Salt and Pepper Beer Braised Pork Ribs
This recipe was originally used for Beef Ribs. While I love beef ribs, they are harder to acquire than pork ribs. However, I love the Salt and Black pepper flavor on pork. There is something special with pork fat and black pepper. Oh, so good!
I also adapted the hardwood for this cook. Traditionally if you are smoking in Texas you would be using post-Oak. I think post-Oak is a great choice to smoke pork, I love the combination of Mesquite and a fruit wood. Apple is my choice, however, a peach or pear wood would do quite nice.
