Pork Reuben Ribs
Wham, bam, thank you ma’am! A Reuben that isn't a Reuben but ribs! Lose the rye and grab all the ribs! Fully loaded with kraut, Swiss, and slathered in dressing. Come on now, you know you want to!
In a sauce pot, combine the water, kosher salt, pink cure, sugar and multitool. Place on the stove over medium high heat until boiling.
Reduce to a simmer for 5 minutes or until solids are well dissolved.
Place the ice cubes in a 1-gallon pitcher and pour in the brine mix. Stir until the ice is all melted.
Check the temperature of the brine. It should be around 40 degrees Fahrenheit. If not, place the mix in the fridge to cool down more. Do not use the brine until fully cooled.
Remove the membrane from the underside of the ribs.
In a brine bag or meat lug, place the ribs meat side down. Pour the brine over the top of the ribs. Make sure the ribs are fully submerged. Use a place on top of the ribs to keep them submerged if needed.
Place in the fridge for 36-48 hours.
Remove the ribs from the brine and rinse well with cold water.
Place the ribs on a rack lined sheet tray and pat dry with paper towel.
Place the ribs in the fridge for 24 hours to dry out.
Preheat smoker to 225 degrees.
Rub the ribs with the mustard (binder) and then sprinkle evenly with the cracked black pepper.
Place ribs on the smoker, meat side up, for 3 hours.
Using heavy duty foil, make some boats for the ribs.
Place tabs of butter down in the foil, and lay the ribs, meat side down, into the foil. Place more tabs of butter on the under side of the ribs and wrap gently, but tightly with the foil.
Place back on the smoker, meat side down for 2 hours, or until an internal meat temperature of 200 degrees.
Remove the ribs from the foil and place back on the smoker with the meat side up.
Evenly sprinkle with the Swiss cheese and sauerkraut. Smoke for 30 minutes.
Allow the ribs to rest for 10-15 minutes before drizzling with Russian dressing.