraction here. The fats from the picnic cut maximize the taste a lot. The chewy flavor you get is the result. With a bit of mustard, you will consider this cut is better than any other. Let me know what you think. Till then, crave on the cartilages.