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1
CUT the pork butt into medium (2- to 3-inch) chunks (the ribs dont need to be cut up).
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2
PUT the pieces in a large slow cooker (at least 5 quarts).
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3
Sprinkle the meat with the rub, turning the pieces to coat evenly.
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4
Add the bottled smoke.
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5
COVER and cook on high for 5 to 6 hours or on low for 10 to 12 hours, until the meat is pull-apart tender and reaches an internal temperature of 190F.
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6
Using tongs and a slotted spoon, Transfer the meat to a rimmed platter or baking sheet.
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7
Let rest until cool enough to handle.
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8
PULL the meat into strands.
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9
It should shred very easily.
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10
Serve the barbecue piled on buns with your favorite barbecue sauce.
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11
To serve the barbecue later, cover and Refrigerate the meat when it has cooled.
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12
Pour the meat juice into a separate container and refrigerate.
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13
Before reheating the juice, skim and discard the congealed fat layer on the top.
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14
To reheat the barbecue, Place it in a saucepan moistened with some of the reserved juice.
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15
Gently heat the meat on medium-low, stirring occasionally.
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16
Or, place it in a covered casserole with some of the reserved juice and heat in a 350F oven for 20 to 30 minutes.
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17
While the meat warms, Combine the barbecue sauce and some of the additional reserved meat juice in a saucepan.
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18
Heat through and serve with the barbecue.
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19
Heat the oven to 300F.
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20
Place the pork butt in a large roasting pan.
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21
Coat the outsides generously with the dry rub.
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22
Pour in the bottled smoke.
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23
Cover the pan with heavy-duty aluminum foil.
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24
Roast for 5 to 8 hours, until the meat is pull-apart tender and reaches an internal temperature of 190F.
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25
Country-style pork ribs arent ribs in the traditional sense of a long bone wrapped in meat.
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26
Theyre more meat than bone (if they have any bone at all), and theyre best with a knife and fork, a little sauce, and some corn bread.
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27
Done in a slow cooker, these ribs melt into short-strand pulled-pork barbecue in less time than a Boston butt shoulder because the ribs come already cut.
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28
Country-style ribs give off less meat juice and less fat than the shoulder, too.
