country style spare ribs

[cookswithfire]

Any suggestions on cooking these things...these are the meaty monsters with no bones I got beef and pork Should i just rub and do 3-2-1?

[kcquer]

Chris, the pork "ribs" are butt. 3-2-1 will work on them. The beef "ribs" are most likely chuck. Easy to dry out, so be careful not to over cook.

[BBQchef33]

beef ribs gook like brisket.


Personally, i think country ribs belong stewed in tomato sauce for about 4 hours till the fall apart.. I never had alot of luck smoking them.

Search the forum for "country ribs" or "country style ribs" I think ewthere was a fairly extensive thread on them a while back.,

[willkat98]

beef ribs gook like brisket.




not a big fan of the gook method

[racer_81]

beef ribs gook like brisket.




not a big fan of the gook method

never tried it. doesn't it require special cookware?

[Cuelio]

I've kinda given up on country style pork ribs -I've had mixed results. I haven't tried them gook-style yet, though.

I'm stweing my next batch of butt ribs - see what that's like. Phill: Any suggestions on what to put in along with the tomato sauce?

[racer_81]

I'm stweing my next batch of butt ribs - see what that's like.

Never tried stweing method either.

Bill - you a fan of the stweing method?

[Bellybro]

Best luck I have with country style ribs is to Salt and pepper to tate and grill, then baste with sauce per your taste. We have actually won a couple of first places at a local non sanctioned contest doing thi. Beat out people who were smoking their ribs per KCBS sty competitions.

Although keep in mind these were all local judges no training. But paid money all years on our finish in the rib category and those contests are the ones that got us hooked on competition and hence led us to KCBS comps.

[BBQchef33]

I've kinda given up on country style pork ribs -I've had mixed results. I haven't tried them gook-style yet, though.

I'm stweing my next batch of butt ribs - see what that's like. Phill: Any suggestions on what to put in along with the tomato sauce?


oh yeah absolutely! ... a bunch of italian sausage links(hot and sweet), meatballs, bracciloe and a load of country pork ribs and some beef ribs.

I like to seer the sausages first either under the broiler or in a hot frying pan. Dont cookem, just brown the outside. Same thing with the ribs if ya got time, but its not as important cause they're gonna pull apart anyway. But the sausages have a mushy outside if ya dont give them a quick browning first.

Cookem for about 4+ hours.. just at a simmer.. real low. The ribs will just fall apart like pulled pork.

and most important, make sure ya got a loaf of toasted garlic bread when they're done.. A load of shreaded pork on garlic bread covered with tomato sauce..

good thing i just had some brisket or i'd be droolin..

hey(winter meals aint that bad afterall)..


BTW.. belly is right.. i have better luck grilling the country ribs. Forgot about that... I've started them in the smoke a few times then finished them on the grill. Still not thrilled... Go for the stew!


yes.. i was REAL careful tpying dis. :twisted:

[cookswithfire]

Last time I did countrystyle beef ribs was in a crock pot with some head country. Pre-bandera ...Phil your recipe sounds great... kinda like stone soup with the ribs being the stones

[BigBelly]

waht you tlaknig aoubt wlliis!!

(Don't try and pretend that you cannot understand the message above)

[Mark]

[quote="Cue'lio"]I've kinda given up on country style pork ribs -I've had mixed results. I haven't tried them gook-style yet, though.
quote]


Cue'lio, Cue'lio, Cue'lio!. And all this time we thought you were the guardian of political correctness. But if you really want "gook-style"

http://vietnamnews.vnanet.vn/2004-04/10/Stories/28.htm

[cookswithfire]

Coming soon, the firebox basket mod!

You got one being built?or you doing it yo..self

[Cuelio]

Cue'lio, Cue'lio, Cue'lio!. And all this time we thought you were the guardian of political correctness. But if you really want "gook-style"



Oh, sh*&!, now I get it. Damn! I didn't even see the slur in there. Fark!

[racer_81]

poobah is The Master of the qewyrt keyboard.

[Neil]

Smoked 8lbs of country ribs last weekend and they turned out great. Just fell apart like pulled pork. I also like to throw them in a crockpot with sourkraut after smoking for 2-3 hours. Be sure to add some shreadded cabbage and aplles too.

[BigBelly]

Coming soon, the firebox basket mod!

You got one being built?or you doing it yo..self

I am gunna try 2 beld 1 mahself!

