13 pounds of country style ribs tomorrow.

[ckkphoto]

Tom thumb had country style ribs on sale for .99 a lb. I bought 13 pounds. They are brining tonight in a mix of apple juice, beer, vinegar, salt, paprika garlic, and cayenne. Tomorrow I will re-rub before throwing in the smoker.
Jorge sent me a recipe for Tony Roma's BBQ sauce that I will serve them with. Cant wait for dinner.

[willkat98]

Well.... that was yesterday.

How were they?

I never buy country style.

How did you smoke them (exactly)

[ckkphoto]

Ended up doing the country style ribs, and two beer can chickens, and a coupla pork chops.
Ribs. Three hours at 250F. Smoked over 100% mesquite. They were a little too done cause my wife told our guests an hour later than she told me, but noone complained, except my wife when I pushed everyone straight to the table and started dishing out the food. She didn't understand why everyone couldnt visit for a half an hour. Jorge gave me a Tony Roma's recipe which I made, and then couldn't leave alone and HEAVILY modified. (Delicious but definitely not the same as TR's when I got done playing with it).

[Jorge]

"Jorge" should have been specific when talking about the sauce. I mentioned that in conjuction with the sale on babybacks, and I only use that recipe for babybacks. If there was any deficit in the end product it was probably due to my not being clear about what I had used it for.

[ckkphoto]

Actually, the sauce was JUST FINE! I just can't leave well enough alone when I get hold of something! :oops: I VERY much appreciate you sending it to me and I made it exactly according to the recipe...and then couldn't keep from playing around with it.
For those that are interested, here is what I came up with, although there was absolutely nothing wrong with what I started with.


"Jorge's 'Lick the bottom of the pot' Rib Sauce"

1 Cup Ketchup
1 Cup vinegar
1/2 Cup corn syrup
2 TBS molasses
1/4 cup whiskey

1/2 cup brown sugar
1/2 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon black pepper
1/2 teaspoon Tabasco sauce

Put liquid ingredients into pot followed by dry and stir. Heat until boiling then simmer 30 minutes. If it reduces too far, add beer (closest thing to hand).

Thanks again to Jorge for the recipe.

[willkat98]

I have only had country ribs once, and they were like shoe leather. Not tender at all.

Has anyone done these to some form of tenderness? Is this a cut that needs 200* for 8 hours or something?

[parrothead]

I've had em turn out pretty good. Done em twice I think.

[chad]

In the past I've grilled them - suckers are as thick as double cut pork chops! Turn out great but you do have to watch out to not overcooke them. Never tried them in the 'que machines. :D

[ckkphoto]

Mine were tender, just a little "dark" on the outside, cause I had to wait so long to serve them. I have had great success, but I have ALWAYS brined em overnight in apple juice/vinegar.

[BigAl]

I have only had country ribs once, and they were like shoe leather. Not tender at all.

Has anyone done these to some form of tenderness? Is this a cut that needs 200* for 8 hours or something?

When the Kids were small, we would get country ribs a lot and always grilled them over Kingsford with hickory. Near the end, would sauce them and they were great. Very lean White meat that dosen't taste like chicken.

[Jorge]

I like the additions to the sauce, I'll have to give that a try!

Bill, I usually marinade my country ribs overnight using some tomato juice, mustard, a little of this and that. It really seems to help make them tender.

LATE ADDITION: I've also placed them on racks below a brisket with a fairly spicy rub before. The drippings from the beef, with the spicy rub wasn't a bad addition either.

[Heath]

Country ribs are just butts and shoulders sliced up. You can't cook them really long like the butts so they tend to be fatty and undercooked or really well done. IMHO

[Solidkick]

The kids would much rather have country style ribs over spares or babybacks anytime. I tend to spritz a couple of times while in the smoker, then pull and finish in the oven about sauce time.

:idea: Just had a thought, I guess I could try putting in an aluminum pan, cover with foil, and continue to cook in the smoker, would be the same difference as the oven. :idea:

Wouldn't it???

[Jorge]

Just had a thought, I guess I could try putting in an aluminum pan, cover with foil, and continue to cook in the smoker, would be the same difference as the oven.


As far as I can tell it would be. I've done that in the past with some stuff that I've pulled earlier to warm it up as well. If I have any concerns about drying the meat out I place a small pan of water inside with the meat before covering. Never had a problem with dry meat, or it becoming soggy/water logged.

[rusold]

Hey,

If you can buy something with pork fat for 99 cents a pound - you have to go for it. Actually my wife likes country ribs better than spares etc. I rub em (dry marinade). Also done em under the brisket which was very good.

R

[MamaQ]

They are brining tonight in a mix of apple juice, beer, vinegar, salt, paprika garlic, and cayenne.


Could you tell me the mix you made for the brine. Doing CSR tomorrow.

[thirdeye]

I have only had country ribs once, and they were like shoe leather. Not tender at all.

Has anyone done these to some form of tenderness? Is this a cut that needs 200* for 8 hours or something?

I've had em turn out pretty good. Done em twice I think.

Mine were tender, just a little "dark" on the outside, cause I had to wait so long to serve them. I have had great success, but I have ALWAYS brined em overnight in apple juice/vinegar.

Guys, which kind are we talking about?? Depending on where you live, two things have the same name.

The eastern country ribs are generally cut from the loin. These only need to cook to 145° - 150°, treat them like a thick pork chop -- because that's what they are. I like to brine mine too. These in the photo are cut from the forward (rib) end of the loin, the little dark strip of meat let's us know that. See that curved bone?, it's the same bone we know from our baby back ribs.... aka loin back ribs. The loin ribs are connected to the loin, but are usually separated by the meat cutters because they command a higher price per pound than just the loin.


http://img.photobucket.com/albums/v377/thirdeye2/Barbeque/b5214994.jpg



The western country ribs are strips of butt (can be bone-in or boneless). They can be eaten at 175° or can be taken higher or foiled until really tender. The bone you see is the blade bone from the butt.

http://img.photobucket.com/albums/v377/thirdeye2/Barbeque/e3da15d0.jpg

[thomasjurisd]

Those pics are truly worth 1000. Thanks Third Eye.

[thull]

Guys, which kind are we talking about?? Depending on where you live, two things have the same name.

The eastern country ribs are generally cut from the loin...

The western country ribs are strips of butt (can be bone-in or boneless)...

I've seen them referred to as "pork shoulder country style ribs" and "pork loin country style ribs." Never thought of it in terms of geography. Grocery stores here in GA sell both and you just have to be careful to look for which you're getting.

I've also seen them where the loin section wasn't so obviously the loin- they were cut more like ribs. FWIW, $0.99/lb looks good for me for the loin version, but not a lot different from what I usually see butt/shoulder go for anyway. Personally, I like the loin ones better b/c they don't take as much effort to cook as hunks of shoulder. More like straight grilling or via indirect heat.

[greg of the BGE]

The country ribs I see in MI are chops with a different cut, as they are sliced along the bone and opened. I haven't tried them since we got the BGE, but we used to make these regularly in the oven. They were always tender and tasty.

[thirdeye]

The country ribs I see in MI are chops with a different cut, as they are sliced along the bone and opened. I haven't tried them since we got the BGE, but we used to make these regularly in the oven. They were always tender and tasty.

http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%203/CountryRibs.jpg

Right, I bet they look like this.