Sorry I'm late. I married a German. Worse yet, a Bavarian. Even worse yet, an Unterfranken. Boy am I lucky! Where my wife is from Kassler Rippchen is a big deal, I believe it is a Bavarian thing. Contrary to popular belief Germans do not eat sour kraut every day, just like Americans don't eat hamburgers and hotdogs every day, which is what my wife was worried about when she first came here.
If you want to try something really good try hirsch, which is Elk. It's traditional at weddings and it is amazing.
I tried several times to make Kassler Rippchen in several variations. The last time I made it my wife said it was as good as you get from a German Metzger(Butcher). Germans don't seem to be to eager to give up their recipes for smoked meat. You can find a million Black Forest cake recipes but dang if I can find brines or rubs.
But I found one. This is not my recipe but I used it and it turned out great. The only thing is I wish I could have "darkened" the outside a bit more. I'm thinking I have to use a hotter fire. Also after the roast is done it gets sliced into chops. The bone is a son of a gun to deal with and I had nothing to cut it with. We don't usually eat it with Blaukraut. My wife would lightly fry the chops and serve with steamed potatoes with salt, pepper, and butter, and Sauerkraut(Buy the sweetened kind or add some apple to it). Oh she says the Potatoes are different here too :::Face palm:::