[Cuelio]

Stewed about three pounds of 'em in tomato sauce. Yum! They did pull apart beautifully. Even my wife ate them up.

[Wayne]

Slather the pork with lots of mustard and rub the beef with chili powder and smoke 'em. If you really want to push themover the top then go to a Middle Eastern grocery and purchase some red pepper paste. Slather the paste all over both the pork and the beef ribs and smoke 'em. They will not be done at the same time so keep an eye on them and pull the off when they are just done. If you want to you can finish them off on a grill over the fire but it usually is not necessary. And what ever you do do not sear them on the grill first or the pepper paste will not penetrate and work its magic. The meat is not too hot to emjoy but it will spank your tongue a little. Really great served with creamy coleslaw.

[Arlin_MacRae]

beef ribs gook like brisket.




not a big fan of the gook method

never tried it. doesn't it require special cookware?

Do I have to wear a cone-head hat and burn ox dung?

[parrothead]

Mustard? Yueuch!

[Wayne]

Mustard? Yueuch!

Duh, you can't taste the mustard and it makes the meat so juicy and tender. I tend to mustard all my pork and it works great. I find it hard to believe that there exists a real BBQ guy that does not like mustard. Heck, I even eat mustard with my fries. None of that red kid stuff for this guy.

[willkat98]

Duh, you can't taste the mustard and it makes the meat so juicy and tender. I tend to mustard all my pork and it works great. I find it hard to believe that there exists a real BBQ guy that does not like mustard. Heck, I even eat mustard with my fries. None of that red kid stuff for this guy.

FREAK!

[handsomejack]

not a big fan of the gook method


never tried it. doesn't it require special cookware?


you probably need to use a WOK...

[Bigdog]

Any suggestions on cooking these things...these are the meaty monsters with no bones I got beef and pork Should i just rub and do 3-2-1?

Yes. 3-2-1 works well for these bad boys. The trick is to not cook them in a hot spot. They will dry out faster than spares. Maybe even do a 2-2-1 or shorter depending on how hot your fire is. I have also had good luck cooking them just like a fatty: Just rub it first, then throw it on for a 3 hour tour. I have even enjoyed them wrapped in bacon. I you do this, then you don't need to foil them and they will be ready in about 4 hrs. at 200.

[willkat98]

Just rub it first, then throw it on for a 3 hour tour. .

But don't let that idiot Gilligan drive the boat

[Bigdog]

Just rub it first, then throw it on for a 3 hour tour. .

But don't let that idiot Gilligan drive the boat

Why not? Being hopelessly marooned on a desert island with Ginger and Mary Ann would have its advantages. :twisted: :twisted:

Gilligan and the rest were gay.
Pass it on. :wink:

[willkat98]

Mrs Howel. Now thats a pork butt

[racer_81]

Mrs Howel. Now thats a pork butt

Lovie Mod

[Bellybro]

willkat98 wrote:
Mrs Howel. Now thats a pork butt


Lovie Mod

Oh Thurston! Ilove it when you rub your country rib on that coconut!

Still on topic?

[kcquer]

I wet my country style pork ribs in a mixture of 2T Lea & Perrins, 2T teryaki, 1t Mapleine and 1T of Wright's Liquid Smoke (leave it out if you don't like it and spare me the grief) or a 50/50 mix of pineapple juice (sweetend with brown sugar) and teryaki. After dipping in the liquid, I roll them in the rub mixture in a shallow dish, coating heavily. 'dera shelves are great for this as you can load them right up without loosing any of the rub. When I fix them this way I usually don't wrap at all. When the rub begins to get crusty (2-4 hrs depending on your pit temp) they're usually done.

[Cuelio]

I wet my country style pork ribs in a mixture of 2T Lea & Perrins, 2T teryaki, 1t Mapleine and 1T of Wright's Liquid Smoke (leave it out if you don't like it and spare me the grief) or a 50/50 mix of pineapple juice (sweetend with brown sugar) and teryaki. After dipping in the liquid, I roll them in the rub mixture in a shallow dish, coating heavily. 'dera shelves are great for this as you can load them right up without loosing any of the rub. When I fix them this way I usually don't wrap at all. When the rub begins to get crusty (2-4 hrs depending on your pit temp) they're usually done.


Either way sounds mighty tasty. Will have to try them again. Country style ribs are the cheapest, most widely available BBQ meat around my town. I better get good a making them!