This is a decadent little dish that uses a fillet of pork or pork tenderloin, and is almost a more refined version of the barbecue classic, bacon explosion. The bacon weave still makes an appearance, mainly because the more reasons you have to make a mat out of bacon in your life, frankly, the better.
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We made it to the shortlist last year and, incredibly, this year we’ve taken the crown. To quote OFM from last year’s shortlisted entry to the awards, ‘world-class barbecue is just the start of the story’. World barbecue domination next?!
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Country-style ribs are cut from the blade end of the pork loin close to the shoulder. They are meatier than other rib cuts. They’re basically found at the tail end of the loin with the last few smaller rib bones attached. It’s like a small baby back rib and pork tenderloin all in one.
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