Country style ribs- good Q?

[bbqneo]

I have seen differing opinions on whether country style ribs are a good choice for smoking. They seem to always be on sale in my area for .99/lb.
Does anyone have any preferred method? or any advice?

[brdbbq]

Good question they are on Sale down here this week. I have never done country style in a smoker.

[willkat98]

My area too :)

I always take a pass, cuz I never get them done right. And you gotta ask the butcher at Jewel or Meijer to leave them in the rack, cuz they seem to only sell them cut into singles.

Someone else psoted here saying if your country ribs are tough, you just didnt do them long enough.

After 2 times, I gave up.

[willkat98]

You got a Costco on Randall Rd somewhere?

3.49# regular price for 3 rack cryovac of baby backs. Those are real good.

[BigAl]

I have seen differing opinions on whether country style ribs are a good choice for smoking. They seem to always be on sale in my area for .99/lb.
Does anyone have any preferred method? or any advice?

I grill 'em on the Bandera over medium coals or offset over hotter coals and apple or hickory. Apply sauce at the end of grilling. They are great. A lot of lean white pork.

[willkat98]

Al, you get then in a rack?

[Cuelio]

I love em. Cue them low and slow for 2-3 hours, them foil them and put them in the oven for another 2-3 at 275. I do the oven part out of convenience more than anything. When I have time, i'll try to finish them in Binkie.

The cool thing about them is that they appear to be continuously on sale around the Minneapolis area. I can buy them cheap by the boat load.

As I understand it, the're not really ribs at all. I think they are shoulder that's been sliced. Whenever I cue them, they pull apart like butt.

[parrothead]

Whenever I cue them, they pull apart like butt.

Who's butt?

[BigAl]

Al, you get then in a rack?

I get em Sliced, dip the slices in Soy and use Lawery Seasoned Pepper, coating all sides. Even the 'matick likes them grilled. She hates any thing somked on the Dera because I farked up with a farking $**** load of white smoke the first time. Memory like an elephant. :roll:

[brdbbq]

Memory like an elephant

I assume you supply the trunk :?:

[Cuelio]

Whenever I cue them, they pull apart like butt.


Who's butt?


Oh, sorry. Yes of course. I meant Flora Olsen's of 3829 Morningside Rd. S., Bemidli, MN 55439.

[BigAl]

Memory like an elephant

I assume you supply the trunk :?:

Elephant would need the Leg Shorting MOD :shock: if I supplied the trunk :!: :D

[racer_81]

Whenever I cue them, they pull apart like butt.


Who's butt?


Oh, sorry. Yes of course. I meant Flora Olsen's of 3829 Morningside Rd. S., Bemidli, MN 55439.

Brian, ain't that your sister's address?

[willkat98]

Whenever I cue them, they pull apart like butt.


Who's butt?


Oh, sorry. Yes of course. I meant Flora Olsen's of 3829 Morningside Rd. S., Bemidli, MN 55439.

Brian, ain't that your sister's address?

Whoever it is, I just dropped some Southern Flavor in the mail to her with a note:

"Rub your Butt with this!"

[racer_81]

nice....real nice...

[chad]

nice....real nice...


Off topic, too! :D

Like Al, I usually grill them.

[willkat98]

And thanks to bbqneo, cuz now I'm gonna try these again.

You know, I only did them years ago on the ECB when I would light it and leave.

Probably dried out cooking too high.

Will Dera them and find out.

[Bigdog]

I've had good luck smoking them high up in the cooler spot of the beast. Came out great. Got to rub 'em down good, and spray 'em each hour. I did not foil them. Must try that next time.

[Solidkick]

I'll wrap mine at about 155* and consider them done at 175*

seems to me they take more spraying to keep from drying out though.

Grilling them just can't hardly be beat, but I do smoke 'em.

[BBQchef33]

i never had any luck in the smokers with them... Always came out chewy. But they're great cooked for 5-6 hours in a pot of tomato sauce.. or better yet add them to a pot of chile... bones and all and cookem in that chile for about 5-6 hours. !! Come out fallin apart.

[brdbbq]

add them to a pot of chile... bones and all


Jeffery Dahlmer Mod

[racer_81]

add them to a pot of chile... bones and all


Jeffery Dahlmer Mod

.....with some fava beans and a nice chianti......

[Solidkick]

add them to a pot of chile... bones and all


Jeffery Dahlmer Mod

.....with some fava beans and a nice chianti......

But no rice.....we don't want no stinkin' rice........

[Arlin_MacRae]

racer_81 wrote:
brdbbq wrote:
Quote:

add them to a pot of chile... bones and all



Jeffery Dahlmer Mod


.....with some fava beans and a nice chianti......


Bah. Barley! And hops!

[BigAl]

racer_81 wrote:
brdbbq wrote:
Quote:

add them to a pot of chile... bones and all



Jeffery Dahlmer Mod


.....with some fava beans and a nice chianti......




Bah. Barley! And hops!

Ahhhhh, Barley and hops = :D