Smoked Pulled Pork Käsespätzle

Ingredients

• 2 pounds country style ribs
• 2 Tablespoons Hey Grill Hey Beef Rub
• 2 Tablespoons butter
• 7 ounces spätzle (cooked, link to Sophie’s recipe in the notes section)
• 2 Tablespoons butter
• ⅔ cup smoked gouda cheese
• ⅔ cup emmental cheese
• 1 large yellow onion (sliced into thin rings)
• 1 Tablespoon all-purpose flour
• 3 Tablespoons butter
• fresh chives (finely chopped)

Steps

1. 1

   Preheat the smoker. Preheat your smoker to 250 degrees F with your favorite hardwood. I recommend apple or cherry for this recipe.

2. 2

   Season the ribs. Remove the country style ribs from the packaging and wipe them down with a paper towel to remove any bone fragments from the cutting process. Season on all sides with Beef Rub.

3. 3

   Smoke the pork. Place the seasoned ribs directly on the grill grates, close the lid, and smoke for approximately 3 hours, or until the ribs reach an internal temperature of 165 degrees F and have a rich mahogany color.

4. 4

   Wrap and finish. Transfer the ribs to a sheet of heavy-duty foil or a disposable aluminum pan, top with the butter, and wrap or cover tightly. Return to the smoker and cook another 2 to 3 hours, or until the internal temperature reaches 203 degrees F and the pork is probe tender.

5. 5

   Rest and shred. Remove the pork from the smoker and rest in the wrap for 15 to 20 minutes. Shred with a pair of food-safe gloves or meat claws, tossing the meat in the buttery juices left in the wrap. You'll need about 2 cups for the käsespätzle (save the rest for sandwiches).

6. 6

   Cook the spätzle. Bring a large pot of salted water to a boil and cook the spätzle according to package instructions, or make a fresh homemade batch (recipe link in notes section).

7. 7

   Fry the onions. While the noodles boil, slice the onion into thin rings or half rings and toss with the flour until lightly coated. Melt 3 Tablespoons of butter in a large skillet over medium-high heat, add the floured onions, and cook for 5 to 10 minutes, until deeply caramelized and crispy. Transfer to a paper towel-lined plate.

8. 8

   Butter the noodles. Drain the spätzle and immediately toss with the remaining 2 Tablespoons of butter while still steaming hot.

9. 9

   Warm the pork. If using leftover pulled por, add it to the same skillet you cooked the onions in and warm over medium heat for 3 to 4 minutes, until heated through and the edges start to crisp in the leftover onion butter.

10. 10

    Layer it up. In a serving bowl or small cast iron skillet, layer the hot noodles with the shredded cheese and pulled pork, then repeat, finishing with a layer of noodles and cheese. The heat from the noodles will melt everything into gooey perfection.

11. 11

    Top and serve. Pile the crispy fried onions over the top, finish with chopped chives, and serve immediately.